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Variability of phenolic content and antioxidant activity of two lettuce varieties under Fe deficiency
Author(s) -
Msilini Najoua,
Oueslati Samia,
Amdouni Thouraya,
Chebbi Mohamed,
Ksouri Riadh,
Lachaâl Mokhtar,
Ouerghi Zeineb
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6008
Subject(s) - antioxidant , food science , polyphenol , dpph , catalase , chemistry , peroxidase , malondialdehyde , horticulture , carotenoid , botany , biology , enzyme , biochemistry
BACKGROUND Fe deficiency affects food growth and quality in calcareous soils. In this study, the effect of Fe deficiency on growth parameters, phenolic content and antioxidant capacities of two lettuce shoots varieties (Romaine and Vista) were investigated.RESULTS Fresh matter production, pigment (chlorophyll and carotenoid) and Fe 2+ content were significantly reduced by Fe deficiency in both varieties. However, restriction of these parameters was particularly pronounced in Romaine variety as compared to Vista. Moreover, Fe deficiency caused decreases in the activity of antioxidant enzymes such as catalase and guaiacol peroxidase, whereas ascorbate peroxidase and malondialdehyde concentrations were not significantly affected. On the other hand, Fe deficiency in Vista variety induced an increase in polyphenol and flavonoid content as compared to Romaine variety. In addition, total antioxidant capacity and antiradical test against DPPH radical decreased in leaves of Romaine variety after 15 days of treatment.CONCLUSION These results suggest that the higher polyphenol content in Vista variety supports the involvement of these components in the stability of antioxidant capacities and then in its protection against oxidative damage generated by Fe deficiency in lettuce plants. © 2012 Society of Chemical Industry