151466 20251017144617.0 doi 10.1016/j.foodchem.2021.129864 sideral 126148 ART-2021-126148 eng Medina-Lozano I. Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content 2021 Access copy available to the general public Unrestricted Lettuce 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. info:eu-repo/grantAgreement/ES/DGA-FEDER/A12-17R info:eu-repo/grantAgreement/ES/DGA-FEDER/A14-17R-GRUPO SAGAS info:eu-repo/grantAgreement/ES/DGA/LMP164-18 info:eu-repo/grantAgreement/ES/INIA/RTA2017-00093-00-00 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 9.231 2021 CHEMISTRY, APPLIED 6 / 72 = 0.083 2021 Q1 T1 NUTRITION & DIETETICS 6 / 90 = 0.067 2021 Q1 T1 FOOD SCIENCE & TECHNOLOGY 8 / 144 = 0.056 2021 Q1 T1 1.489 2021 Food Science 2021 Q1 Analytical Chemistry 2021 Q1 13.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Bertolín J.R. (orcid)0000-0001-6673-489X Díaz Bermúdez A. Universidad de Zaragoza (orcid)0000-0001-7297-1699 5011 705 Universidad de Zaragoza Dpto. CC.Agrar.y Medio Natural Área Producción Vegetal 359 (2021), 129864 [11 pp.] Food chem. Food Chemistry 0308-8146 1763134 http://zaguan.unizar.es/record/151466/files/texto_completo.pdf Versión publicada 2487184 http://zaguan.unizar.es/record/151466/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:151466 articulos driver 2025-10-17-14:20:13 ARTICLE