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Closed Access item Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

Authors:Llorach, Rafael
Martínez-Sánchez, Ascensión
Tomás Barberán, Francisco
Gil Muñoz, M.ª Isabel
Ferreres, Federico
Keywords:Lettuce varieties, Hydroxycinnamic acids, Flavones, Chemometric, Hierarchical cluster analysis, Principal component analysis, DPPH, ABTS, FRAP
Issue Date:Jun-2008
Citation:Food Chemistry 108(3): 1028-1038 (2008)
Abstract:Salad vegetables could be relevant as dietary sources of natural antioxidants. A better knowledge of their composition can be useful for understanding their potential bioavailability and biological activities. The antioxidant compounds, polyphenols and vitamin C, have been determined in five varieties of lettuce (iceberg, romaine, continental, red oak leaf, lollo rosso) and one variety of escarole (frissé). The polyphenol study by HPLC-DAD-MS/MS ESI allowed the identification of two compounds previously not reported in lettuce; quercetin and luteolin rhamnosyl-hexosides. Qualitative and quantitative differences were observed between the polyphenol profiles. Caffeic acid derivatives were the main phenolics in green varieties, while flavonols were detected in higher quantities in red varieties and escarole, and anthocyanins were only present in red-leafed varieties. The highest total phenolic content was observed in red-leafed varieties while the highest level of vitamin C was detected in the continental variety. The red varieties showed the highest antioxidant activity by all the methods assayed.
Description:11 pages, 4 figures, 2 tables.
Publisher version (URL):http://dx.doi.org/10.1016/j.foodchem.2007.11.032
Appears in Collections:(CEBAS) Artículos

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