Evaluation of mutagenic potential of food dye (Apple green)

Abstract

Food dyes are the vital constituents of food enhancing the aesthetic appeal of it by providing different colours. But synthetic dyes contained different heavy metals like lead, mercury, arsenic, copper, nickel, manganese, cobalt etc. which on the other hand are known mutagens/carcinogens. Considering the alarming mutagenic and carcinogenic potential of food dyes, the present study was planned to evaluate the mutagenic effect of apple green, the most widely used food dye, by confectioners in pista burfi, candies, cakes, ice creams, pasteries, jellies and cold drinks. The dye was purchased from local market and was of Ajanta make. This dye is a blend of sodium chloride, tartrazine and brilliant blue. Different concentrations of the dye ranging from 25 μg to 2500 μg/0.1 ml culture were prepared by using sterile double distilled water. The mutagenic effects of prepared extract were estimated employing Ames test using two tester strains TA98 and TA100 of Salmonella typhimurium. It was observed that the dye was moderately mutagenic at higher concentrations in Salmonella strain TA100 and non mutagenic in TA98.