000151466 001__ 151466
000151466 005__ 20250310131043.0
000151466 0247_ $$2doi$$a10.1016/j.foodchem.2021.129864
000151466 0248_ $$2sideral$$a126148
000151466 037__ $$aART-2021-126148
000151466 041__ $$aeng
000151466 100__ $$aMedina-Lozano I.
000151466 245__ $$aNutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content
000151466 260__ $$c2021
000151466 5060_ $$aAccess copy available to the general public$$fUnrestricted
000151466 5203_ $$aLettuce is the most consumed leafy vegetable though the most popular varieties have a low nutritional value. Our objective was to accurately quantify vitamin C and anthocyanins in wild relatives, and commercial and traditional varieties. Wild species and traditional varieties contained more total ascorbic acid (TAA) than commercial varieties (21% and 8%, respectively). In contrast, commercial varieties had significantly higher content of anthocyanins than traditional varieties and wild species (6 and 8 times more, respectively). TAA was significantly higher in green than in red lettuces (18%). TAA was also significantly higher in the leaves of two wild species than in stems. Cyanidin 3-O-(6'-O-malonylglucoside) was the most abundant anthocyanin (97%), present in most samples. The rankings of accessions by vitamin C and anthocyanin contents can be useful for consumers worried about the impacts of food on their wellbeing and for breeders aiming to improve lettuce by biofortification with health-promoting compounds.
000151466 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A12-17R$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A14-17R-GRUPO SAGAS$$9info:eu-repo/grantAgreement/ES/DGA/LMP164-18$$9info:eu-repo/grantAgreement/ES/INIA/RTA2017-00093-00-00
000151466 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000151466 590__ $$a9.231$$b2021
000151466 591__ $$aCHEMISTRY, APPLIED$$b6 / 72 = 0.083$$c2021$$dQ1$$eT1
000151466 591__ $$aNUTRITION & DIETETICS$$b6 / 90 = 0.067$$c2021$$dQ1$$eT1
000151466 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b8 / 144 = 0.056$$c2021$$dQ1$$eT1
000151466 592__ $$a1.489$$b2021
000151466 593__ $$aFood Science$$c2021$$dQ1
000151466 593__ $$aAnalytical Chemistry$$c2021$$dQ1
000151466 594__ $$a13.1$$b2021
000151466 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000151466 700__ $$0(orcid)0000-0001-6673-489X$$aBertolín J.R.
000151466 700__ $$0(orcid)0000-0001-7297-1699$$aDíaz Bermúdez A.$$uUniversidad de Zaragoza
000151466 7102_ $$15011$$2705$$aUniversidad de Zaragoza$$bDpto. CC.Agrar.y Medio Natural$$cÁrea Producción Vegetal
000151466 773__ $$g359 (2021), 129864 [11 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000151466 8564_ $$s1763134$$uhttps://zaguan.unizar.es/record/151466/files/texto_completo.pdf$$yVersión publicada
000151466 8564_ $$s2487184$$uhttps://zaguan.unizar.es/record/151466/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000151466 909CO $$ooai:zaguan.unizar.es:151466$$particulos$$pdriver
000151466 951__ $$a2025-03-10-12:56:15
000151466 980__ $$aARTICLE