%0 Journal Article
%A Llana Ruíz-Cabello, María
%A Maisanaba, Sara
%A Gutiérrez-Praena, Daniel
%A Prieto, Ana Isabel
%A Pichardo, Silvia
%A Jos, Angeles
%A Moreno, Francisco Javier
%A Cameán, Ana María
%T Cytotoxic and mutagenic in vitro assessment of two organosulfur compounds derived from onion to be used in the food industry
%D 2014
%U https://hdl.handle.net/10433/19838
%X Edible members of the Allium family are widely used since they exhibit antioxidant and antibacterialrelated to the organosulphur compounds. One the most promising use of Allium species, hence, onionessential oil, could be in the packaging food industry. The present work aims to assess the safety oftwo organosulphur compounds present in onion essential oil; dipropyl disulphide, dipropyl sulphideand their mixture. For this purpose, cytotoxicity, reactive oxygen species and glutathione contents, andultrastructural cellular damages were studied in the human intestinal cells, Caco-2, exposed to theseorganosulphur compounds. Moreover, their potential mutagenicity was also assessed. The resultsrevealed no significant adverse effects. Additionally, reactive oxygen species scavenger activity wasobserved for both compounds. Therefore, they could be a good natural alternative to other syntheticantioxidant and antibacterial substances used in the food industry.
%K Dipropyl disulphide
%K Caco-2 cell line
%~