Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: vitamin C and anthocyanin content

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dc.bibliographicCitation.titleFood Chemistryen
dc.bibliographicCitation.volume359es_ES
dc.contributor.authorMedina Lozano, Inéses_ES
dc.contributor.authorBertolín Pardos, Juan Ramónes_ES
dc.contributor.authorDíaz Bermúdez, Auroraes_ES
dc.coverage.spatialCiencia vegetales_ES
dc.date.accessioned2022-05-12T09:36:46Z
dc.date.available2022-05-12T09:36:46Z
dc.date.issued2021es_ES
dc.description.abstractLettuce 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.en
dc.description.statusPublishedes_ES
dc.identifier.citationFood Chemistry, num. 359, (2021)
dc.identifier.urihttp://hdl.handle.net/10532/5886
dc.language.isoenes_ES
dc.relation.doi10.1016/j.foodchem.2021.129864es_ES
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S0308814621008700es_ES
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.subject.agrovocLactuca sativaes
dc.subject.agrovocEspecies silvestres afín a las plantas cultivadases
dc.subject.agrovocGermoplasmaes
dc.subject.agrovocValor nutritivoes
dc.titleNutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: vitamin C and anthocyanin contenten
dc.typeJournal Contribution*
dc.type.refereedRefereedes_ES
dc.type.specifiedArticlees_ES

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