Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce

Souza, Alex Sandra Nascimento de; Schmidt, Helena de Oliveira; Pagno, Carlos Henrique; Rodrigues, Eliseu; Silva, Magnólia Aparecida Silva da; Rios, Alessandro de Oliveira

doi:10.1016/j.foodres.2022.111110

Cited by 22 publications

(23 citation statements)

References 48 publications

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“…In plants, in addition to acting as a defense against microorganisms and insects, they also contribute to some characteristics, such as color, flavor, and texture (Souza et al, 2022). Additionally, they can act as antioxidants, where their intermediate radicals prevent the oxidation of substances in foods, especially lipids, which can result in the formation of tumors, neurogenerative diseases, diabetes, and proteins that affect enzyme activity, receptors, and membrane transport .Most phenolics occur in nature as bonded forms combined with sugars, organic acids, and esters, although some phenolics occur as aglycones (Parida et al;.…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…From the structure, several combinations occur, mainly with hydroxyls and methoxyls, which correspond to flavonoids and are classified into: flavones, chalcones, flavonols, flavanones, flavanols, anthocyanidins, and isoflavones, according to Table 1 (Moon et al, 2006). Flavonoids are of great interest to researchers because they promote the destruction or inactivation of free radicals through two main mechanisms of action: chain breaking, where a hydrogen atom is donated to the free radical, or by removing initiators from species that react to oxygen (ROS) (Souza et al, 2022). In chain breaking, the active hydrogen atom of the antioxidant is more easily abstracted by free radicals than the allylic hydrogens of unsaturated molecules, forming inert species, which are unable to initiate or propagate oxidative reactions (Shrama et al, 2019).…”

Section: Phenolic Compoundsmentioning

confidence: 99%

“…Fruits, vegetals, and cereals have been described as steady sources of chemical compounds, such as vitamins, phenolic compounds, and minerals, with outstanding antioxidant action. These compounds, that can be called as natural antioxidants, have antioxidant properties, which can be composed of several molecules such as phenolic, tocopherols, carotenoids, ascorbic and dehydroascorbic acid, glutathione, and enzymes such as glutathione peroxidase, superoxide dismutase and catalase (Silva et al, 2020;Souza et al, 2022). These compounds can delay and prevent the oxidation of substances from chemical transformations.…”

Section: Introductionmentioning

confidence: 99%

“…These compounds can delay and prevent the oxidation of substances from chemical transformations. Natural antioxidants are vitamins C and E, carotenoids, and phenolic compounds, especially flavonoids (Souza et al, 2022). Yu et al (2022) related to a wide range of natural resources has been used and increased as a source of nutrients essential to human metabolism in recent years.…”

Section: Introductionmentioning

confidence: 99%

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The role of phenolic compounds in metabolism and their antioxidant potential

Silva

Herminio

Motta

et al. 2022

RSD

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The intake of fruits and vegetables rich in nutrients with bioactive properties is associated with the prevention of a range of chronic diseases such as cardiovascular diseases, diabetes, and cancer that originate from physiological disorders, which can be promoted by the accumulation of free radicals in the body. Several chemical compounds with bioactive functions are found in fruits and vegetables. Among these, phenolic compounds stand out for having high antioxidant capacity. These compounds originate from the secondary metabolism of plants, being essential for their growth and reproduction. In addition, they can be more expressed by plants under stress conditions, such as infections by microorganisms, lesions, severe climate changes, nutritional deficiency, among others. The highest concentrations of these phenols are found in fruit and vegetable skins, due to their potential use in protecting against UV rays, pathogens and predators. The search for new sources of natural and/or synthesized antioxidants has been growing due to the wide biological activity observed for these compounds, such as the inhibition of lipid oxidation and its action against the inactivation of free radicals. These compounds can be synthesized via the shikimate/phenylpropanoid pathway. It is believed that after consumption they are partially degraded in the small intestine, about 5 to 10%, and the rest in the large intestine. Here we review how the plant synthesizes phenolic compounds and their health effects, demonstrating the significant dietary activity of these compounds in metabolic processes.

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Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Phenolic Compoundsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The role of phenolic compounds in metabolism and their antioxidant potential

Silva

Herminio

Motta

et al. 2022

RSD

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“…Lettuce (Lactuca sativa L.) is a plant from the Asteraceae family. This vegetable has an important place in the human diet since it is a very rich source of fiber, iron, folate, vitamins (C, B 1 , B 2 , pro-vitamin A), minerals and other healthbeneficial bioactive molecules, accompanied by good sensory characteristics, low calories, sodium, and fat content (de Souza et al, 2022). As a result, it is not surprising that lettuce is widely planted worldwide, which makes it a vegetable of a high economic value (Collado-Gonzalez et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

Comparison of quality parameters of non-pelleted and newly developed pelleted lettuce seed

Ćurčić¹,

Ćirić²,

Glogovac³

et al. 2022

Ratar i povrt

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Lettuce is one of the most common types of leafy vegetables in human diet that is grown worldwide. Narrow and very small seeds make its sowing very difficult, requiring a lot of time and labour. Also, plants produced by manual sowing are often characterized by uneven germination. Those problems could be prevented by sowing pelleted seeds which require the development of adequate pelleting technology. Absence of quality lettuce seeds in the Serbian market results in large amounts of imported pelleted seeds every year. The aim of this study was to develop a domestic pelleting procedure and examine its effects on seeds quality parameters, in order to provide seeds to local farmers at a more affordable price compared to imported commercial pelleted seeds. Pelleted and non-pelleted seeds of the Panukia F1 hybrid were compared in several quality characteristics (1000 seed weight, germination energy, germination percentage, seedling length) in laboratory and greenhouse conditions. There was no loss in seed quality with the pelleting process, although the seed weight increased 12-19 times. Pelleted lettuce seeds had very high germination energy and seed germination (97-98%). In greenhouse conditions, non-pelleted seeds sprouted unevenly in relation to pelleted seeds. These results confirm the advantages of sowing pelleted seeds in terms of uniform germination and development of lettuce plants, primarily due to the precision of mechanical sowing. By offering domestic pelleting lettuce seeds to the growers, the production process would be significantly improved and accelerated with the reduction of manual labour, and therefore the overall production cost.

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