Özet:

This study aimed to investigate the protective role of green coffee against cytotoxic and genotoxic effects of tartazine on A. cepa root tip cells. For this purpose, A. cepa bulbs were divided into six groups. While the control group was kept in tap water throughout the experiment, other groups were treated with 365 mg/L green coffee, 730 mg/L green coffee, 200 mg/L tartrazine, 365 mg/L green coffee + 200 mg/L tartrazine and 730 mg/L green coffee + 200 mg/L tartrazine. Tartrazine treatment led to a decrease in germination percentage, root elongation and weight gain. Increasing doses of green coffee reduced these negative effects. Mitotic index used for the investigation of genotoxicity decreased due to tartrazine administration. Tartrazine increased the frequency of micronucleus and chromosomal abnormalities. Green coffee doses applied with tartrazine reduced the genotoxic effects caused by tartrazine. Tartrazine caused an increase in the amount of malondialdehyde, an indicator of lipid peroxidation in membranes. The activities of superoxide dismutase and catalase enzymes, two important components of antioxidant defense, increased following tartrazine administration. Tartrazine application caused meristematic cell damages. Increasing doses of green coffee decreased the oxidative stress and meristematic cell damages induced by tartrazine in a dose-dependent manner. The study clearly demonstrated that green coffee has an important protective role against the damage caused by tartrazine in A. cepa root tip cells.