The bioactive profile of lettuce produced in a closed soilless system as configured by combinatorial effects of genotype and macrocation supply composition

El‐Nakhel, Christophe; Petropoulos, Spyridon Α.; Pannico, Antonio; Kyriacou, Marios C.; Giordano, Maria; Colla, Giuseppe; Troise, Antonio Dario; Vitaglione, Paola; Pascale, Stefania De; Rouphael, Youssef

doi:10.1016/j.foodchem.2019.125713

Cited by 38 publications

(47 citation statements)

References 35 publications

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“…In addition, leaf pigmentation significantly correlates to the constitution and concentration of phenolic compounds belonging mainly in the subgroups of phenolic acids, flavonoids, and anthocyanins [14]. Chicoric, caffeic, and chlorogenic acids and their derivatives are the most abundant phenolic acids present in lettuce, whereas the most outstanding flavonoids include anthocyanins, quercetin, kaempferol, and flavone luteolin [35,[45][46][47]. Several authors reported a higher total phenolic content in red butterhead, red leaf and red romaine lettuces compared to their green counterparts [16,35,[48][49][50][51].…”

Section: Lettucementioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

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Section: Lettucementioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

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“…All data were subjected to two-way analysis of variance, and mean values were separated according to Duncan test with p < 0.05. Principal component analysis (PCA) was performed on the whole morphological and physiological data set, and the eigen values, total variance of the first three principal components (PCs) as well as the loading scores and plots were determined [58][59][60]. A heat map summarizing the agronomical, physiological, and qualitative responses of lettuce to plant biostimulant applications and N fertilization levels was also generated using the https://biit.cs.ut.ee/clustvis/ online program package with Euclidean distance as the similarity measure and hierarchical clustering with complete linkage [6].…”

Section: Data Elaboration Statistical Analysis Principal Component mentioning

confidence: 99%

Appraisal of Combined Applications of Trichoderma virens and a Biopolymer-Based Biostimulant on Lettuce Agronomical, Physiological, and Qualitative Properties under Variable N Regimes

et al. 2020

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The current research elucidated the agronomical, physiological, qualitative characteristics and mineral composition of lettuce (Lactuca sativa L. var. longifolia) after treatments with a beneficial fungus Trichoderma virens (TG41) alone or in combination with a vegetal biopolymer-based biostimulant (VBP; ‘Quik-link’). The experiment consisted of lettuce plants grown in three N conditions: sub-optimal (0N kg ha−1), optimal (70N kg ha−1), and supra-optimal (140N kg ha−1) N levels. Lettuce grown under 0N fertilization showed a significant increase in fresh yield when inoculated with TG41 alone (45%) and a greater increase with TG41 + VBP biostimulant (67%). At 48 days after transplanting, both the TG41 alone or TG41+VBP biostimulant induced higher values of CO2 assimilation in comparison to the control. The mineral concentrations in leaf tissues were greater by 10% for K and 12% for Mg with the TG41+VBP treatments compared to the untreated lettuce. The lettuce plants receiving either TG41 alone or TG41+VBP biostimulants had a significantly lower nitrate content than any of the untreated controls. In non-fertilized conditions, plants treated with TG41+VBP biostimulants produced lettuce of higher premium quality as indicated by the higher antioxidant activity, total ascorbic acid (+61%–91%), total phenols (+14%) and lower nitrate content when compared to the untreated lettuce.

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“…Principal component analysis (PCA) is used to reduce multivariate data complexity as a method of identifying patterns and expressing data in ways that highlight similarities and differences, and further identify groups of samples according to their maturation stage [31,32]. The first four principal components (PCs) were associated with Eigen values higher than 1 and explained 97.2% of the cumulative variance, with PC1 accounting for 43.8%, PC2 for 22.9%, PC3 for 19.4% and finally PC4 for 11.1%.…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

et al. 2020

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Cardoon is a multi-purpose crop with several industrial applications, while the heads (capitula) are edible and commonly used in various dishes of the Mediterranean diet. Several reports in the literature study the chemical composition of the various plants parts (leaves, flower stalks, bracts, seeds) aiming to industrial applications of crop bio-waste, whereas for the heads, most of the studies are limited to the chemical composition and bioactive properties at the edible stage. In the present study, cardoon heads were collected at six different maturation stages and their chemical composition was evaluated in order to determine the effect of harvesting stage and examine the potential of alternative uses in the food and nutraceutical industries. Lipidic fraction and the content in fatty acids, tocopherols, organic acids, and free sugars were determined. Lipidic content decreases with the maturation process, while 22 fatty acids were detected in total, with palmitic, oleic, and linoleic acids being those with the highest abundance depending on harvesting time. In particular, immature heads have a higher abundance in saturated fatty acids (SFA), whereas the samples of mature heads were the richest in monounsaturated fatty acids (MUFA). The α-tocopherol was the only isoform detected being present in higher amounts in sample Car B (619 µg/100 g dw). Oxalic, quinic, malic, citric and fumaric acids were the detected organic acids, and the higher content was observed in sample Car E (15.7 g/100 g dw). The detected sugars were fructose, glucose, sucrose, trehalose and raffinose, while the highest content (7.4 g/100 g dw) was recorded in sample Car C. In conclusion, the maturation stage of cardoon heads influences their chemical composition and harvesting time could be a useful means to increase the quality and the added value of the final product by introducing this material in the food and nutraceutical industries.

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The bioactive profile of lettuce produced in a closed soilless system as configured by combinatorial effects of genotype and macrocation supply composition

Cited by 38 publications

References 35 publications

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

Appraisal of Combined Applications of Trichoderma virens and a Biopolymer-Based Biostimulant on Lettuce Agronomical, Physiological, and Qualitative Properties under Variable N Regimes

Chemical Composition of Cynara Cardunculus L. var. altilis Heads: The Impact of Harvesting Time

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