Evaluation of the Acute Oral Toxicity of a Crocus sativus (Iranian Saffron) Nanoemulsion in Rats
محورهای موضوعی : Food and Health
Seyed Amir Ali Anvar
1
(Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Hamed Ahari
2
(Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Sara Allahyaribeik
3
(Department of Marine Sciences, Faculty of Natural Resources and Environment, Science and Research Branch, Islamic Azad University, Tehran, Iran)
Sonia Shojagharehbagh
4
(Department of Food Hygiene, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran)
Sima Moradi
5
(Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran)
کلید واژه: Crocus sativus, Nanoemulsion, Acute Toxicity, Histopathology, Ultrasonic Technique,
چکیده مقاله :
Crocus sativus (Iranian saffron) is a widely consumed spice that has been historically attributed to various therapeutic properties. It is commonly used as a food colorant and flavoring agent in the food industry. Encapsulating spices using nanoemulsions can enhance properties such as stability and antibacterial activity. In this study, we developed a C. sativus nanoemulsion using ultrasonication. Toxicological assessment is imperative for validating the incorporation of spice nanoemulsions into foods. Therefore, the aim of this study was to evaluate the potential acute oral toxicity of this nanoemulsion in albino rats. All assessments were conducted using a single prototype batch representative of projected human exposure levels. Results indicated no treatment-related mortalities or statistically significant changes in food or water intake. Additionally, no gross abnormalities were observed in vital organs upon macroscopic examination at doses exceeding the projected human intake. Overall, this nanoemulsion demonstrated a satisfactory acute oral toxicity profile under the conditions tested.
Crocus sativus (Iranian saffron) is a widely consumed spice that has been historically attributed to various therapeutic properties. It is commonly used as a food colorant and flavoring agent in the food industry. Encapsulating spices using nanoemulsions can enhance properties such as stability and antibacterial activity. In this study, we developed a C. sativus nanoemulsion using ultrasonication. Toxicological assessment is imperative for validating the incorporation of spice nanoemulsions into foods. Therefore, the aim of this study was to evaluate the potential acute oral toxicity of this nanoemulsion in albino rats. All assessments were conducted using a single prototype batch representative of projected human exposure levels. Results indicated no treatment-related mortalities or statistically significant changes in food or water intake. Additionally, no gross abnormalities were observed in vital organs upon macroscopic examination at doses exceeding the projected human intake. Overall, this nanoemulsion demonstrated a satisfactory acute oral toxicity profile under the conditions tested.
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