Journal
FOOD CHEMISTRY
Volume 359, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2021.129864
Keywords
Lettuce; Crop wild relatives; Vitamin C; Ascorbic acid; Dehydroascorbic acid; Anthocyanins; Germplasm; UPLC-UV
Funding
- National Institute for Agricultural and Food Research and Technology (INIA) [RTA2017-00093-00-00]
- Government of Aragon [LMP164_18]
- European Social Fund from the European Union [A1217R, A1417R]
- Spanish Ministry of Science, Innovation and Universities (MCIU)
- Spanish State Research Agency (AEI)
- Operational Programme FEDER Aragon 2014-2020
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Wild and traditional lettuce varieties have higher levels of total ascorbic acid (vitamin C) compared to commercial varieties, while commercial varieties have significantly higher levels of anthocyanins. Green lettuce has higher TAA content compared to red lettuce. Cyanidin 3-O-(6'-O-malonylglucoside) is the most abundant anthocyanin.
Lettuce is the most consumed leafy vegetable though the most popular varieties have a low nutritional value. Our objective was to accurately quantify vitamin C and anthocyanins in wild relatives, and commercial and traditional varieties. Wild species and traditional varieties contained more total ascorbic acid (TAA) than commercial varieties (21% and 8%, respectively). In contrast, commercial varieties had significantly higher content of anthocyanins than traditional varieties and wild species (6 and 8 times more, respectively). TAA was significantly higher in green than in red lettuces (18%). TAA was also significantly higher in the leaves of two wild species than in stems. Cyanidin 3-O-(6'-O-malonylglucoside) was the most abundant anthocyanin (97%), present in most samples. The rankings of accessions by vitamin C and anthocyanin contents can be useful for consumers worried about the impacts of food on their wellbeing and for breeders aiming to improve lettuce by biofortification with health-promoting compounds.
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