Genotoxicity assessment of the flavouring agent, perillaldehyde. (November 2016)

• Record Type: Journal Article
• Authors: Hobbs, Cheryl A.; Taylor, Sean V.; Beevers, Carol; Lloyd, Melvyn; Bowen, Rachael; Lillford, Lucinda; Maronpot, Robert; Hayashi, Shim-mo
• Is Part Of: Food and chemical toxicology. Volume 97(2016)
• Page Start: 232
• Page End: 242
• Publication Date: 2016-11
• Subjects: Genotoxicity -- Flavouring agent -- Perillaldehyde -- p-mentha-1, 8-dien-7-al -- Perilla aldehyde -- DNA damage; EFSA European Food Safety Authority -- FAO Food and Agriculture Organization of the United Nations -- FEMA Flavor and Extract Manufacturers Association -- GLP Good Laboratory Practice -- HPRT hypoxanthine-guanine phosphoribosyl transferase -- ICH International Conference on Harmonisation of Technical Requirements for Pharmaceuticals for Human Use -- JaCVAM Japanese Center for the Validation of Alternative Methods -- JECFA FAO/WHO Joint Expert Committee on Food Additives -- ln natural log -- MN micronucleus or micronuclei -- MN-PCE micronucleated polychromatic erythrocytes(s) -- OECD Organization for Economic Cooperation and Development -- PCE polychromatic erythrocytes -- (Q)SAR quantitative structure activity relationship -- UKEMS United Kingdom Environmental Mutagen Society -- WHO World Health Organization; Toxicology -- Periodicals; Food poisoning -- Periodicals; Food Poisoning -- Periodicals; Toxicology -- Periodicals; Toxicologie -- Périodiques; Intoxications alimentaires -- Périodiques; Food poisoning; Toxicology; Periodicals; Electronic journals; 615.9
• DOI: 10.1016/j.fct.2016.08.029
• Languages: English
• ISSNs: 0278-6915

Abstract

Abstract: Perillaldehyde, a natural monocyclic terpenoid found most abundantly in the herb perilla, has a long history of use as a flavouring ingredient to add spiciness and citrus taste to foods. Previously, it was judged to be safe by several international expert panels. To confirm the safety of flavourings placed on the European Union list of flavourings, perillaldehyde was selected by the European Food Safety Authority as a representative of a subgroup of alicyclic aldehyde flavouring substances to be evaluated for genotoxic potential. Perillaldehyde was tested in a bacterial reverse mutation assay, an in vitro micronucleus assay in human lymphocytes, an HPRT assay in mouse lymphoma cells, and a micronucleus/comet assay in Han Wistar rats. In contrast to previously published results, perillaldehyde induced mutation in Salmonella typhimurium strain TA98 in the absence of metabolic activation. The comet assay was negative for duodenum and weakly positive for liver but only at a hepatotoxic dose of perillaldehyde. All other genotoxicity assays were negative. These data do not provide an indication of any genotoxic potential for perillaldehyde, and they provide the primary basis for recent scientific opinions regarding perillaldehyde genotoxicity announced by several international organizations responsible for safety assessment of food additives and flavourings. Highlights: Perillaldehyde has a long history of use as a flavouring ingredient. EFSA requested testing of perillaldehyde for genotoxic potential. Perillaldehyde was tested in a battery of in vitro and in vivo genotoxicity assays. Results are not indicative of genotoxic potential of perillaldehyde. Results provide a basis for recent international scientific opinion announcements.