Bioaccessibility of polyphenols and antioxidant capacity of fresh or minimally processed modern or traditional lettuce (Lactuca sativa L. varieties
作者: Tomás LafargaSilvia VillaróAna RiveraGloria BoboIngrid Aguiló-Aguayo
刊名: Journal of Food Science and Technology, 2020, Vol.57 (2), pp.754-763
来源数据库: Springer Nature Journal
DOI: 10.1007/s13197-019-04108-7
关键词: LettuceAntioxidant activityMinimal processingBioaccessibilityPolyphenols
原始语种摘要: Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce ( L., mainly iceberg lettuce, is the main vegetable used during the manufacture of fresh-cut salads. The current study evaluated the phenolic content and antioxidant activity of ten fresh and minimally processed lettuce varieties. The phenolic content of selected lettuce samples varied significantly among varieties. Although a higher phenolic content was observed in modern lettuce varieties, when compared to the traditional ones (except for the landrace , the antioxidant capacity of modern and traditional lettuce varieties was similar. Minimal processing followed by storage for a 7-day period led to an increased phenolic content in varieties , , , , , and , supporting the...
全文获取路径: Springer Nature  (合作)
影响因子:1.123 (2012)

  • lettuce 莴苣
  • varieties 品种
  • sativa 漂白亚麻纤维卷
  • polyphenols 多酚
  • fresh 新鲜的
  • modern 现代的
  • traditional 传统
  • processed 经过加工的
  • phenolic 苯酚的
  • antioxidant 抗氧化剂