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Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole

AuthorsLlorach, Rafael; Martínez-Sánchez, Ascensión CSIC; Tomás Barberán, Francisco CSIC ORCID ; Gil Muñoz, M.ª Isabel; Ferreres, Federico CSIC ORCID
KeywordsLettuce varieties
Hydroxycinnamic acids
Hierarchical cluster analysis
Principal component analysis
Issue DateJun-2008
CitationFood Chemistry 108(3): 1028-1038 (2008)
AbstractSalad 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.
Description11 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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