Time-course of mutagenicity due to flavonols in a pickled vegetable

The mutagenicity of the leafy vegetable, Takana (Brassica juncia var. integrifolia), pickled with salt for various durations was examined. The mutagenicity increased with increasing duration of pickling time, and analysis by HPLC showed that is was caused by mutagenic flavonols. The flavonols contained in the fresh Takana as glycosides were found to be freed by pickling. This was confirmed by acid hydrolysis.