Effect of oleaster oil on the toxicity of a food colorant tartrazine

Abstract

The present study consists of evaluating the toxic effects of the food dye "Tartrazine" on certain vital functions in male white rats "Albino Wistar", and, on the other hand, to test the modulating effect of oleaster oil against these toxic effects induced by this dye. Initially, in order to determine the antioxidant power of oleaster oil, a preliminary phytochemical study was carried out, initiated by a quantitative analysis of phenolic compounds and followed by an anti-radical test. The results obtained reveal the presence of significant levels of total phenols with high antioxidant power against the DPPH radical. In addition, our results showed that the administration of "Tartrazine" for 21 days caused alterations in the body, resulting in the emergence of an oxidative stress state, This is revealed by an increase in lipid peroxidation, disturbances in the antioxidant systems; reduced glutathione levels, enzymatic activities of glutathion-S-transferase, catalase and glutathione peroxydase. However, oleaster oil supplementation to the rats administered mitigated some of the toxic effects of the dye. Histopathological results showed minor damage in the tissues of the kidney, liver.The food colorant Tartrazine caused; renal hemorrhages, the dilation of the renal tubules, as well as the infiltration of hepatic inflammatory cells. While oleaster oil supplementation in rats protected the liver and kidney tissue by reducing these histological changes. In conclusion, the present study showed that the intake of Tartrazine causes disturbances in the body, which are mitigated by the use of oleaster oil, which has a high antioxidant capacity to reduce oxidative stress caused by the dye.