Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues

Bilyk, Alexander; Sapers, G. M.

doi:10.1021/jf00062a017

Cited by 80 publications

(38 citation statements)

References 7 publications

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“…A portion of the phytochemical content in lettuce is under genetic control, as variation among leaf and head cultivars is reported for quercetin and kaempferol (Bilyk and Sapers 2002), carotenoids and lutein (Mou 2005), and anthocyanins (Kleinhenz et al 2003;Simonne et al 2002). Loci for anthocyanins and leaf greenness have been reported (Robinson 1983;Waycott et al 1999), but we are not aware of QTL or other DNA-based markers associated with nutritional content having been reported for lettuce.…”

Section: Discussionmentioning

confidence: 95%

Mapping QTL, epistasis and genotype × environment interaction of antioxidant activity, chlorophyll content and head formation in domesticated lettuce (Lactuca sativa)

et al. 2012

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Fruits and vegetables are rich sources of antioxidants in human diets and their intake is associated with chronic disease prevention. Lettuce (Lactuca sativa L.) is a common vegetable in diets worldwide, but its nutritional content is relatively low. To elucidate the genetic basis of antioxidant content in lettuce, we measured the oxygen radical absorbance capacity (ORAC) and chlorophyll (Chl) content as a proxy of β-carotene in an F(8) recombinant inbred line (RIL) in multiple production cycles at two different production sites. Plants were phenotyped at the open-leaf stage to measure genetic potential (GP) or at market maturity (MM) to measure the influence of head architecture ('head' or 'open'). Main effect quantitative trait loci (QTL) were identified at MM (three Chl and one ORAC QTL) and GP (two ORAC QTL). No main effect QTL for Chl was detected at GP, but epistatic interaction was identified in one pair of marker intervals for each trait at GP. Interactions with environment were also detected for both main and epistatic effects (two for main effect, and one for epistatic effect). Main effect QTL for plant architecture and nutritional traits at MM colocated to a single genomic region. Chlorophyll contents and ORAC values at MM were significantly higher and Chl a to Chl b ratios were lower in 'open' types compared to 'head' types. The nutritional traits assessed for GP showed a significant association with plant architecture suggesting pleiotropic effects or closely linked genes. Taken together, the antioxidant and chlorophyll content of lettuce is controlled by complex mechanisms and participating alleles change depending on growth stage and production environment.

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Section: Discussionmentioning

confidence: 95%

Mapping QTL, epistasis and genotype × environment interaction of antioxidant activity, chlorophyll content and head formation in domesticated lettuce (Lactuca sativa)

et al. 2012

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“…A quantitative variation in polyphenol content could be due, not only to variety, but also to different agronomic conditions, tissue type (red, green or white) and from outer or inner leaves (Bilyk & Sapers, 1985;Crozier et al, 1997;Goupy et al, 1990). Croizer et al (1997) quantified the conjugated quercetin detected in extracts prior to acid hydrolysis in various lettuce cultivars.…”

Section: Resultsmentioning

confidence: 99%

“…The flavonoid content of lettuce leaves and other commercial vegetables (onion, celery and tomatoes) was reviewed by Crozier (Croizer et al, 1997), while Bilyk and Sapers (1985) found more quercetin in the outer than in the inner leaves. A particularly detailed study of flavonols in lettuce was made by DuPont, Mondin, Williamson, and Price (2000).…”

Section: Introductionmentioning

confidence: 99%

Polyphenols in greenhouse and open-air-grown lettuce

et al. 2002

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Lactuca sativa L. plants (cv. Audran) developed in greenhouse or in open air, were analysed for their polyphenol compounds (caffeic acid derivatives, quercetin and kaempferol glycosides) to verify whether these two different growing environments affected both the qualitative and quantitative phenol patterns. The lettuce extracts from greenhouse and open-air samples were compared and directly analysed by HPLC/DAD, HPLC/MS and HPTLC. All open-air samples had higher flavonol contents than the greenhouse ones. The applied rapid and sensitive HPTLC method could be routinely employed to determine the leaf flavonol content of a large number of lettuce samples. #

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“…This compares with the 1.9-30 µg g −1 fresh weight observed in leaves of Latuca sativa var Capitula in the Netherlands 45 and with the 1-54 µg g −1 fresh weight detected in 13 varieties of USA-grown head and leaf lettuce. 47 Dutch tomatoes, Spanish tomatoes and Scottish tomatoes had relatively low quercetin contents, while Spanish cherry tomatoes and English cherry tomatoes were the richest quercetin-containing varieties, depending on the date of purchase (Table 5). A study conducted on commercial tomatoes in the Netherlands showed that their quercetin contents ranged from 4.6 to 11 µg g −1 .…”

Section: Discussionmentioning

confidence: 99%

Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables

et al. 2004

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Ten Mauritian vegetables, broccoli, cauliflower, white cabbage, lettuce, Chinese cabbage, mugwort, carrot, onion, tomato and chilli pepper, were analysed for their total phenol, flavonoid, proanthocyanidin and vitamin C contents and antioxidant capacity. Antioxidant activities of the vegetables ranged from 0.43 to 3.68 µmol g −1 fresh weight Trolox equivalent antioxidant capacity (TEAC) and from 0.60 to 8.47 µmol g −1 fresh weight ferric reducing antioxidant power (FRAP). Levels of total phenols in the vegetables varied between 132 and 1189 µg g −1 fresh weight and those of total flavonoids between 45 and 944 µg g −1 fresh weight, while proanthocyanidins were detected at very low levels in only a few vegetables. Vitamin C contents varied between 25 and 748 µg g −1 fresh weight. Quercetin was the dominant flavonoid aglycone in the hydrolysed vegetable extracts, with values in the range of 15-390 µg g −1 fresh weight. There were strong correlations between antioxidant capacity and total phenols (TEAC, r = 0.91; FRAP, r = 0.83) and total flavonoids (TEAC, r = 0.89; FRAP, r = 0.82). Vitamin C contents showed poor correlation with TEAC values (r = 0.33), while no correlation was observed with FRAP values. Highest antioxidant capacities were observed in Chinese cabbage (Brassica chinensis L), onion (Allium cepa L), mugwort (Artemisia vulgaris Cantley) and broccoli (Brassica oleracea L var botrytis L subvar cymosa). Mauritian vegetables therefore represent a significant source of phenolic antioxidants, with quercetin derivatives being most abundant, and this may contribute to their potential health benefits.

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Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues

Cited by 80 publications

References 7 publications

Mapping QTL, epistasis and genotype × environment interaction of antioxidant activity, chlorophyll content and head formation in domesticated lettuce (Lactuca sativa)

Mapping QTL, epistasis and genotype × environment interaction of antioxidant activity, chlorophyll content and head formation in domesticated lettuce (Lactuca sativa)

Polyphenols in greenhouse and open-air-grown lettuce

Total phenol, flavonoid, proanthocyanidin and vitamin C levels and antioxidant activities of Mauritian vegetables

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