English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/17618
Título

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

AutorLlorach, Rafael; Martínez-Sánchez, Ascensión ; Tomás Barberán, Francisco; Gil Muñoz, M.ª Isabel; Ferreres, Federico
Palabras claveLettuce varieties
Hydroxycinnamic acids
Flavones
Chemometric
Hierarchical cluster analysis
Principal component analysis
DPPH
ABTS
FRAP
Fecha de publicaciónjun-2008
EditorElsevier
CitaciónFood Chemistry 108(3): 1028-1038 (2008)
ResumenSalad 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.
Descripción11 pages, 4 figures, 2 tables.
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2007.11.032
URIhttp://hdl.handle.net/10261/17618
DOI10.1016/j.foodchem.2007.11.032
ISSN0308-8146
Aparece en las colecciones: (CEBAS) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.