Phenolic Composition and Related Antioxidant Properties in Differently Colored Lettuces: A Study by Electron Paramagnetic Resonance (EPR) Kinetics (Articolo in rivista)

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  • Phenolic Composition and Related Antioxidant Properties in Differently Colored Lettuces: A Study by Electron Paramagnetic Resonance (EPR) Kinetics (Articolo in rivista) (literal)
Anno
  • 2014-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1021/jf503260v (literal)
Alternative label
  • Usue Pe?rez-Lo?pez, Calogero Pinzino, Mike Frank Quartacci, Annamaria Ranieri (2014)
    Phenolic Composition and Related Antioxidant Properties in Differently Colored Lettuces: A Study by Electron Paramagnetic Resonance (EPR) Kinetics
    in Journal of agricultural and food chemistry; American Chemical Society, Washington, DC (Stati Uniti d'America)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Usue Pe?rez-Lo?pez, Calogero Pinzino, Mike Frank Quartacci, Annamaria Ranieri (literal)
Pagina inizio
  • 12001 (literal)
Pagina fine
  • 12007 (literal)
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  • 62 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 7 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroFascicolo
  • 49 (literal)
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  • Departamento de Biolog?a? Vegetal y Ecolog?a? , Facultad de Ciencia y Tecnolog?a? , Universidad del Pa?s? Vasco, UPV/EHU, Apartado 644, E-48080 Bilbao, Spain §Istituto di Chimica dei Composti OrganoMetallici (ICCOM) - CNR, Area della Ricerca del CNR di Pisa, Via G. Moruzzi 1, I-56124 Pisa, Italy #Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali, Universita? di Pisa, Via del Borghetto 80, I-56124 Pisa, Italy (literal)
Titolo
  • Phenolic Composition and Related Antioxidant Properties in Differently Colored Lettuces: A Study by Electron Paramagnetic Resonance (EPR) Kinetics (literal)
Abstract
  • Differently colored lettuce (Lactuca sativa L.) cultivars (green, green/red, and red) were studied to correlate their phenolic composition with their antioxidant kinetic behavior. Electron paramagnetic resonance (EPR) was employed to monitor decay kinetics of 1,1-diphenyl-2-picrylhydrazyl (DPPHo), which allowed the identification of three differently paced antioxidants. The results showed that as long as lettuce had higher red pigmentation, the hydrophilic antioxidant capacity increased together with the contents in free and conjugated phenolic acids, free and conjugated flavonoids, and anthocyanins. EPR allowed the identification of slow-rate antioxidants in green and green/red cultivars, intermediate-rate antioxidants in green, green/red, and red cultivars, and fast-rate antioxidants in green/red and red cultivars. At present, the different kinetic behaviors cannot be attributed to a specific antioxidant, but it is suggested that the flavonoid quercetin accounted for the majority of the intermediate-rate antioxidants, whereas the anthocyanins accounted for the majority of the fast-rate antioxidants. (literal)
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