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Bioactive compounds, antioxidant activity and growth behavior in lettuce cultivars grown under field and greenhouse conditions
1 , 2 , 1, 3 , * 4, 5
1  EEA La Consulta, CRMza-SJ, INTA
2  IBAM, CONICET, Facultad de Ciencias Agrarias, UNCuyo
4  EEA La Consulta, CRMza-SJ, Instituto Nacional de Tecnología Agropecuaria (INTA). Ex ruta 40 km 96, La Consulta, 5567 Mendoza, Argentina
5  Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (uncuyo). Padre J. Contreras 1300, 5500 Mendoza, Argentina (registering DOI)

Lettuce (Lactuca sativa L.) is one of the most important leafy greens worldwide. Nutritional value of its edible leaf depends on different factors including lettuce’s type and growing conditions. The aim of this study was to investigate bioactive compounds accumulation, antioxidant activity and growth behavior of twenty-two lettuce genotypes, cultivated under field and greenhouse conditions. Total phenolic compound, chlorophylls, carotenoids, anthocyanin contents, and antioxidant activities were analyzed by spectrophotometric methods. The data were examined with ANOVA and further explored by principal component analysis. Significant differences between bioactive compounds, antioxidant activity and growth behavior were found among cultivars and morphological types, for both growth conditions. Carotenoid and chlorophylls content was higher in greenhouse conditions for all genotypes. In field production, butterhead and iceberg lettuces showed lowers content of these bioactive compounds. The red-pigmented Falbala cultivar from field production showed the highest level of polyphenols and anthocyanin. Meanwhile, in greenhouse condition, the oak leaf cultivar Grenadine displayed the highest concentration of these phenolic compounds. The iceberg type lettuces showed the lowers percentages of antioxidant activity in both environments. The results point out the impact of growth conditions and the high variability in lettuce bioactive compounds accumulation and antioxidant activity.

Keywords: Lactuca sativa L.; production systems; phytochemical compunds; biological properties
Comments on this paper
Cecilie Bay Wirenfeldt
Measurement of color
Dear Volpe and other authors.
I can't seem to find your email adresses, as your profiles are private.

I wonder how did you measure color on the lettuce? I know you used the Minolta. I'm thinking how did you deal with a very not uniform food product, the lettuce is usually white and green, how would you measure the color of that?

Best regards,
C. W. Nielsen