Llana Ruíz-Cabello, MaríaMaisanaba, SaraPuerto, MariaPichardo, SilviaJos, AngelesMoyano, RosarioCameán, Ana María2024-02-072024-02-072017-01-03A subchronic 90-day oral toxicity study of Origanum vulgare essential oil in rats. M. Llana-Ruiz-Cabello, S. Maisanaba, M. Puerto, S. Pichardo , A. Jos, R. Moyano, A.M. Camean. Food and Chemical Toxicology 101 (2017) 36-4710.1016/j.fct.2017.01.001https://hdl.handle.net/10433/19834Proyectos de investigación FECYT -- EVALUACION DE LA SEGURIDAD PARA CONTACTO ALIMENTARIO DE ENVASES... AGR-7252Oregano essential oil (Origanum vulgare L. virens) (OEO) is being used in the food industry due to its useful properties to develop new active packaging systems. In this concern, the safety assessment of this natural extract is of great interest before being commercialized. The European Food Safety Authority requests different in vivo assays to ensure the safety of food contact materials. One of these studies is a 90 days repeated-dose oral assay in rodents. In the present work, 40 male and 40 female Wistar rats were orally exposed to 50, 100 and 200 mg/kg body weight (b.w.) OEO during 90 days following the OECD guideline 408. Data revealed no mortality and no treatment-related adverse effects of the OEO in food/ water consumption, body weight, haematology, biochemistry, necropsy, organ weight and histopathology. These findings suggest that the oral no-observed-adverse-effect level (NOAEL) of this OEO is 200 mg/kg b.w. in Wistar rats, the highest dose tested. In conclusion, the use of this OEO in food packaging appears to be safe based on the lack of toxicity during the subchronic study at doses 330-fold higher than those expected to be in contact consumers in the worst scenario of exposure.application/pdfenOregano essential oilSubchronic toxicityjournal articlerestricted access