Assessment of subacute genotoxic and histopathological effects of a food flavour ingredient, 4-ethylbenzaldehyde (EBA) on zebrafish (danio rerio) model

D. Bencsik, G. Y. Gazsi, B. Urbányi, B. Szende, G. Rácz, A. Véha, Z. S. Csenki

Research output: Article

1 Citation (Scopus)

Abstract

Modern food industry widely uses a variety of flavour and fragrance materials. One of the most used compound groups is the aldehydes. The benzaldehyde, also known as artificial almond oil, is one of the most commonly used flavouring in food industry nowadays. The effects of this compound on different species are well known, a lot of toxicological information can be found in the literature. 4-ethylbenzaldehyde is also a member of aldehyde group, the physical properties are similar to benzaldehyde and also has almond scent. Unlike benzaldehyde, it has no chemical safety assessment according to its chemical safety sheet, and only one experiment can be found on its effects on vertebrates. This compound can also be found at the group of flavours and fragrances. The aim of this study was to examine the subacute DNA and tissue damaging effects of EBA. The genotoxic effects of EBA in zebrafish were evaluated by using micronucleus assay. Significant increase in the micronucleus frequency had been described for all tested concentrations. Alterations were found in the liver of the fish group treated with 11 mg l–1 EBA for 21 days.

Original languageEnglish
Pages (from-to)245-251
Number of pages7
JournalActa Alimentaria
Volume47
Issue number2
DOIs
Publication statusPublished - jún. 1 2018

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ASJC Scopus subject areas

  • Food Science

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