The effects of different night-time temperatures and cultivation durations on the polyphenolic contents of lettuce: Application of principal component analysis

Jeong S. W., Kim G., Lee W. S., Kim Y., Kang N. J., Jin J. S., ...Daha Fazla

JOURNAL OF ADVANCED RESEARCH, cilt.6, sa.3, ss.493-499, 2015 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 6 Sayı: 3
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1016/j.jare.2015.01.004
  • Dergi Adı: JOURNAL OF ADVANCED RESEARCH
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.493-499
  • Anahtar Kelimeler: Lactuca sativa L., Night growth temperature, Principal component analysis, Polyphenols, Compositions, PHENYLALANINE AMMONIA-LYASE, ANTIOXIDANT CAPACITY, PHENOLIC CONTENT, FRUIT PEEL, STRESS, EXPRESSION, GROWTH, GENE, VARIETIES, WATER
  • Atatürk Üniversitesi Adresli: Hayır

Özet

The present study was conducted to characterize the polyphenolic contents of lettuce leaves grown under different night-time temperatures (4, 12, and 20 degrees C) and cultivation durations (5, 15, and 20 days) using high performance liquid chromatography-tandem mass spectrometry (LC/MS/MS). The assay method was validated based on specificity, linearity, accuracy, precision, and the performance limit. The total polyphenolic contents were highest (2462.6 mg/kg) after transplantation at a night temperature of 20 degrees C on day 20 and lowest (1132.7 mg/kg) at the same temperature on day 5. Quantification and principal component analysis showed that the relative contents of quercetin and kaempferol were markedly higher during the early stage of cultivation (day 5) than those of day 15 and 20, and that night-time temperatures of 12 and 20 degrees C on day 20 were favorable for producing polyphenol-rich lettuce containing caffeic acid. In conclusion, a synergistic effect between high night-time temperatures (12 and 20 degrees C) and cultivation duration (20 days) produced lettuce rich in polyphenols compared to that at low temperature (4 degrees C). (C) 2015 Production and hosting by Elsevier B.V. on behalf of Cairo University.