Evaluation of nutritional quality in different varieties of green and purple leaf lettuces

Gil

Comp Rev Food Sci Food Safe

et al. 2021

Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds. This review aims to provide a comprehensive understanding of the composition of health‐promoting compounds in different types of lettuce, the potential health benefits of lettuce in reducing the risks of chronic diseases, and the effect of preharvest and postharvest practices on the biosynthesis and accumulation of health‐promoting compounds in lettuce.

Section: Bioactive Compounds In Lettucementioning

confidence: 99%

Section: Bioactive Compounds In Lettucementioning

confidence: 99%

Bioactive compounds in lettuce: Highlighting the benefits to human health and impacts of preharvest and postharvest practices

Gil

Comp Rev Food Sci Food Safe

et al. 2021

“…The higher radical-quenching activity of red-pigmented lettuce cultivars irrespective of type renders them more bioactive thus their systematic inclusion in the human diet could be an efficient tool to minimize the impact of oxidative stress-related diseases [25]. Similarly, Hao et al [44], reported the differences in nutritive quality (e.g., cellulose, protein, starch, sugar, and vitamin C contents) among 74 red/purple and green varieties of leaf lettuce using grey correlation analysis (a methodology of treating and analyzing qualitative data according to grey system procedure). The authors concluded that purple-leaf lettuce "P-S23" exhibited significantly higher grey comprehensive evaluation value (0.8) in comparison to the green counterparts (values < 0.5).…”

Section: Lettucementioning

confidence: 99%

Grown to Be Blue—Antioxidant Properties and Health Effects of Colored Vegetables. Part II: Leafy, Fruit, and Other Vegetables

et al. 2020

The current trend for substituting synthetic compounds with natural ones in the design and production of functional and healthy foods has increased the research interest about natural colorants. Although coloring agents from plant origin are already used in the food and beverage industry, the market and consumer demands for novel and diverse food products are increasing and new plant sources are explored. Fresh vegetables are considered a good source of such compounds, especially when considering the great color diversity that exists among the various species or even the cultivars within the same species. In the present review we aim to present the most common species of colored vegetables, focusing on leafy and fruit vegetables, as well as on vegetables where other plant parts are commercially used, with special attention to blue color. The compounds that are responsible for the uncommon colors will be also presented and their beneficial health effects and antioxidant properties will be unraveled.

IOP Conf. Ser.: Earth Environ. Sci.

“…The concentrations of sugar available for fermentation was highly affected by the different types of pretreatment as shown in table 3. The use of pretreatment was for defragmenting the cellulose and hemicellulose to a simpler sugar that can be used by the microorganism [22]. On the other hand the process of acid pretreatment is very important for increasing the efficiency of the ethanol production through slow breakdown of the cellulosic component into simpler sugar [23] the result show that the highest sugar concentration was found when the raw materials was pretreated with HCL followed by H2SO4, NaOH and the lowest was without pretreatment, respectively, as shown in Table 3.…”

Section: Resultsmentioning

confidence: 99%

Use of the newly isolated bacteria E. coli (SAY) in bioethanol production from organic wastes

Mustafa,

Mohammed

2024

This work was carried out to find a new and cheap material as source for alternative energy. In the present study a newly recorded bacterial sub-strain (E. coli SAY) was used for the bio-fermentation of latus leaves. The results show that the bacteria were able to fermenting the sugar presented in the latus leaves and produce ethanol. It was found that the pretreatment increases the amount of sugar available for fermentation and the best results were found with HCL pretreatment. The resulted ethanol concentrations were increased with distillation as well as with dehydration process.