Effects of pesticide treatments on the carotenoid pigments of lettuce

Rouchaud, Jean; Moons, Chantal; Meyer, Jean-Arcady

doi:10.1021/jf00126a008

Cited by 10 publications

(13 citation statements)

References 8 publications

(9 reference statements)

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“…In the Brazilian leafy vegetables a-cryptoxanthin was found instead of p-cryptoxanthin. a-Cryptoxanthin was previously detected in commercial Brazilian leafy vegetables (Ramos & Rodriguez-Amaya, 1987) and was also found in lettuce by Rouchaud et al (1984).…”

Section: Carotenoid Compositionmentioning

confidence: 83%

Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables

Mercadante

Rodriguez–Amaya

1990

Int J of Food Sci Tech

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The composition of carotenoids in five native Brazilian leafy vegetables was determined. The ranges of total carotenoid contents of Amaranthus viridis, Lepidium pseudodidymum, Xanthosoma spp., Sonchus oleraceus, and Portulaca oleracea were 347-468, 237-280, 225-361, 149-334 and 71-109 pg g-', with lutein and p-carotene predominating. The mean p-carotene contents (pg g-') and vitamin A values (retinol equivalents RE g-l) were 110 and 18.4,84.6 and 14.1,67.3 and 11.2,62.9 and 10.5,29.8 and 4.99, respectively. The leaves contained 5441% of lutein plus violaxanthin, 2434% of p-carotene, 10-14%0 of neoxanthin and traces of zeaxanthin and a-cryptoxanthin. The native leafy vegetables were richer sources of provitamin A than the cultivated leafy vegetables analysed previously, justifying their commercial production.

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Section: Carotenoid Compositionmentioning

confidence: 83%

Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables

Mercadante

Rodriguez–Amaya

1990

Int J of Food Sci Tech

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“…A further indication that both chlorophyll and antioxidant contents were affected by environmental factors was indicated by the significant AE (main effect QTL 9 environment interaction) detected on ORAC M 1.1 (Table 2) and ORAC G 2.1 (Table 3), as well as an AAE and environment interaction with epistatic loci identified between LG2 and LG8 for chlorophyll b (Table 3). Seasonal variation of carotenoid and lutein content has been reported in lettuce (Mou 2005;Rouchaud et al 1984).…”

Section: Discussionmentioning

confidence: 99%

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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“…Rouchaud et al [23] found that at a normal dose of N, P, K, and S fertilizers the -carotene level in lettuce was 1,666 μg/100 g fresh wt, whereas at a dose of N 40 times lower and lack of other fertilizers it decreased to 1,421 μg/100 g. They also reported that the total carotene content (cis and trans isomers) was higher in lettuce treated with herbicides but unaffected by the fungicide treatment [24,25]. The results suggest that the herbicide treatment increased photosynthetic activities in lettuce.…”

Section: Ii2 Environmental Influencementioning

confidence: 99%

Nutrient Content of Lettuce and its Improvement

Mou¹

2009

CNF

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Lettuce is a popular leafy vegetable and plays an important role in American diet and nutrition. Crisphead lettuce has much lower nutrient content than leaf and romaine types. As the synthesis or absorption of many nutrients is light dependent, the lower nutritional value of crisphead lettuce is due to the enclosure of its leaves in a head structure. In addition to varietal differences, nutritional quality of lettuce may be influenced by environmental factors such as light, temperature, growing season, cultural practices, fertilizer application, and storage conditions. The moisture content of the plant also affects nutrient concentration. Enhancing the nutritional levels of vegetables would improve the nutrient intake without requiring an increase in consumption. Genotypic variation in germplasm suggests that genetic improvement of nutritional value is feasible in lettuce. However, breeding efforts for nutrition are often hampered by the lack of analytical capabilities in most crop improvement programs. Biotechnology has the potential to markedly increase the nutritional value of lettuce. The commercialization of transgenic lettuce may largely depend on progress in transgene expression, public acceptance, economic and marketing challenges, intellectual property issues, and risk assessment.

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Effects of pesticide treatments on the carotenoid pigments of lettuce

Cited by 10 publications

References 8 publications

Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables

Carotenoid composition and vitamin A value of some native Brazilian green leafy vegetables

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

Nutrient Content of Lettuce and its Improvement

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