Comparative assessment of sorbic and benzoic acid via express biotest

Abstract

Negative physiological and biochemical effects of chronic and subchronic doses of benzoates and sorbates may pose a certain risk to human health. Identifying new biomarkers responsible for the body’s response to these compounds could provide significant details in determining the mechanism of their toxicity. To assess comparatively physiological, cytological, cytogenetic, and biochemical parameters in onion roots cells we used an Allium test. The roots were previously treated with sorbic and benzoic acids. The study recorded the dose-dependent toxic effect of these preservatives on the root mass growth. The EC50 values obtained for benzoic and sorbic acids (10 mg/L and 110 mg/L respectively) were significantly lower than the regulated concentrations prescribed by the standards for their content in certain types of food products. With an increase in concentrations of these acids, the mitotic index of meristematic cells decreased in experimental groups compared to control groups. The data obtained confirmed the necessity of estimating the mitotic index when choosing onion for the Allium test. The necessity resulted from the fact that low proliferative activity could cause false positive results. Sorbic and benzoic acids in concentrations below the corresponding EC50 increased the frequency of chromosomal aberrations in apical meristematic cells of the roots compared to control. Thus, benzoic and sorbic acids had reliable mitodepressive and genotoxic effects on the dividing cells of onion roots. The study explored the dynamics of lipid oxidation biomarker accumulation (malon dialdehyde, MDA) after exposure to benzoic and sorbic acids. The toxic effect of benzoic acid appeared not to be associated with oxidative damage to root cell lipids, whereas sorbic acid in concentrations from 20 to 200 mg/L resulted in a multiple increase in MDA concentration in the test samples compared to control. At the same time, lipid peroxidation showed a higher level of sensitivity compared to other indicators of this test. Further, the data obtained on the toxic influence of sorbic and benzoic acids can be used in express methods to assess food and ecological security of these acids.

A Review on the Toxicological Effects of Food Preservatives Using Allium Cepa L. As Test Plant

“…The reduced MI activity and intensified chromosomal aberrations substantiates the DNA synthesis inhibition activity of BHT and BHA [48][49]. Both impede the root development in Allium cepa, and decrease its protein content, indicating cytotoxic action [50]. In addition, BHT and BHA similarly affect the onion bulbs' genomic template stability (GTS) as reflected in the band intensity variation, and appearance or disappearance of DNA bands-indicating that both preservatives induce genotoxicity and cytotoxicity in Allium cepa root tips.…”