title: Effect of abiotic elicitation on main health-promoting compounds, antioxidant activity and commercial quality of butter lettuce (Lactuca sativa L.).
abstract: The study presents changes in the phytochemical levels, antiradical activity and quality of lettuce caused by different chemical elicitors: arachidonic acid (AA), jasmonic acid (JA), and abscisic acid (ABA). The application of 1 μM and 100 μM JA induced an increase in the concentration of phenolic compounds, including flavonoids and phenolic acids. Flavonoid levels were also increased after treatment with 100 μM AA and ABA. Some of the elicitor concentrations used also caused an increase in the levels of other phytochemicals, such as chlorophyll a (1 μM and 100 μM AA, 50 μM ABA); chlorophyll b (100 μM AA); carotenoids (100 μM AA, 1 μM JA and 100 μM ABA) and vitamin C (100 μM AA, 100 μM JA). The highest antiradical activity was noted after treatment with 100 μM AA, 100 μM JA. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging ability was positively and significantly correlated with flavonoid, chlorophyll and carotenoid levels. These results may suggest that the antiradical activity of lettuce was determined not only by phenolics, but also by other bioactive compounds. Elicitation did not change the sensory quality of lettuce. Therefore, treatment with elicitors could be a useful tool for improving the health-promoting qualities of lettuce without the loss of sensory quality.
authors.affiliation: Department of Biochemistry and Food Chemistry, University of Life Sciences, Ul. Skromna 8, 20-704 Lublin, Poland. Electronic address: urszula.zlotek@up.lublin.pl.
authors.forename: Urszula
authors.initials: U
authors.lastname: Złotek
authors.forename: Michał
authors.initials: M
authors.lastname: Świeca
authors.forename: Anna
authors.initials: A
authors.lastname: Jakubczyk
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002338:Carotenoids / Q000032:analysis; D002734:Chlorophyll / Q000032:analysis; D058870:Food, Organic / Q000032:analysis*; D006801:Humans; D062385:Hydroxybenzoates / Q000032:analysis; D018545:Lactuca / Q000737:chemistry* / Q000191:economics; D013649:Taste
chemical_list: D000975:Antioxidants; D062385:Hydroxybenzoates; D002734:Chlorophyll; D002338:Carotenoids; C017616:phenolic acid
keywords: Elicitation; Health-promoting compounds; Lettuce; Quality of lettuce