World Journal of
Pharmaceutical and Life Sciences

STUDY OF CYTOLOGICAL AND GENETIC DAMAGE INDUCED BY A FOOD COLORING DYE (TARTRAZINE)

*Dakah Abdulkarim, Alsayed Laith and Dweik Ali

ABSTRACT

The Allium test is very good indicator for analyzing genetic damage by chemicals, Tartrazine (yellow 5) was chosen for this study to assay its genotoxic affect on A. cepa root tip cells. Various concentrations of dye (w/v) were prepared in distilled water and the highest concentration was 2 mg/100ml, The onion roots were soaked in various concentrations of dye for 48 hour. After that the cut root tips were fixed in 1:3 aceto-alcohols (Carnoy’s fixative) and stored in 70% alcohol for microscopically studies. Staining was done in 2% aceto-carmine in 45% glacial acetic acid (v/v). According to the microscopic analysis only concentration 2 mg/100 ml showed abnormal division and decrease in mitotic index, where mitotic index in dye treated cells was 5,83% and showed significant decreasing in value compare with control (13,23%). Also several types of abnormal mitotic cells (AMC) were observed like c-mitosis, multipolar and Binucleus. And according to this study tartrazine are potential genotoxic agents in the environment.

[Full Text Article]   [Download Certificate]