Biochemical and biological studies on the interaction of some food colorants and preservatives

Abstract

This study aims to investigate the effect of some food colorants and preservatives on Sprague-Dawley albino rats. The study was conducted on six equal groups fed on either basal control diet (group 1) or experimental diets (groups 2-6) as following: groups 2, 3 and 4 received a standard diet containing beta-carotene, tartrazine or benzoic acid, respectively at a dose of 200 mg/kg diet, while groups 5and 6 received a standard diet containing benzoic acid (200mg/ kg diet) incorporated with beta-carotene or tartrazine (200mg/ kg diet), respectively. Animals were fed ad libitum for 45 days. Body weight, food intake, feed efficiency and some biochemical analyses were measured, also histopathological examination of liver was performed. Our results showed a significant increase in blood urea, serum creatinine, ALT, AST, ALP and bilirubin in all groups except that received beta-carotene. Liver glycogen showed a significant decrease in rats fed on tartrazine alone or in combination with benzoic acid. The histopathological results showed no significant toxic effects of beta-carotene alone while when combined with benzoic acid, moderate congestion and necrotic degeneration occurred. Tartrazine also induced slight mononuclear infiltration and benzoic alone showed marked vaculation, while in combination showed marked congestion, vascular infiltration and vaculation. In conclusion, the present study showed that even the permitted doses of colorants (e.g. beta-carotene and tartrazine) and food preservatives (e.g. benzoic acid) when taken together or if taken in excessive quantity may be harmful.