Cadmium Content and Accumulation in Lettuce Grown on Different Types of Soil

Bošković-Rakočević, Ljiljana; Pavlovic, R.; Đurić, Marija; Pavlovic, Milan

doi:10.37358/rc.19.6.7276

Cited by 4 publications

(2 citation statements)

References 30 publications

(46 reference statements)

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“…Consequently, Duquesne variety had significantly higher levels of Cd than Valencia variety in outer or heart leaves. Similarly, Boskovic-Rakocevic et al evaluated Cd concentrations in lettuce (Sun Star variety) in two types of soil in Serbia; the first type of soil had a concentration 4 times higher than the other, and consequently the lettuce leaves showed higher levels of Cd in this type of soil, attributed to the pH and total Cd concentration in the soil, as Cd levels in agricultural products vary widely depending on plant varieties, soil types, growing conditions, and agricultural methods, whereby the type of soil can directly influence Cd in lettuce. Furthermore, higher levels of Cd were observed in outer leaves than in the heart leaves of both lettuce varieties (Table ).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Predrying Steps, Cadmium, and Pesticide Residues on Dried Powders from Romaine Lettuce Outer and Heart Leaves

Avena‐Bustillos

Klausner

Milczarek

et al. 2022

ACS Food Sci. Technol.

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Romaine lettuce (Lactuca sativa var. longifolia) outer leaves are discarded in fields during harvest and present a prime upcycling opportunity. Although Romaine lettuce is abundant in healthy nutrients, it may contain trace amounts of heavy metals, mainly cadmium (Cd), and pesticides that could lead to acute poisoning. Physical attributes, total soluble phenolics, antioxidant capacity, Cd, and pesticides in powders with different predrying treatments for hearts and outer leaves of two varieties of Romaine lettuce from farms with different Cd content in soils were quantified. Lettuce powders from the Valencia variety had a higher greenish color and true density than the Duquesne variety. Heart leaves from Valencia variety presented higher total soluble phenolics. However, outer leaves from Valencia and Duquesne varieties presented similar levels of total soluble phenolics. Valencia outer and heart leaves presented higher antioxidant capacity. Infrared dry blanching resulted in lower color parameters, total soluble phenolics, and antioxidant capacity, evidencing thermal degradation during this predrying step. Cd concentrations were 10 times higher in the soil where Duquesne Romaine lettuce variety was grown. Accordingly, Duquesne had significantly higher levels of Cd in outer or heart leaves. Outer leaves had higher levels of Cd compared to heart leaves. No differences in pesticides were found in lettuce from both harvesting fields. It is possible to obtain edible powders from Romaine lettuce outer leaves from low-Cd soils and controlled pesticide management, and it may be an alternative way to reduce nitrogen leaching in agricultural soils.

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Section: Resultsmentioning

confidence: 99%

Evaluation of Predrying Steps, Cadmium, and Pesticide Residues on Dried Powders from Romaine Lettuce Outer and Heart Leaves

Avena‐Bustillos

Klausner

Milczarek

et al. 2022

ACS Food Sci. Technol.

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“…Boskovic‐Rakocevic et al. (2019) evaluated Cd concentrations in a single lettuce variety grown in different soil types and reported fourfold differences.…”

Section: Resultsmentioning

confidence: 99%

Upcycling Romaine lettuce outer leaves by infrared blanching and hot air drying

Avena‐Bustillos,

Klausner,

Milczarek

et al. 2024

Journal of Food Science

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Romaine lettuce outer leaves, as opposed to the more commonly marketed heart, are typically discarded and present an opportunity for upcycling as dried powders. Duquesne Romaine lettuce was evaluated to quantify and compare quality attributes of fresh outer and heart leaves, dried powders following hot air drying, and dried powders following an infrared (IR) blanching pretreatment before drying. Attributes measured for fresh leaves included moisture, water activity (Aw), color, total soluble phenolics (TSP), and antioxidant capacity (AC). Drying kinetics and time/energy saving through IR blanching were evaluated. Attributes measured for dried powders included moisture, Aw, color, true density, water vapor isotherms, TSP, AC, cadmium (Cd) content, and pesticide residues. TSP, AC, Cd, and pesticide residues were higher, whereas moisture content and Aw were lower in fresh outer versus heart leaves. Hot air drying reduced TSP and AC to 63.6% and 35.2% of fresh values, respectively, whereas IR blanching further reduced TSP and AC to 37.3% and 25.4% in outer leave powders. On the other hand, TSP and AC increased 237% and 151%, respectively, for unblanched heart powders. Higher increase of TSP than AC in heart leaf powder may indicate synthesis of phenolic compounds activated by abiotic stresses such as cutting and high temperatures at the initial drying stage. IR blanching resulted in significant time/energy savings for drying of outer leaves. Microbial loads were substantially reduced during drying, although microbial population on outer leaves were more resistant. Safe to eat outer leaf Romaine lettuce powders can be produced, assuming appropriate agricultural practices.

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