Polyphenols in greenhouse and open-air-grown lettuce |
| |
| Affiliation: | 1. Dipartimento di Scienze Farmaceutiche, Degli Studi Di Firenze, Via Gino Capponi, 9, Florence, Italy;2. Istituto sulla Propagazione delle Specie Legnose, CNR, Firenze, Italy;3. Dipartimento di Scienza del Suolo e Nutrizione della Pianta, Firenze, Italy;1. Department of Plant Production, NEIKER-Tecnalia, Basque Institute of Agricultural Research and Development, Parque Científico y Tecnológico de Bizkaia P. 812, E-48160 Derio, Spain;2. Department of Food Science and Technology, CEBAS-CSIC, P.O. Box 164, E-30100 Espinardo, Spain;1. Institute of Agricultural Biology and Agrobiotechnology, CNR, UOS Pisa, Pisa, Italy;2. Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy;3. Interdepartmental Research Center “Nutraceuticals and Food for Health,” University of Pisa, Pisa, Italy;1. Ministry of Food, Agriculture and Livestock, Ankara, Turkey;2. Food Engineering Department, Hacettepe University, Beytepe, Ankara, Turkey;3. University of Copenhagen, Faculty of Life Sciences, Department of Food Science, Food Chemistry, Rolighedsvej 30, 1958 Frederiksberg C, Denmark;1. Université d’Avignon et des Pays du Vaucluse, INRA, UMR408, GREEN Extraction Team, F-84000 Avignon, France;2. Dipartimento di Scienza e Tecnologia del Farmaco, Università di Torino, Via P. Giuria 9, 10125 Torino, Italy;1. Beijing Key Laboratory of New Technology in Agricultural Application, National Demonstration Center for Experimental Plant Production Education, Beijing University of Agriculture, Beijing 102206, China;2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;3. Department of Food Quality and Safety, College of Food Science and Engineering, Jilin University, Changchun, Jilin Province 130062, China |
| |
| Abstract: | Lactuca sativa L. plants (cv. Audran) developed in greenhouse or in open air, were analysed for their polyphenol compounds (caffeic acid derivatives, quercetin and kaempferol glycosides) to verify whether these two different growing environments affected both the qualitative and quantitative phenol patterns. The lettuce extracts from greenhouse and open-air samples were compared and directly analysed by HPLC/DAD, HPLC/MS and HPTLC. All open-air samples had higher flavonol contents than the greenhouse ones. The applied rapid and sensitive HPTLC method could be routinely employed to determine the leaf flavonol content of a large number of lettuce samples. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
