Effect of leaf position on the distribution of phytochemicals and antioxidant capacity among green and red lettuce cultivars

  • S. Ozgen Department of Horticulture. University of Gaziosmanpasa. 60240 Tokat. Turkey
  • S. Sekerci Artova Higher Vocational School. University of Gaziosmanpasa. 60670 Artova-Tokat. Turkey
Keywords: anthocyanin, chlorophyll, FRAP, Lactuca sativa, phenolic, TEAC, vegetable

Abstract

In recent years, there has been an increasing interest in consumption of red fruits and vegetables due to its rich dietary sources of antioxidant, phenolics and anthocyanins. In this study, phytochemical and antioxidant properties of green and red lettuce cultivars were studied. Particularly, the effect of leaf position on these properties was compared. Eight conventionally grown cultivars of lettuce (Lactuca sativa L.), with four green (Fonseca, Freckles, Krizet and Filipus) and four red (Versai, Nation, Paradai and Cherokee) cultivars were studied. Their leaves were divided into three groups; outer, middle and inner part. Total antioxidant capacity (TAC) of each group of leaves was assessed by both trolox-equivalent antioxidant capacity (TEAC), and the ferric reducing antioxidant power (FRAP) assay. Leaf color, total soluble solids, total phenolics (TP), total anthocyanin (TACY), chlorophyll a and b were determined. The results demonstrated that outer leaves have the highest phytonutrient content and antioxidant properties. Outer leaves exhibited significantly higher TP and TAC than middle and inner leaves in both red and green color lettuce. The average TP content of red lettuce were 845, 297 and 195 μg gallic acid equivalent per gram fresh weight in the outer, middle and inner leaves, respectively. Also TAC of outer leaves was significantly higher than middle and inner leaves in both red and green color lettuce. The magnitude of difference between red and green cultivars was significant as determined by both TEAC and FRAP methods.

Downloads

Download data is not yet available.

References

Benzie I.F.F., Strain J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay. Ann Biochem 239, 70-76. http://dx.doi.org/10.1006/abio.1996.0292 PMid:8660627

Bunning M.L., Kendall P.A., Stone M.B., Stonaker F.H., Stushnoff C., 2010. Effects of seasonal variation on sensory properties and total phenolic content of 5 lettuce cultivars. J Food Sci 75, S156-S161. http://dx.doi.org/10.1111/j.1750-3841.2010.01533.x PMid:20492312

Cano A., Arnao M.B., 2005. Hydrophilicand lipophilic antioxidant activity in different leaves of three lettuce varieties. Int J Food Properties 8, 521-528. http://dx.doi.org/10.1080/10942910500269584

Celik H., Özgen M., Serçe S., Kaya C., 2008. Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit. Sci Hort 117, 345-348. http://dx.doi.org/10.1016/j.scienta.2008.05.005

Drews M., Schonhof I., Krumbein A., 1995. Gehalt und Verteilung von Inhaltsstoffen in Kopfsalat. Gartenbauwissenschaft 60, 287-293. [In German].

Ferreres F., Gil M.I., Castaner M., Tomasbarberan F.A., 1997. Phenolic metabolites in red pigmented lettuce (Lactuca sativa). Changes with minimal processing and cold storage. J Agr Food Chem 45, 4249-4254. http://dx.doi.org/10.1021/jf970399j

Ghosh D.K., 2005. Anthocyanins and anthocyanin-rich extracts in biology and medicine: biochemical, cellular and medicinal properties. Current Topics in Nutr Res 3, 113-124.

Hohl U., Neubert B., Pforte H., Schonhof I., Böhm H., 2001. Flavonoid concentrations in the inner leaves of head lettuce gynotypes. Eur Food Res Tech 213, 205-211. http://dx.doi.org/10.1007/s002170100361

Hou D.X., 2003. Potential mechanisms of cancer chemoprevention by anthocyanins. Curr Mol Med 3, 149-159. http://dx.doi.org/10.2174/1566524033361555 PMid:12630561

Kleinhenz M.D., French D.G., Gazula A., Scheerens J.C., 2003. Variety, shading, and growth stage effects on pigment concentrations in lettuce grown under contrasting temperature regimens. HortTech 13, 677-683.

Li Q., Kubota C., 2009. Effects of supplemental light quality on growth and phytochemicals of baby leaf lettuce. Envir Exp Bot 67, 59-64. LILA M.A., 2004. Anthocyanins and human health: an in vitro investigative approach. J. Biomed Biotech 5, 306-313.

Liu X., Shane A., Bunning M., Parry J., Zhou K., Stushnoff C., Stoniker F., Yu L., Kendall P., 2007. Total phenolic content and DPPH radical scavenging activity of lettuce (Lactuca sativa L.) grown in Colorado. Swiss Soc Food Sci Tech 40, 552-557.

Llorach R., Martínez-Sánchez A., Tomasbarberan F.A., Gil M.I., Ferreres F., 2008. Characterization of polyphenols and antioxidant properties of five lettuce varieties and escarole. Food Chem 108, 1028-1038. http://dx.doi.org/10.1016/j.foodchem.2007.11.032

Mulabagal V., Ngouajio M., Nair A., Zhang Y., Gottumukkala A.L., Nair M.G., 2010. In vitro evaluation of red and green lettuce (Lactuca sativa) for functional food properties. Food Chem 118, 300-306. http://dx.doi.org/10.1016/j.foodchem.2009.04.119

Nicolle C., Cardinault N., Gueux E., Jaffrelo L., Rock E., Mazur A., 2004. Health effect of vegetable-based diet: Lettuce consumption improves cholesterol metabolism and antioxidant status in the rat. Clin Nutr 23, 605-614. http://dx.doi.org/10.1016/j.clnu.2003.10.009 PMid:15297097

Özgen M., Reese R.N., Tulio A.Z., Miller A.R., Scheerens J.C., 2006. Modified 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) method to measure antioxidant capacity of selected small fruits and comparison to ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH) methods. J Agr Food Chem 54, 1151-1157. http://dx.doi.org/10.1021/jf051960d PMid:16478230

Özgen M., Serce S., Kaya C., 2009. Phytochemical and antioxidant properties of anthocyanin-rich Morus nigra and M. rubra fruits. Sci Hort 119, 275-279. http://dx.doi.org/10.1016/j.scienta.2008.08.007

Prior R.L., 2003. Absorption and metabolism of anthocyanins:potential health effects. In: Phytochemicals: mechanisms of action. CRC Press, Inc, Boca Raton, Fla, USA. http://dx.doi.org/10.1201/9780203506332.ch1

SAS, 2006. SAS Online Doc, Version 8. SAS Inst., Cary, NC, USA.

Serce S., Özgen M., Torun A.A., Ercis¸ Li S., 2010. Chemical composition, antioxidant activities and total phenolic content of Arbutus andrachne L. (Fam. Ericaceae) (the Greek strawberry tree) fruits from Turkey. J Food Comp Anal 23, 619-623. http://dx.doi.org/10.1016/j.jfca.2009.12.007

Singleton V.L., Rossi J.L., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult 16, 144-158.

Stintzing F.C., Carle R., Frei B., Wrolstad R.E., 2002. Color and antioxidant properties of cyanidin-based anthocyanin pigments. J Agr Food Chem 50, 6172-618. http://dx.doi.org/10.1021/jf0204811 PMid:12358498

Tsormpatsidis E., Henbest R.G.C., Davis F., Battery N.H., Hadley P., Wagstaffe A., 2008. UV irradiance as a major influence on growth, development and secondary products of commercial importance in Lollo Rosso lettuce 'Revolution' grown under polyethylene films. Environ Exp Botany 63, 232-239. http://dx.doi.org/10.1016/j.envexpbot.2007.12.002

Zhao X., Carey E.E., Young J.E., Wang W., Iwamoto T., 2007. Influence of organic fertilization, high tunnel environment, and postharvest storage on phenolic compounds in lettuce. HortScience 42, 71-76.

How to Cite
Ozgen, S., & Sekerci, S. (1). Effect of leaf position on the distribution of phytochemicals and antioxidant capacity among green and red lettuce cultivars. Spanish Journal of Agricultural Research, 9(3), 801-809. https://doi.org/10.5424/sjar/20110903-472-10
Section
Plant physiology