Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce
Souza, Alex Sandra Nascimento de | Schmidt, Helena de Oliveira | Pagno, Carlos | Rodrigues, Eliseu | Silva, Magnolia Aparecida Silva da | Flôres, Simone Hickmann | Rios, Alessandro de Oliveira
This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-β-carotene (45–48%), followed by lutein (13–20%) and zeaxanthin (11–15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.
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