Nutritional quality of ten leafy vegetables harvested at two light intensities

Food Chemistry
Emma ColonnaStefania De Pascale

Abstract

The nutritional composition of ten leafy vegetables (chicory, green lettuce, lamb's lettuce, mizuna, red chard, red lettuce, rocket, spinach, Swiss chard, and tatsoi) and quality traits of the selected leafy vegetables in relation to the light intensity (low and high Photosynthetically Active Radiation; PAR) at time of harvest were determined. Irrespective of the light intensity at time of harvest, the highest leaf dry matter (DM), proteins, nitrate, P, K and Ca contents were observed in rocket followed by mizuna. The highest lipophilic antioxidant activity (LAA) was recorded in red lettuce and rocket, whereas ascorbic acid (AA) and total phenolic (TP) contents of red lettuce were higher compared to the other leafy vegetables. When leafy vegetables were harvested at low as opposed to high PAR, the leaf content was higher in DM, protein, K, Ca and Mg, hydrophilic antioxidant activity (HAA), and LAA by 12.5%, 10.0%, 12.6%, 23.7%, 14.1%, 11.9%, and 18.5%, respectively. The highest values in TP for chicory, green lettuce, lamb's lettuce, mizuna, red chard, and red lettuce, were observed under high PAR.

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Citations

Jul 28, 2016·Food Chemistry·Massimiliano D'ImperioPietro Santamaria
Oct 30, 2016·Journal of Agricultural and Food Chemistry·Youssef RouphaelLuigi Lucini
Jan 10, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Youssef RouphaelMaria Isabella Sifola
Jul 28, 2019·Journal of the Science of Food and Agriculture·Akvilė ViršilėGiedrė Samuolienė
Dec 5, 2019·Scientific Reports·Umakanta Sarker, Shinya Oba
Mar 18, 2020·Environmental Science and Pollution Research International·Moddassir AhmedNasir Ahmad Saeed
Jan 12, 2021·Frontiers in Plant Science·Dorthe H LarsenLeo F M Marcelis
Oct 5, 2020·Ecotoxicology and Environmental Safety·Reindert DevlamynckErik Meers
Feb 24, 2021·Analytical Methods : Advancing Methods and Applications·Romina CanalesMaría Fernanda Silva
Apr 22, 2021·Journal of Agricultural and Food Chemistry·Jim Junhui HuangWeibiao Zhou
Nov 26, 2020·Food Research International·Alicia Sánchez-FaureOscar Martínez-Alvarez

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