Metabolic Profiling and Chemical-Based Antioxidant Assays of Green and Red Lettuce (<i>Lactuca sativa</i>)

Park, Chang Ha; Yeo, Hyeon Ji; Baskar, Thanislas Bastin; Kim, Jae Kwang; Park, Sang Un

doi:10.1177/1934578x1801300313

Cited by 16 publications

(20 citation statements)

References 35 publications

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“…The elevated antioxidant activity of F5 and F9 may be due to the increase of banana and onion peels as well as lettuce and whey protein in the formulation especially that these ingredients have potent antioxidant activities as confirmed by Park et al (2018) and Mohamed et al (2019). Values are mean of three replicates ± SD, number in the same column followed by the same letter is not significantly different at 0.05 level; ND: Not detected Color is one of the most important quality features of vegetable and fruit products, where it is the first thing consumers see (Sudha et al, 2015).…”

Section: Physiochemical Characteristics Of Different Soup Mixturesmentioning

confidence: 82%

Preparation of High Nutritional Quality Soup for the Elderly

Rizk¹,

Riyad²

2020

SCUJ

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Healthy diet for elderly not only provided them with their needs from all nutrients but also helped preventing and treating age-related disorders. So, the present study was to evaluate physical, chemical and sensory characteristics of nine formulated functional soup mixtures for elderly. This study was designed to prepare some soups contained some of vegetables and fruit which cooked in one of three liquids (water, chicken broth and whey). Nine soup mixtures of vegetables and fruits were prepared. Proximate composition, vitamins, minerals, physical characteristics and antioxidant activity were determined, sensory properties were evaluated, as well as caloric values and RDA (Recommended Dietary Allowances) were calculated. The soup colors varied between red to orange yellow or yellow. The results of the sensory evaluation showed that all the different soup mixtures were acceptable with values ranging from 8.38 to 9.50 for overall acceptability. The results indicated that one serving of soup mixtures which contained oat, spinach, broccoli and bananas covered the RDA of protein, crude fiber, fat, carbohydrates and caloric values for elderly male and female by about 14.3-18.5%, 29.3-44.3%, 10-12.5%, 29.6-30.6% and 9.4-10.7 kcal/cup of soup, respectively. While, vitamins A, C, B 6 and B 12 were covered by about 448%, 39%, 29% and 750%, respectively for male and 576%, 47%, 33% and 750%, respectively for female. In conclusion the formulated soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from nutrients.

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Section: Physiochemical Characteristics Of Different Soup Mixturesmentioning

confidence: 82%

Preparation of High Nutritional Quality Soup for the Elderly

Rizk¹,

Riyad²

2020

SCUJ

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“…The findings are consistent with a previous study reporting that in radish ( Raphanus sativus ), the red variety showed higher antioxidant activity than white radish [ 58 ]. Moreover, in lettuce ( Lactuca sativa ), red varieties also contain higher amounts of total phenolics, flavonoids, anthocyanins, and carotenoids, and thus also showed higher antioxidant activities than green lettuce [ 59 ].…”

Section: Resultsmentioning

confidence: 99%

“…The pH differential method, consisting of KCl buffer (0.025 M, pH 1.0) and CH 3 COONa buffer (0.4 M, pH 4.5), was used to measure the total anthocyanin content in the prepared crude extract of each sample [ 59 ]. Aliquots of 1 mL of the extract were mixed with 4 mL of each of the buffers, and incubated at 28 °C for 15 min for equilibration.…”

Section: Methodsmentioning

confidence: 99%

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Analysis of Metabolites in White Flowers of Magnolia Denudata Desr. and Violet Flowers of Magnolia Liliiflora Desr.

Park

Lee

et al. 2018

Molecules

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A total of seven phenolics and 44 metabolites was profiled in white flowers of Magnolia denudata and violet flowers of Magnolia liliiflora using high-performance liquid chromatography (HPLC), electrospray ionization-mass spectrometry (ESI-MS), and gas chromatography time-of-flight mass spectrometry (GC-TOFMS). Seven phenylpropanoid compounds were identified in white flowers by liquid chromatography mass spectrometry (LC-MS). An HPLC analysis showed that phenylpropanoid accumulation in violet flowers was 1.48 times higher than that in white flowers. Furthermore, superoxide dismutase (SOD)-like activity and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity were determined to investigate the antioxidant properties of secondary metabolites in different flowers. Violet flowers showed higher SOD-like and DPPH activity than white flowers. In addition, anti-inflammatory activity measured using a nitric oxide assay was higher in violet flowers than in white flowers. Our results provide valuable information on the relationship between primary and secondary metabolites, and synergistic antioxidant and anti-inflammatory properties derived from phenolic compounds in different colored flowers.

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“…Total anthocyanin contents were evaluated using the pH differential method [39]. A 1 mL aliquot of the extract was mixed with 4 mL of each of two buffers (CH 3 COONa buffer [0.4 M, pH 4.5] and KCl buffer [0.025 M, pH 1.0]), followed by incubation at 28 • C for 15 min.…”

Section: Determination Of Total Anthocyanin Contentsmentioning

confidence: 99%

Effects of Light-Emitting Diodes on the Accumulation of Phenolic Compounds and Glucosinolates in Brassica juncea Sprouts

Park

Yeo

et al. 2020

Horticulturae

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Recent improvements in light-emitting diode (LED) technology afford an excellent opportunity to investigate the relationship between different light sources and plant metabolites. Accordingly, the goal of the present study was to determine the effect of different LED (white, blue, and red) treatments on the contents of glucosinolates (glucoiberin, gluconapin, sinigrin, gluconasturtiin, 4-methoxyglucobrassicin, 4-hydroxyglucobrassicin, glucobrassicin, and neoglucobrassicin) and phenolic compounds (4-hydroxybenzonate, catechin, chlorogenic acid, caffeate, gallate, sinapate, and quercetin) in Brassica juncea sprouts. The sprouts were grown in a growth chamber at 25 °C under irradiation with white, blue, or red LED with a flux rate of 90 μmol·m−2·s−1 and a long-day photoperiod (16 h light/8 h dark cycle). Marked differences in desulfoglucosinolate contents were observed in response to treatment with different LEDs and different treatment durations. In addition, the highest total desulfoglucosinolate content was observed in response to white LED light treatment, followed by treatment with red LED light, and then blue LED light. Among the individual desulfoglucosinolates identified in the sprouts, sinigrin exhibited the highest content, which was observed after three weeks of white LED light treatment. The highest total phenolic contents were recorded after one week of white and blue LED light treatment, whereas blue LED irradiation increased the production of most of the phenolic compounds identified, including 4-hydroxybenzonate, gallate, sinapate, caffeate, quercetin, and chlorogenic acid. The production of phenolics decreased gradually with increasing duration of LED light treatment, whereas anthocyanin accumulation showed a progressive increase during the treatment. These findings indicate that white LED light is appropriate for glucosinolate accumulation, whereas blue LED light is effective in increasing the production of phenolic compounds in B. juncea sprouts.

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Metabolic Profiling and Chemical-Based Antioxidant Assays of Green and Red Lettuce (Lactuca sativa)

Cited by 16 publications

References 35 publications

Preparation of High Nutritional Quality Soup for the Elderly

Preparation of High Nutritional Quality Soup for the Elderly

Analysis of Metabolites in White Flowers of Magnolia Denudata Desr. and Violet Flowers of Magnolia Liliiflora Desr.

Effects of Light-Emitting Diodes on the Accumulation of Phenolic Compounds and Glucosinolates in Brassica juncea Sprouts

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