Nutritional Value of Crisphead ‘Iceberg’ and Romaine Lettuces (Lactuca sativa L.)

Kim, Moo Jung; Moon, Youyoun; Kopsell, Dean A.; Park, Suejin; Tou, Janet C.; Waterland, Nicole L.

doi:10.5539/jas.v8n11p1

Cited by 29 publications

(37 citation statements)

References 10 publications

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“…In the current study, total phenolic concentration was significantly higher in red leaf 'Scarlet' than green leaf with purple veins 'RR' and green leaf 'DBC' kale, but there was no significant difference between 'DBC' and 'RR' (Table 2). Studies have reported higher total phenolic content in red compared to green cultivars of lettuce (Lactuca sativa L.) (Liu et al, 2007;Llorach, Martínez-Sánchez, Tomás-Barberán, Gil, & Ferreres, 2008;Kim et al, 2016). Regardless of leaf color, total phenolics in all three kale cultivars were higher in BL2 and adult stages (128.3-250.5 mg GAE/100 g FW) than early stages (MG1, MG2 and BL1, 54.6-170.1.0 mg GAE/100 g FW) ( Table 2).…”

Section: Total Phenolics and Anthocyaninsmentioning

confidence: 91%

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Waterland¹,

Moon²,

Tou³

et al. 2019

JAS

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Microgreens and red colored plants have been suggested to contain higher level of health promoting phytochemicals. Kale (Brassica oleracea L. and other species) is regarded as a ‘superfood’ due to its antioxidant properties. In our study, three kale cultivars (B. oleracea L. ‘Dwarf Blue Curled’ and ‘Scarlet’, and B. napus ‘Red Russian’) differing in leaf pigmentation were harvested at five different leaf developmental stages and the concentrations of bioactive antioxidants compounds were evaluated. Carotenoids were measured by high performance liquid chromatography, and spectrometry analyses were used for total phenolics and anthocyanin measurements. Red leaf kale (‘Scarlet’) was generally higher in total carotenoids, phenolics, and anthocyanins than green leaf kales (‘Dwarf Blue Curled’ and ‘Red Russian’). As kale matured, water content decreased and dry mass increased. On a dry weight basis, total carotenoids were more abundant in microgreens and young seedlings with 4 to 6 true leaves (baby greens) than adult stage. In contrast, on a fresh weight basis, baby greens or adult kales generally contained more carotenoids and total phenolic compounds than microgreens, more likely due to the lower dry mass and phytochemical accumulation at microgreen stages. Although some microgreens vegetables may contain more health promoting phytochemicals, based on our study, higher phytochemicals were detected in young seedlings or mature leaves of kale.

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Section: Total Phenolics and Anthocyaninsmentioning

confidence: 91%

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Waterland¹,

Moon²,

Tou³

et al. 2019

JAS

Self Cite

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“…Lettuce contains a variety of minerals and beneficial to human health, such as Fe, Zn, Ca, P, Mg, Mn, K, etc. Lettuce has been eaten by more and more people as a healthy food in recent years in China [1][2] . Lettuce can be divided into six types, namely crisphead lettuce, butterhead lettuce, romaine or cos lettuce, leaf or cutting lettuce, steam or stalk lettuce and latin lettuce, according to the shape, size, texture, head formation and stem type of lettuce leaves [3] .…”

Section: Introductionmentioning

confidence: 99%

Variation of Soil Bacterial Communities during Lettuce Continuous Cropping

Yang

Gao

Zhong³

et al. 2019

E3S Web Conf.

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The variation of bacterial community in lettuce continuous cropping was determined by high throughput sequencing. During the continuous planting of lettuce, the richness and diversity of bacterial communities in the soil increased, and the ACE index and Chao index increased by 40.21 % and 36.91 %, respectively. The proportion of Actinobacteria, Chloroflexi, Firmicutes and Nitrospirae in the soil increased, while the abundance of Acidobacteria, Bacteroidetes, Gemmatimonadetes, Planctomycetes and Proteobacteria gradually declined. And the abundance in the soil accounting for 1 % of the dominant bacterial genera increased to 11, among them, Anaerolinea, Bacillus, Nitrosomonas, and Xanthomonas etc became the dominant bacterium genus in the soil after lettuce continuous cropping. After the lettuce had been planted 8 times, the yield decreased by 21.20 % compared to the first harvest. Lettuce continuous cropping had an effect on bacterial community and lettuce yield to some extent.

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“…Kim et al . () reported that crisphead or iceberg lettuce has the lowest nutritional value whereas butterhead and romaine lettuce were the highest in terms of their nutritional value among the lettuce types in the United States.…”

Section: Introductionmentioning

confidence: 99%

Colonisation of lettuce by Listeria Monocytogenes

Kyere

Palmer

Wargent

et al. 2018

Int J of Food Sci Tech

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Foodborne illnesses involving ready-to-eat vegetables are increasing. Lettuce is the third most consumed fresh vegetable in the United States with worth approximately $1.9 billion, making it the most valuable leafy crop. Previous reviews have described the survival of pathogenic bacteria such as E. coli O157:H7 and Salmonella on different ready-to-eat vegetables, but the colonisation of lettuce by Listeria has received limited attention. Listeria monocytogenes has high mortality compared to other foodborne pathogens such as Salmonella. This review summarises recent studies on the mechanisms of attachment and colonisation of Listeria on lettuce leaves. We discuss various factors that affect colonisation of lettuce by Listeria in terms of the number of bacteria that can be recovered after inoculation, the effect of washing, different radiation treatments and cultivation systems on the recovery of Listeria. We propose strategies that can be used to minimise the colonisation of lettuce by Listeria to enhance food safety. Colonisation of lettuce by L. monocytogenes E. O. Kyere et al. 15 Colonisation of lettuce by L. monocytogenes E. O. Kyere et al. Colonisation of lettuce by L. monocytogenes E. O. Kyere et al.

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Nutritional Value of Crisphead ‘Iceberg’ and Romaine Lettuces (Lactuca sativa L.)

Cited by 29 publications

References 10 publications

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Differences in Leaf Color and Stage of Development at Harvest Influenced Phytochemical Content in Three Cultivars of Kale (Brassica oleracea L. and B. napus)

Variation of Soil Bacterial Communities during Lettuce Continuous Cropping

Colonisation of lettuce by Listeria Monocytogenes

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