Grape Drying Promote Agentia: Food Safety Assessment of a Broad-Spectrum Use Drying Agent for Dried Fruits

Abstract

Grape drying promoter agentia (GDPA) is an additive used to make raisins. It can accelerate the dehydration of grapes by destroying the wax on the grape skin. In order to explore the potential cellular and organ toxicity of ingested GDPA, this experiment systematically studied the possible toxicological effects of GDPA in vitro and in vivo, taking cells and Sprague Dawley rats as the research objects. The results showed that there was no mutagenic toxicity of GDPA in vitro, while the adverse reaction level of acute and subacute toxicity of GDPA in vivo were 500 mg/kg and 250 mg/kg, respectively. The acute, subacute and cumulative risk quotient values of gdpa in raisins were all lower than 100%. A single intake of 5000 mg/kg of GDPA can cause minor recoverable damage to organs, while a continuous daily intake of 1500 mg/kg produced a certain toxic reaction on the normal cell activity of liver, kidney and jejunum of Sprague Dawley rats.

Keywords: Grape drying promote agentia (GDPA), Raisin, Fruit dehydration, Toxicological evaluation, food safety assessment