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http://dx.doi.org/10.9799/ksfan.2019.32.6.717

Study on Phenolic Compounds in Lettuce Samples Cultivated from Korea Using UPLC-DAD-QToF/MS  

Kim, Heon-Woong (Dept. of Agro-Food Resources, NAS, RDA)
Lee, Seon-Hye (Dept. of Agro-Food Resources, NAS, RDA)
Asamenew, Gelila (Dept. of Agro-Food Resources, NAS, RDA)
Lee, Min-Ki (Dept. of Agro-Food Resources, NAS, RDA)
Lee, Suji (Dept. of Agro-Food Resources, NAS, RDA)
Park, Jin Ju (Dept. of Agro-Food Resources, NAS, RDA)
Choi, Youngmin (Dept. of Agro-Food Resources, NAS, RDA)
Lee, Sang Hoon (Dept. of Agro-Food Resources, NAS, RDA)
Publication Information
The Korean Journal of Food And Nutrition / v.32, no.6, 2019 , pp. 717-729 More about this Journal
Abstract
The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]+), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]+), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]+), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]+) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]+) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).
Keywords
lettuce; phenolic compound; anthocyanin; UPLC-DAD-QToF/MS;
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