抄録
For human beings food is the basic source of energy. Food preservatives are essentially a class of food additives used in food processing which limit the growth of dangerous microbes and extend the lifespan of food. The toxic effects of elevated concentration of food preservatives beyond their optimum level of use in foods were recorded by conducting an in vivo experiment in root meristems of Hordeum vulgare L. with the implementation of Sodium benzoate (SB) and Boric acid (BA). Four variable concentrations of food preservatives viz. 0.5%, 1.0%, 1.5%, 2.0% were taken and treatment was given for 3 hours. Both preservatives impart various mito-depressive effects and abnormal chromosomal behaviour at all the treated concentrations in root meristems of Hordeum vulgare L. As concentration of doses increases, the active mitotic index (AMI) decreases and the phenomenon of chromosomal aberrations increases. The prevalent abnormalities reported were scattering, c-mitosis at metaphase and bridges at anaphase while stickiness, unorientation, laggards, etc. were also recorded. The result of present investigation elucidated that BA being a preservative imparts greater genotoxic anomalies in contrast to SB which affects to a lesser extent.
