Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7583750 | Food Chemistry | 2019 | 38 Pages |
Abstract
Enhancement of the diffuse solar radiation to which lettuce plants were exposed clearly affected the vitamin C content and the quantitative and qualitative patterns of phenolic compounds and free amino acids (AA) in the leaves. Although the enhanced level of diffuse light was detrimental to the contents of vitamin C and total phenolic compounds, lowering them by 10-46% and 8-11%, respectively, the content of di-caffeoyltartaric acid increased from 0.26â¯Â±â¯0.19 to 0.52â¯Â±â¯0.10â¯Î¼molâ¯100â¯gâ1â¯f.w. for plants harvested in summer. The effect of diffuse light on AA depended on the total amount of global radiation incident on the plants. Considering the lowest amount of global radiation, the enhanced diffuse light increased the AA content from 766â¯Â±â¯89 to 849â¯Â±â¯90â¯Î¼molâ¯100â¯gâ1â¯f.w. By contrast, under the highest level of global radiation, diffuse light decreased the amount of AA from 990â¯Â±â¯16 to 830â¯Â±â¯76â¯Î¼molâ¯100â¯gâ1â¯f.w.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Patrick Riga, Leyre Benedicto, Ángel Gil-Izquierdo, Jacinta Collado-González, Federico Ferreres, Sonia Medina,