Volume 5, number 2
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Mutagenicity and Carcinogenicity of 4 Natural Food Flavor

N. Rahimifard1,2,3,4,5,6

1Food and Drug Laboratory Research center (FDLRC),Tehran Iran.

2Food and Drug Control Laboratories (FDCLs), Ministry of Health(MOH),Tehran Iran.

3Immunology Department, Pasteur Institute, Tehran Iran.

4Islamic Azad university,Tehran Iran.

5- Microbiology Department, Pharmaceutical Sciences branch, Islamic Azad University, Tehran Iran.

6-Microbiology Department, Faculty of Medicine, Tehran University of Medical Sciences(TUMS), Tehran Iran.

Corresponding Author E-mail: rahimif@fdo.ir

ABSTRACT: The average maximum used levels of some essential oils in food products, such as beverages, ice cream, baked goods, gelatins and puddings, and chewing gums, range from 1.4 to 500 p.p.m. So by using a dose-dependent inhibitory effect (MIC) of 4 essential oils including, Clove oil, Cinnamon oil, Thymus vulgaris, Zataria multiflora, the genotoxicity and mutagenicity in the Ames Salmonella reversion assay was studied in 2 microbial test system, with and without S9 (microsomal mutagenesis assay) for 7 dilutions of each essential oils respectively.

KEYWORDS: Mutagenicity and carcinogenicity; natural food flavor; preservatives

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Rahimifard N. Mutagenicity and Carcinogenicity of 4 Natural Food Flavor. Biosci Biotechnol Res Asia 2008;5(2)
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Rahimifard N. Mutagenicity and Carcinogenicity of 4 Natural Food Flavor. Biosci Biotechnol Res Asia 2008;5(2)Available from: https://www.biotech-asia.org/?p=7203

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