*Corresponding author Author & Copyright Author © 2021: | Nergis Kaya *|. All Rights Reserved. All articles published in American Journal of Innovative Research and Applied Sciences are the property of Atlantic Center Research

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^*Correspondant author and authors Copyright © 2021:

| Jacques Léonce K. Yao^{1, 2}*| Jean Pierre Boga ¹| Kouakou Koffi Roger ¹| Jean Baptiste Gnélié Gnahoua ³| and | Félicia Johnson ^{1, 2}|

Affiliation.

Department of Food Processing | Food Technology Program | Biga Vocational School |Canakkale Onsekiz Mart University | 17200 | Canakkale | Turkey |

This article is made freely available as part of this journal's Open Access: ID | Nergis–Ref1-ajira061121 |

ABSTRACT

Background: The inclusion of food additives in the food supply is extremely important. The addition of food additives can occur in the manufacturing, processing, packaging, transportation, and even storage of foods. Objective: In this study, the cytotoxicity of phloxin at the root tips of Allium cepa was investigated. The EC50 value was determined. Then, phloxin was applied to the root tips at EC50/2, EC50, and EC50X2. The treatment period was determined as 24, 48 and 72 h. Results: We revealed that phloxine decreased the mitotic index (MI) in the root tip mitotic cycle cells of A. cepa. Also the percentage of mitotic index decreased with increasing dose and application period. The lowest percentage mitotic index was found at the EC50X2 dose and after treatment during 72 hour. We have revealed that phloxin has a cytotoxic effect on the root tip of A. cepa. However, it can be said that care should be taken when using phloxine in food.
Keywords: Allium cepa, cytotoxicity, phloxine, mitotix index.