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Phenolic and Carotenoid Profile of Lamb’s Lettuce and Improvement of the Bioactive Content by Preharvest Conditions


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Título :
Phenolic and Carotenoid Profile of Lamb’s Lettuce and Improvement of the Bioactive Content by Preharvest Conditions
Autor :
Hernández, Virginia
Botella, M. Ángeles  
Hellín, Pilar
Cava, Juana
Fenoll, Jose
Mestre, Teresa
Martínez, Vicente
Flores, Pilar
Editor :
MDPI
Departamento:
Departamentos de la UMH::Biología Aplicada
Fecha de publicación:
2021-01
URI :
https://hdl.handle.net/11000/32437
Resumen :
This study characterizes the phenolic, carotenoid and chlorophyll profile of lamb’s lettuce, a vegetable whose consumption in salads and ready-to-eat products is constantly growing. The MS/MS analysis allowed the identification of thirty-five phenolic compounds including hydroxybenzoic and hydroxycinnamic acids, flavanones, flavanols and flavanones, many of which are reported here in lamb’s lettuce for the first time. Chlorogenic acid was the principal phenolic compound found (57.1% of the total phenolic concentration) followed by its isomer cis-5-caffeoylquinic. Other major phenolic compounds were also hydroxycinnamic acids (coumaroylquinic, dicaffeoylquinic and feruloylquinic acids) as well as the flavones luteolin-7-rutinoside, diosmetin-apiosylglucoside and diosmin. Regarding carotenoids, seven xanthophyll and four carotenes, among which b-carotene and lutein were the major compounds, were detected from their UV-Vis absorption spectrum. In addition, chlorophylls a and b, their isomers and derivatives (pheophytin) were identified. Preharvest factors such as reduced fertilization levels or salinity increased some secondary metabolites, highlighting the importance of these factors on the final nutritional value of plant foods. Lamb’s lettuce was seen to be a good potential source of bioactive compounds, and fertilization management might be considered a useful tool for increasing its nutritional interest.
Palabras clave/Materias:
corn salad
leafy vegetables
phytochemicals
liquid chromatography
mass spectrometry
Área de conocimiento :
CDU: Ciencias puras y naturales: Biología
Tipo documento :
application/pdf
Derechos de acceso:
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
DOI :
https://doi.org/10.3390/foods10010188
Aparece en las colecciones:
Artículos Biología Aplicada



Creative Commons La licencia se describe como: Atribución-NonComercial-NoDerivada 4.0 Internacional.