Genotypic variation in nutritional and antioxidant profile among iceberg lettuce cultivars

• Autorzy: Rouphael Y. , Kyriacou M.C. , Vitaglione P. , Giordano M. , Pannico A. , Colantuono A. , De Pascale S.
• Języki publikacji: EN

Abstrakty

EN

Regular consumption of fruits and vegetables is associated with reduced risk of chronic diseases and improvement of cognitive health. Lettuce (Lactuca sativa L.) is a major salad food, which is widely grown and consumed worldwide. Cultivars-specific information on bioactive composition of crisphead subtype iceberg remains scarce. The present study aimed to profile the nutrition and antioxidant composition of seven new cultivars of iceberg (‘Equinos’, ‘Ice Castle’, ‘Metalia’, ‘Num 189’, ‘Silvinas’, ‘Ombrinas’ and ‘Vanguardia’). The head fresh mass of the iceberg cultivars ranged from 485 to 801 g per plant, with the highest values recorded in ‘Num 189’ and ‘Vanguardia’. Across cultivars, K was the predominant macronutrient and was followed by Ca. The highest nitrate content was recorded in ‘Equinos’ and ‘Umbrinas’, whereas the lowest value was observed in ‘Metalia’. The hydrophilic (HAA) and lipophylic antioxidant activities (LAA) of the selected iceberg cultivars ranged from 4.9 to 13.0 mmol ascorbic acid 100 g-1 dw, and from 6.8 to 12.5 mmol Trolox 100 g-1 dw, respectively. Chicoric acid was the main phenolic acid present in all cultivars, followed by chlorogenic acid and caffeoyl tartaric acid. The highest HAA, LAA, caffeoyl tartaric acid, chicoric acid and total phenolic content were observed in ‘Num 189’, whereas an opposite trend was recorded for chlorogenic acid. The current findings will improve knowledge of the compositional variation among iceberg cultivars and assist growers in selecting cultivars combining optimal yield with high nutritional value.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2017
• Tom: 16
• Numer: 3
• Opis fizyczny: p.37-45,fig.,ref.

Twórcy

autor

Rouphael Y.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

autor

Kyriacou M.C.

• Department of Vegetable Crops, Agricultural Research Institute, Nicosia, Cyprus

autor

Vitaglione P.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

autor

Giordano M.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

autor

Pannico A.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

autor

Colantuono A.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

autor

De Pascale S.

• Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy

Bibliografia

• Amr, A., Hadidi, N. (2001). Effect of cultivar and harvest data on nitrate (NO3) and nitrite (NO2) content of selected vegetables gown under open field and greenhouse conditions in Jordan. J. Food Compos. Anal., 14, 59–67.
• AOAC (2005). Official method of analysis (18th ed.). Washington, DC, USA: Association of Official Analytical
• Chemists. Baslam, M., Morales, F., Garmendia, I., Goicoechea, N. (2013). Nutritional quality of outer and inner leaves of green and red pigmented lettuces (Lactuca sativa L.) consumed as salads. Sci. Hort., 151, 103-111.
• Colla, G., Rouphael, Y., Cardarelli, M., Svecova, E., Rea, E., Lucini, L. (2013). Effects of saline stress on mineral composition, phenolic acids and flavonoids inleaves of artichoke and cardoon genotypes grown in floating system. J. Sci. Food Agric., 93, 1119–1127.
• Colonna, E., Rouphael, Y., Barbieri, G., De Pascale, S. (2016). Nutritional quality of ten leafy vegetables harvested at two light intensities. Food Chem., 199, 702– 710.
• European Commission (2011). Commission Regulations (EU) No 1258/2011 of 2 December 2011 amending Regulation (EC) No 1881/2006 as regards maximum levels for nitrates in foodstuffs (Text with EEA relevance). Off. J. Eur. Union L 320/15. Principal
• Fogliano, V., Verde, V., Randazzo, G., Ritieni, A. (1999). Method for measuring antioxidant activity and its application to monitoring the antioxidant capacity of wines. J. Agric. Food Chem., 47, 1035–1040.
• Gupta, U.C., Gupta, S.C. (2014). Sources and deficiency diseases of mineral nutrients in human health and nutrition: a review. Pedosphere, 24, 13–38. http://agri.istat.it
• Kim, M.J., Moon, Y., Tou, J.C., Mou, B., Waterland, N.L. (2016). Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.). J. Food Compos. Anal., 49, 19–34.
• Kris-Etherton, P.M., Hecker, K.D., Bonanome, A., Coval, S.M., Binkoski, A.E., Hilpert, K.F., Griel, A.E., Etherton, T.D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. Am. J. Med., 113 (Suppl. 9B), 71S–88S.
• Krummel, R.D. (2000). Nutricíon en la hypertension. In: 10th Nutricíon y dietoterapia de Krause, Mahan, L.K., Escott-Stump, S. (eds.). McGraw-Hill, Mexico, 649– 664.
• Lebeda, A., Ryder, E.J., Grube, R., Dolezalov, A.I., Kristkova, E. (2007). Lettuce (Asteraceae; Lactuca spp.). In: Genetic Ressources, Chromosome Engineering, and Crop Improvement, Singh, R.K. (ed.). Vol. 3. Vegetable Crops. CRC Press. Tailor and Francis Group, Boca Raton, Florida, USA, 377–472.
• Levander, O.A. (1990). Fruit and vegetable contributions to dietary mineral intake in human health and disease. HortScience, 25, 1486–1488.
• Llorach, R., Martínez-Sánchez, A., Tomás-Barberán, F.A., Gil, M.I., Ferreres, F. (2008). Characterization of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem., 108, 1028–1038.
• Maboko, M.M., Ncayiyana, M., Du Plooy, C.P. (2015). Evaluation of butterhead lettuce cultivars for winter production under a shadnet structure. Acta Agric. Scand., Section B Soil Plant Sci., 65, 177–181.
• Parks, S.E., Huett, D.O., Campbell, L.C., Spohr, L.J. (2008). Nitrate and nitrite in Australian leafy vegetables. Aust. J. Agric. Res., 59, 632–638.
• Pellegrini, N., Re, R., Yang, M., Rice-Evans, C. (1999). Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2,2'-azinobis(3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay. Meth. Enzymol., 299, 379–384.
• Raczuk, J., Wadas, W., Głozak, K. (2014). Nitrates and nitrites in selected vegetables purchased at supermarkets in Siedlce, Poland. Rocz. Panstw. Zakl. Hig., 65, 15–20
• Rouphael, Y., Cardarelli, M., Bassal, A., Leonardi, C., Giuffrida, F., Colla, G. (2012a). Vegetable quality as affected by genetic, agronomic and environmental factors. J. Food Agric. Environ., 10, 680–688.
• Rouphael, Y., Cardarelli, M., Lucini, L., Rea, E., Colla, G. (2012b). Nutrient solution concentration affects growth, mineral composition, phenolic acids, and flavonoids in leaves of artichoke and cardoon. HortScience, 47, 1424–1429.
• Ryder, E.J. (1999). Lettuce, endive and chicory. Crop Production in Horticulture Series, Vol. 7. CAB International, Cambridge.
• Sacks, F.M., Willett, W.C., Smith, A., Brown, L.E., Rosner, B., Moore, T.J. (1998). Effect on blood pressure and potassium, calcium and magnesium in women with low habitual intake. Hypertension, 31, 131–138.
• Sah, R.N. (1994). Nitrate-nitrogen determination: a critical review. Commun. Soil Sci. Plant Analys., 25, 2841– 2869.
• Singleton, V.L., Orthofer, R., Lamuela-Raventos, R.M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin– Ciocalteu reagent. Meth. Enzymol., 299, 152–178.
• Slavin, J.L., Lloyd, B. (2012). Health benefits of fruits and vegetables. Adv. Nutr., 3, 506–516.
• Soetan, K.O., Olaiya, C.O., Oyewole, O.E. (2010). The importance of mineral elements for humans, domestic animals and plants: a review. Afr. J. Food Sci., 45, 200–222. USDA (2015). National Nutrient Database for Standard Reference Release 28. USDA,
• Washington, D.C., USA. Zhao, X., Carey, E.E., Young, J.E., Wang, W.Q., Iwamoto, T. (2007). Influences of organic fertilizations, high tunnel environment, and postharvest storage on phenolic compounds in lettuce. HortScience, 42, 71–76.

Identyfikatory

DOI

10.24326/asphc.2017.3.4