Mutagenic Flavonol Aglycones in Infusions and in Fresh and Pickled Vegetables

Abstract

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.

Flavonoid (Myricetin, Quercetin, Kaempferol, Luteolin, and Apigenin) Content of Edible Tropical Plants

“…The black tea sample used in this study contained 303.0 mg/ kg myricetin, 1070.0 mg/kg quercetin, and 118.0 mg/kg kaempferol. Fieschi et al (22) determined the total flavonoid glycoside and aglycon contents of different types of black tea infusions using paper chromatography followed by spectrophotometric measurements. Total flavonoids content varied from 46 to 86 mg/L, and the content of flavonoid aglycons varied from 0.8 to 1.1 mg/ L. According to Vinson et al (10), flavonols found in tea are the most powerful natural antioxidants and it was 20 times more potent than the best vitamin ascorbic acid.…”

Content of potentially anticarcinogenic flavonoids of tea infusions, wines, and fruit juices

“…In only one study the flavonoid content of tea infusion was reported. Fieschi et al (1989) determined the total flavonoid glycoside and aglycon contents of different types of black tea infusions using paper chromatography followed by spectrophotometric measurements. Total flavonoid content varied from 46 to 86 mg/L and the content of flavonoid aglycons from 0.8 to 1.1 mg/L.…”

Salted and Unsalted Zhàcài (Brassica juncea var. tumida) Alleviated High‐Fat Diet‐Induced Dyslipidemia by Regulating Gut Microbiota: A Multiomics Study

“…Long-term salting fermentation not only endows vegetables with a new flavor but also changes the nutritional contents, including sugars, fatty acids, and glucoraphanin, which might imply changes in the health benefits. [10][11][12] Generally, salted vegetables are considered detrimental to cardiovascular health because an excessive intake of salt can cause health problems, including hypertension, cardiovascular disease, and others. [13] However, the salted radish also presents a health effect in reducing the blood pressure of rats, which might be because it still contains polyphenols, arginine, -linolenic acid, and other unknown antihypertension substances.…”