Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.)
Lamb’s lettuce (<i>Valerianella locusta</i> L. Laterr.) is a leafy green vegetable that is rich in various biological active compounds and is widely used in ready-to-eat salads. The cultivation conditions and growth stage could affect the secondary metabolism in plants and thereby modify...
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MDPI AG
2021-12-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/10/12/2733 |
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| author | Liubov Skrypnik Tatiana Styran Tamara Savina Nadezhda Golubkina |
| author_facet | Liubov Skrypnik Tatiana Styran Tamara Savina Nadezhda Golubkina |
| author_sort | Liubov Skrypnik |
| collection | DOAJ |
| description | Lamb’s lettuce (<i>Valerianella locusta</i> L. Laterr.) is a leafy green vegetable that is rich in various biological active compounds and is widely used in ready-to-eat salads. The cultivation conditions and growth stage could affect the secondary metabolism in plants and thereby modify their food value. In the present study, the effect of selenium (Se) application in various concentrations (5.0, 10.0, and 20.0 µM) on the contents of Se, phenolic compounds, vitamin C, carotenoids, chlorophylls, and antioxidant activity of hydrophilic and lipophilic extracts of lamb’s lettuce harvested at three growth stages (38, 52, and 66 days after sowing (DAS)) was studied. Se application significantly increased the Se concentration in the shoots (up to 124.4 μg g<sup>−1</sup> dry weight), as well as the contents of chlorogenic acid, total flavonoids, total phenolics, ascorbic acid, chlorophyll <i>b</i>, and the antioxidant activity of hydrophilic and lipophilic extracts. A higher content of phenolic compounds and higher antioxidant activity of hydrophilic extracts was observed at the first growth stage (38 DAS). On the contrary, higher contents of lipophilic compounds (chlorophyll <i>a</i>, chlorophyll <i>b</i>, lutein, β-carotene) and higher antioxidant activity of lipophilic extracts were found for shoots harvested at later stages (52 and 66 DAS). |
| first_indexed | 2024-03-10T03:16:36Z |
| format | Article |
| id | doaj.art-7cf87e6fb05f4dfb9e480037c7c25961 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-10T03:16:36Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-7cf87e6fb05f4dfb9e480037c7c259612023-11-23T10:12:23ZengMDPI AGPlants2223-77472021-12-011012273310.3390/plants10122733Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.)Liubov Skrypnik0Tatiana Styran1Tamara Savina2Nadezhda Golubkina3Institute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, RussiaInstitute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, RussiaInstitute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, RussiaAnalytical Laboratory Department, Federal Scientific Vegetable Center, 143072 Moscow, RussiaLamb’s lettuce (<i>Valerianella locusta</i> L. Laterr.) is a leafy green vegetable that is rich in various biological active compounds and is widely used in ready-to-eat salads. The cultivation conditions and growth stage could affect the secondary metabolism in plants and thereby modify their food value. In the present study, the effect of selenium (Se) application in various concentrations (5.0, 10.0, and 20.0 µM) on the contents of Se, phenolic compounds, vitamin C, carotenoids, chlorophylls, and antioxidant activity of hydrophilic and lipophilic extracts of lamb’s lettuce harvested at three growth stages (38, 52, and 66 days after sowing (DAS)) was studied. Se application significantly increased the Se concentration in the shoots (up to 124.4 μg g<sup>−1</sup> dry weight), as well as the contents of chlorogenic acid, total flavonoids, total phenolics, ascorbic acid, chlorophyll <i>b</i>, and the antioxidant activity of hydrophilic and lipophilic extracts. A higher content of phenolic compounds and higher antioxidant activity of hydrophilic extracts was observed at the first growth stage (38 DAS). On the contrary, higher contents of lipophilic compounds (chlorophyll <i>a</i>, chlorophyll <i>b</i>, lutein, β-carotene) and higher antioxidant activity of lipophilic extracts were found for shoots harvested at later stages (52 and 66 DAS).https://www.mdpi.com/2223-7747/10/12/2733biofortificationleafy green vegetablecorn saladfield saladphenolic compoundschlorogenic acid |
| spellingShingle | Liubov Skrypnik Tatiana Styran Tamara Savina Nadezhda Golubkina Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) Plants biofortification leafy green vegetable corn salad field salad phenolic compounds chlorogenic acid |
| title | Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) |
| title_full | Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) |
| title_fullStr | Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) |
| title_full_unstemmed | Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) |
| title_short | Effect of Selenium Application and Growth Stage at Harvest on Hydrophilic and Lipophilic Antioxidants in Lamb’s Lettuce (<i>Valerianella locusta</i> L. Laterr.) |
| title_sort | effect of selenium application and growth stage at harvest on hydrophilic and lipophilic antioxidants in lamb s lettuce i valerianella locusta i l laterr |
| topic | biofortification leafy green vegetable corn salad field salad phenolic compounds chlorogenic acid |
| url | https://www.mdpi.com/2223-7747/10/12/2733 |
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