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Factors Which Facilitate Inactivation of Quercetin Mutagenicity

  • Mendel Friedman
  • G. A. Smith
Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 177)

Abstract

Oxygen, oxidizing enzymes such as polyphenol oxidase (tryrosinase) and alkaline pH, irreversibly inactivate the mutagenicity of quercetin in the Ames test. The loss of mutagenic activity correlates with decreases in the ultraviolet absorption maximum of quercetin near 370 nm. The extent of inactivation increases with time but apparently not significantly with temperature of exposure, and decreases with quercetin concentration. Metal salts such as ferrous and copper sulfates also facilitate inactivation, but these effects may be reversible. Understanding the factors which minimize the mutagenic potential of food ingredients should lead to safer foods.

Keywords

Metal Salt Mutagenic Activity Polyphenol Oxidase Tyrosinase Activity Copper Sulfate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1984

Authors and Affiliations

  • Mendel Friedman
    • 1
  • G. A. Smith
    • 1
  1. 1.Western Regional Research Center, Agricultural Research ServiceU.S. Department of AgricultureBerkeleyUSA

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