Safety Evaluation of Traditional Cheese Wagashi Treated with Essential Oils in Wistar Rats: A Subchronic Toxicity Study

Abstract

This investigation was carried out to evaluate the safety of traditional cheese wagashi mixed with each essential oil of Cymbopogon citratus, Ocimum gratissimum, Pimenta racemosa and Syzygium aromaticum. Single dose of 2000 mg/kg b.w. of treated wagashi were daily administered to each two month old rats by oral route for subchronic toxicity assessment based on combined OEDC guidelines 407 and 423 for 28 days. Three control groups received, respectively cheese mixed with sorbic acid, basal cheese and a commercial rat diet (Cecuri®) only during the same period. Blood collection from experimental animals was made at different times (0, 7, 14 and 28 days) for hematological and biochemical [creatinine, alanine aminotransferase, aspartate aminotransferase and blood urea] parameters determination. The results showed that the mean values of parameters determined for rats fed with cheese treated with essential oils did not significantly vary (p<0.05) with respect to the control (basal cheese). At the end of the study, all the biochemical parameter s sought decreased. Moreover, the rats, which have consumed wagashi mixed with sorbic acid have their hemoglobin significantly (p<0.05) decreased at the day 14. The study revealed that wagashi mixed with these oils had no toxicological effects and could possess hepatoprotective properties