Chlorophyll a and b were extracted by grinding the leaf discs (0.02 g) with 1.5 mL acetone and hexane 4:6 (v/v) as described by Mampholo et al. Among the green lettuce varieties, Hardy, Smile, Multigreen 3 and Multigreen 1 showed higher total chlorophyll content (Table 1). Reddish green loose leaf lettuce head with crinkled leafs. Copyright © 2000-2020 Dreamstime. However, the phytochemical content and composition can vary among different varieties and it is important to choose certain type of varieties that are rich in phytochemicals. Batavia salad, https://www.alamy.com/pattern-from-fresh-lettuce-leaveson-a-wooden-dark-table-batavia-salad-image367222578.html, lettuce or romano salad, salad leaves lettuce bush, green crop petals, vitamins Roman salad, Batavia menu concept. Available from the UK most of the year, 'Love Beets' vac packed in recycled plastic; these simply boiled beets are very handy for salads, The raspberry ripple of root veg! Seeds of 16 leafy lettuce varieties (Lollo Rossa [Feska], Green Oak [Palmir, Nasir, Hardy, Smile, Monary], Red Oak [Multired 4, Cantarix, Lunix] Green curly [Multigreen 3, Atlantis, Vera Green Frilly, Multigreen 1]; Red Curly [Lenon, Soltero] and Batavia [Veneza Roxa]) were sown in 200 cavity polystyrene trays. Afterwards, the sample mixture was centrifuged for 10 min at 4C (9,558 g). Colorful lettuce types have increased in recent years and darker lettuce types (romaine, green leaf and red leaf) were reported to be better sources for vitamin A, niacin, riboflavin, thiamine, Ca, Fe, K, Mn, Se and β‐carotene (Bunning et al. Overall, ascorbic acid content was higher in Red Oak lettuce varieties, Cantarix and Multired 4 (Table 2). Batavia lettuce growing in field. https://www.alamy.com/stock-photo-lettuce-leaf-under-light-microscope-detail-of-a-batavia-leaf-with-136061838.html, https://www.alamy.com/fresh-lettuce-leaveson-macro-batavia-salad-authentic-still-life-with-salad-image366415867.html, Outdoor cultivation of crisphead lettuce, vegetable-growing area Grosses Moos, Seeland region, Switzerland, https://www.alamy.com/stock-photo-outdoor-cultivation-of-crisphead-lettuce-vegetable-growing-area-grosses-29976105.html. 2006). Horticulture, Environment, and Biotechnology. Onions are the foundation of the majority of food prepared on our planet! To reduce the risk of bacterial growth, refrigerate the lettuce within two hours. A plant of purslane bordering lettuce (Batavia 'Rouge Grenobloise'), harvesting green beans and potatoes (Suzanne 's garden, Mayenne, Fr). Three different antioxidant assays (DPPH, ABTS.+, FRAP) were carried out to determine the antioxidant activity of the different lettuce varieties due to the complexity of the phytochemicals. Eighty percent of the original variance in the data set of quality and bioactive compound (PC1 62.93% and PC2 16.66%) was explained by the first two principal components. bio. Among all the varieties studied, Atlantis (Green Curly) showed significantly reduced total phenolic content (0.39 mg GAE/100 g, FW). Lettuce plants were harvested after 30 days of transplanting. However, among the green lettuce varieties (Green Oak and Green Curly) ascorbic acid content varied from 9.52 to 26.50 mg/100 g, FW. Moreover, ascorbic acid content positively and strongly correlated (r = 0.85, P < 0.05) with the color value a* (red). DPPH and ABTS.+ assays were carried out to measure the free radical‐scavenging activity of the lettuce extract while, FRAP assays are generally used to estimate the antioxidant capacities. One cup of shredded red leaf lettuce has 4 calories and 1 gram of total carbohydrates. 1999) (109 µL) and the homogenate (9 µL) obtained by extracting the fresh leaf samples (0.05 g) using acetone/water (1:1 v/v) in a 96‐well microplate (Mampholo et al. Treatment means were separated using Fisher's protected t‐test least significant difference (LSD) at the 5% level of significance. Intake of magnesium can prevent the incidence of Alzheimer's disease, cardiovascular disease, cerebrovascular stroke, type 2 diabetes, mellitus hypertension, and migraine headaches (Volpe 2013). The LIVESTRONG Foundation and LIVESTRONG.COM do not endorse Since lettuce is very low in calories (10 kcal [60 kJ]/100 g, FW), it is often prescribed for weight loss programs (Niederwieser 2001). Green leaves of fresh lettuce and sliced bread on a white background. Variety-specific responses of lettuce grown in a gravel-film technique closed hydroponic system to N supply on yield, morphology, phytochemicals, mineral content and safety. The Leaf area (cm2) was measured using a leaf area meter (LI‐3100 area meter, USA). Also French or summer crisp. 1. The two PCs explained 80% of the x‐variables selecting 21 parameters, including the color values; L* (r = −0.93), a*(r = 0.89), b*(r = 0.92), c (r = −0.98), fresh leaf mass (r = −0.88) total phenols (r = −0.98), ascorbic acid (r = 0.87), isohamnetin (r = −0.93), quercetin (r = −0.92), kaempferol (r = −0.90), epicatechin (r = 0.88), mycertin (r = −0.84), anthocyanin (r = −0.88), antioxidant activity DPPH (r = −0.59), ABTS.+ (r = −0.62), FRAP (r = −0.78) were mainly accounted for with PC1, while h° (r = −0.50), chlorophyll a (r = −0.77), chlorophyll b (r = 0.65) and total chlorophyll (r = −0.81) and β‐carotene (r = −0.62) were mainly accounted for with PC2 as shown in Fig. The full text of this article hosted at iucr.org is unavailable due to technical difficulties. β‐Carotene was estimated by extracting 0.01 g fresh sample in 1.5 mL acetone‐hexane mixture (4:6 v/v). Anthocyanin content was very low in green lettuce varieties and ranged from 0.260 to 0.192 g/100 g, FW cyanidin‐3‐glucoside. ABTS.+ [2,2‐azinobis (3‐ethylbenzothiazoline‐6‐sulfonic acid)] radical cation assay was carried out according to Kraujalyté et al. Influence of light modification on postharvest butter lettuce quality: differences between external and internal leavesŠviesos modifikacijos įtaka gūžinių salotų kokybei: išorinių ir vidinių lapų skirtumai. The “antioxidant power” was determined using FRAP assay. There are bright green and red-brown varieties. For the DPPH. Its crunchy nutty flavored leaves grow upright to form a loose leaf head. Green curly variety (Vera Green Frilly) and Green Oak varieties (Hardy and Smile) showed higher N content in the leaves (Table 5). Other proteins made from vitamin K inhibit the build-up of minerals in your blood vessels, which may help prevent hardening of the arteries, according to a review published in the January 2013 issue of "Trends in Molecular Science." The objective of this study was to select lettuce varieties grown in a closed hydroponic system based on their morphological parameters, phytochemical and mineral content for mixed fresh cut salads or as whole product. Therefore, it is important to profile the phytochemical composition in different lettuce varieties to improve the antioxidant and nutrient intake in the diet. Red Curly variety (Soltero) and Red Oak variety (Multired 4) were significantly lower in leaf area (527–724 cm2) as shown in Table 1. Batavia lettuce belongs to the lettuce family and is originally from France. . … Antioxidant scavenging activities were expressed in mg of GAE/g, FW (Tinyane et al. The Effect of Phosphorus and Root Zone Temperature on Anthocyanin of Red Romaine Lettuce. Therefore, it is evident from this investigation that the selection of specific genotypes that are rich in bioactive compounds is important to improve the antioxidant and nutrient intake in the diet. 2013). Lactuca sativa. The green varieties showed higher L* and C* than the red lettuce varieties as shown in Table 1. Seedlings were transplanted 28 days after seeding to 6 cm deep gravel. Actually, Batavia lettuce is a very authentic type of lettuce and the precursor of the well-known Iceberg lettuce. Nice light green & crinkly Asian variety of cabbage known as Napa. Healthy head of celery, mine and the kids fave for simple raw eating and healthy fibre. White and pink striped variety of beetroot with a more delicate taste (limied availability), Medium/large sized head of everyones favourite brassica - Broccoli, Soft summer squash known as Zucchini. Please check your email for instructions on resetting your password. The color, size, texture and taste are important parameters for successful marketing of lettuce and these factors determine the market price and the consumer preference. 2009).Chromatograms were recorded at 320, 360 and t 520 nm. Copy space, https://www.alamy.com/green-batavia-lettuce-salad-on-white-wooden-background-copy-space-image208322774.html, https://www.alamy.com/close-up-bunch-of-fresh-green-batavia-lettuce-salad-crinkled-leaves-bio-crop-food-farm-garden-vegetable-organic-vegan-and-vegetarian-nutrition-image340114339.html. Close up bunch of fresh, green batavia lettuce salad. The calibration was done using standard L‐ascorbic acid (Sigma‐Aldrich, Johannesburg, South Africa) and the results were reported as mg/100 g, FW. The absorbance was measured at 646 and 662 nm using a multiplate reader (Biochrom Anthos Zenyth 200 Microplate Reader, Cambridge, UK) from an aliquot of the resulting supernatant to determine the Chl a, and Chl b contents, respectively. Crinkled leaves bio crop food, farm garden vegetable. Batavia lettuce isolated over a black background. An aliquot of the digest solution was used for Inductively Coupled Plasma Optical Emission Spectrometry (ICP‐OES) for determination of N, P, K, Ca, Mg, Zn and Fe concentration (Liberty Series II Model, Varian, Analytical West, Inc., CA, USA). However, significantly lower ascorbic acid content was obtained in Smile (Green Oak) (Table 2).
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