Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L.) varieties
Visualitza/Obre
Autor/a
Lafarga, Tomas
Villaró, Silvia
Rivera, Ana
Bobo, Gloria
Aguiló-Aguayo, Ingrid
Data de publicació
2019-09-14ISSN
0022-1155
Resum
Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce (Lactuca sativa L.), mainly iceberg lettuce, is the main vegetable used during the manufacture of fresh-cut salads. The current study evaluated the phenolic content and antioxidant activity of ten fresh and minimally processed lettuce varieties. The phenolic content of selected lettuce samples varied significantly among varieties. Although a higher phenolic content was observed in modern lettuce varieties, when compared to the traditional ones (except for the landrace Francès 219/855), the antioxidant capacity of modern and traditional lettuce varieties was similar. Minimal processing followed by storage for a 7-day period led to an increased phenolic content in varieties Rutilaï RZ, Abago RZ, Maravilla LS044, Francès 219/855, Negre borratger 386/935, and D’hivern LS008, supporting the hypothesis that wounding can induce the accumulation of phenolic compounds in lettuce leaves. For example, the total phenolic content of Francès 219/855 after processing and storage increased from 8.3 to 11.3 mg/100 g (p < 0.05). Accumulation of phenolic compounds after minimal processing was not observed in all the studied samples, suggesting that this effect could be matrix-dependant. The amount of bioaccessible polyphenols was higher after minimal processing and storage. Indeed, the amount of bioaccessible polyphenols after a simulated gastrointestinal digestion of fresh or minimally processed Pelikan lettuce was calculated as 32.6 or 43.3 mg/100 g respectively (p < 0.05), suggesting that the increased amount of polyphenols caused by processing and storage can also lead to a higher amount of bioaccessible phenolic compounds.
Tipus de document
Article
Versió del document
Versió acceptada
Llengua
English
Pàgines
30
Publicat per
Springer Verlag
Publicat a
Journal of Food Science and Technology
Citació
Lafarga, Tomás, Silvia Villaró, Ana Rivera, Gloria Bobo, and Ingrid Aguiló-Aguayo. 2019. "Bioaccessibility Of Polyphenols And Antioxidant Capacity Of Fresh Or Minimally Processed Modern Or Traditional Lettuce (Lactuca Sativa L.) Varieties". Journal Of Food Science And Technology 57 (2): 754-763. Springer Science and Business Media LLC. doi:10.1007/s13197-019-04108-7.
Número de l'acord de la subvenció
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/FJCI-2016-29541/ES/ /
MINECO/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RYC-2016-19949/ES/ /
Programa
Postcollita
Aquest element apareix en la col·lecció o col·leccions següent(s)
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