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Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables
Author(s) -
FIESCHI M.,
CODIGNOLA A.,
MOSCA A.M. LUPPI
Publication year - 1989
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1989.tb05143.x
Subject(s) - flavonols , chemistry , food science , glycoside , mold , flavonoid , botany , antioxidant , biochemistry , biology , stereochemistry
Free flavonol aglycones, potentially mutagenic, were determined in vegetable infusions, in fresh and pickled vegetables and in vegetables exposed to mold growth. None of the infusions tested contained any considerable amount of free mutagenic aglycones, but some vegetables, such as red onions and cucumbers, had appreciable amounts of free flavonol aglycones, especially in the external layers. The treatment used in the production of pickled vegetables did not change the quality and quantity of the flavonols but the presence of molds altered the quantity of flavonol aglycones and glycosides.