Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure

Autores
Lemos, Aldana Ayelén; Soto Vargas, Verónica Carolina; Wuilloud, Rodolfo Germán; Gonzalez, Roxana Elizabeth
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lettuce (Lactuca sativa L.) is one of the most consumed vegetables worldwide and is considered a good source of healthpromoting compounds. The objective of this work was to apply a multivariate design of experiments through a screening stage followed by optimization of factors that afect the extraction of phytochemicals present in lettuce. A response surface methodology was employed and, specifcally, a central composite design model, for the optimization of the methods. The optimal conditions for the extraction of chlorophyll a, b, and total carotenoids were as follows: 4.8 mL of acetone:water (80:20 v/v) and 10 mg of sample with ultrasound-assisted extraction for 5 min. On the other hand, for anthocyanin and phenolic compounds, the optimal conditions were as follows: 5 mL of acetone:acidifed water (80:20 v/v) and 20 mg of sample for 5 min with ultrasound-assisted extraction. The experimental model was followed by spectrophotometry methodology for a comprehensive characterization. Optimal conditions were applied for the simultaneous extraction and determination of the above-mentioned compounds in diferent lettuce cultivars. Both extraction methods successfully extract diferent phytochemicals by reducing the volume of solvent, sample mass, and extraction time compared to previously reported methods. The results obtained showed a signifcant variability in the content of phytochemicals; therefore, it could be estimated that the diferent cultivars of lettuce evaluated will exhibit diferent benefcial health efects.
EEA Mendoza
Fil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina
Fil: Lemos, Aldana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias (FCA). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina
Fil: Wuilloud, Rodolfo Germán. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN); Argentina
Fuente
Food Analytical Methods 17 (12) : 1281–1291. (August 2024)
Materia
Compuestos Bioactivos
Lechugas
Lactuca sativa
Fitoquímicos
Diseño Experimental
Bioactive Compounds
Lettuces
Phytochemicals
Experimental Design
Lactuca sativa L.
Quantification
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/20392
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oai_identifier_str oai:localhost:20.500.12123/20392
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repository_id_str l
network_name_str INTA Digital (INTA)
spelling Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedureLemos, Aldana AyelénSoto Vargas, Verónica CarolinaWuilloud, Rodolfo GermánGonzalez, Roxana ElizabethCompuestos BioactivosLechugasLactuca sativaFitoquímicosDiseño ExperimentalBioactive CompoundsLettucesPhytochemicalsExperimental DesignLactuca sativa L.QuantificationLettuce (Lactuca sativa L.) is one of the most consumed vegetables worldwide and is considered a good source of healthpromoting compounds. The objective of this work was to apply a multivariate design of experiments through a screening stage followed by optimization of factors that afect the extraction of phytochemicals present in lettuce. A response surface methodology was employed and, specifcally, a central composite design model, for the optimization of the methods. The optimal conditions for the extraction of chlorophyll a, b, and total carotenoids were as follows: 4.8 mL of acetone:water (80:20 v/v) and 10 mg of sample with ultrasound-assisted extraction for 5 min. On the other hand, for anthocyanin and phenolic compounds, the optimal conditions were as follows: 5 mL of acetone:acidifed water (80:20 v/v) and 20 mg of sample for 5 min with ultrasound-assisted extraction. The experimental model was followed by spectrophotometry methodology for a comprehensive characterization. Optimal conditions were applied for the simultaneous extraction and determination of the above-mentioned compounds in diferent lettuce cultivars. Both extraction methods successfully extract diferent phytochemicals by reducing the volume of solvent, sample mass, and extraction time compared to previously reported methods. The results obtained showed a signifcant variability in the content of phytochemicals; therefore, it could be estimated that the diferent cultivars of lettuce evaluated will exhibit diferent benefcial health efects.EEA MendozaFil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); ArgentinaFil: Lemos, Aldana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); ArgentinaFil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); ArgentinaFil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias (FCA). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); ArgentinaFil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); ArgentinaFil: Wuilloud, Rodolfo Germán. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); ArgentinaFil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); ArgentinaFil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: González, Roxana Elizabeth. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN); ArgentinaSpringer2024-11-29T12:39:27Z2024-11-29T12:39:27Z2024-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/20392https://link.springer.com/article/10.1007/s12161-024-02656-z1936-97511936-976X (online)https://doi.org/10.1007/s12161-024-02656-zFood Analytical Methods 17 (12) : 1281–1291. (August 2024)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor.info:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-10-16T09:32:02Zoai:localhost:20.500.12123/20392instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-10-16 09:32:02.652INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
title Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
spellingShingle Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
Lemos, Aldana Ayelén
Compuestos Bioactivos
Lechugas
Lactuca sativa
Fitoquímicos
Diseño Experimental
Bioactive Compounds
Lettuces
Phytochemicals
Experimental Design
Lactuca sativa L.
Quantification
title_short Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
title_full Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
title_fullStr Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
title_full_unstemmed Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
title_sort Screening of bioactive compounds in lettuce: multivariate optimization of an ultrasound‑assisted solid–liquid extraction procedure
dc.creator.none.fl_str_mv Lemos, Aldana Ayelén
Soto Vargas, Verónica Carolina
Wuilloud, Rodolfo Germán
Gonzalez, Roxana Elizabeth
author Lemos, Aldana Ayelén
author_facet Lemos, Aldana Ayelén
Soto Vargas, Verónica Carolina
Wuilloud, Rodolfo Germán
Gonzalez, Roxana Elizabeth
author_role author
author2 Soto Vargas, Verónica Carolina
Wuilloud, Rodolfo Germán
Gonzalez, Roxana Elizabeth
author2_role author
author
author
dc.subject.none.fl_str_mv Compuestos Bioactivos
Lechugas
Lactuca sativa
Fitoquímicos
Diseño Experimental
Bioactive Compounds
Lettuces
Phytochemicals
Experimental Design
Lactuca sativa L.
Quantification
topic Compuestos Bioactivos
Lechugas
Lactuca sativa
Fitoquímicos
Diseño Experimental
Bioactive Compounds
Lettuces
Phytochemicals
Experimental Design
Lactuca sativa L.
Quantification
dc.description.none.fl_txt_mv Lettuce (Lactuca sativa L.) is one of the most consumed vegetables worldwide and is considered a good source of healthpromoting compounds. The objective of this work was to apply a multivariate design of experiments through a screening stage followed by optimization of factors that afect the extraction of phytochemicals present in lettuce. A response surface methodology was employed and, specifcally, a central composite design model, for the optimization of the methods. The optimal conditions for the extraction of chlorophyll a, b, and total carotenoids were as follows: 4.8 mL of acetone:water (80:20 v/v) and 10 mg of sample with ultrasound-assisted extraction for 5 min. On the other hand, for anthocyanin and phenolic compounds, the optimal conditions were as follows: 5 mL of acetone:acidifed water (80:20 v/v) and 20 mg of sample for 5 min with ultrasound-assisted extraction. The experimental model was followed by spectrophotometry methodology for a comprehensive characterization. Optimal conditions were applied for the simultaneous extraction and determination of the above-mentioned compounds in diferent lettuce cultivars. Both extraction methods successfully extract diferent phytochemicals by reducing the volume of solvent, sample mass, and extraction time compared to previously reported methods. The results obtained showed a signifcant variability in the content of phytochemicals; therefore, it could be estimated that the diferent cultivars of lettuce evaluated will exhibit diferent benefcial health efects.
EEA Mendoza
Fil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina
Fil: Lemos, Aldana. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Lemos, Aldana. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Agrarias (FCA). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto de Biología Agrícola de Mendoza (IBAM); Argentina
Fil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN). Laboratorio de Química Analítica para Investigación y Desarrollo (QUIANID); Argentina
Fil: Wuilloud, Rodolfo Germán. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: Wuilloud, Rodolfo Germán. Universidad Nacional de Cuyo (UNCuyo). Instituto Interdisciplinario de Ciencias Básicas (ICB); Argentina
Fil: González, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: González, Roxana Elizabeth. Universidad Nacional de Cuyo (UNCuyo). Facultad de Ciencias Exactas y Naturales (FCEN); Argentina
description Lettuce (Lactuca sativa L.) is one of the most consumed vegetables worldwide and is considered a good source of healthpromoting compounds. The objective of this work was to apply a multivariate design of experiments through a screening stage followed by optimization of factors that afect the extraction of phytochemicals present in lettuce. A response surface methodology was employed and, specifcally, a central composite design model, for the optimization of the methods. The optimal conditions for the extraction of chlorophyll a, b, and total carotenoids were as follows: 4.8 mL of acetone:water (80:20 v/v) and 10 mg of sample with ultrasound-assisted extraction for 5 min. On the other hand, for anthocyanin and phenolic compounds, the optimal conditions were as follows: 5 mL of acetone:acidifed water (80:20 v/v) and 20 mg of sample for 5 min with ultrasound-assisted extraction. The experimental model was followed by spectrophotometry methodology for a comprehensive characterization. Optimal conditions were applied for the simultaneous extraction and determination of the above-mentioned compounds in diferent lettuce cultivars. Both extraction methods successfully extract diferent phytochemicals by reducing the volume of solvent, sample mass, and extraction time compared to previously reported methods. The results obtained showed a signifcant variability in the content of phytochemicals; therefore, it could be estimated that the diferent cultivars of lettuce evaluated will exhibit diferent benefcial health efects.
publishDate 2024
dc.date.none.fl_str_mv 2024-11-29T12:39:27Z
2024-11-29T12:39:27Z
2024-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/20392
https://link.springer.com/article/10.1007/s12161-024-02656-z
1936-9751
1936-976X (online)
https://doi.org/10.1007/s12161-024-02656-z
url http://hdl.handle.net/20.500.12123/20392
https://link.springer.com/article/10.1007/s12161-024-02656-z
https://doi.org/10.1007/s12161-024-02656-z
identifier_str_mv 1936-9751
1936-976X (online)
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2019-PD-E7-I152-001/2019-PD-E7-I152-001/AR./Alimentos nutracéuticos, funcionales o para regímenes especiales.
info:eu-repograntAgreement/INTA/2019-PE-E7-I517-001/2019-PE-E7-I517-001, Calidad nutricional y sensorial de alimentos y aptitud tecnológica de materia prima asociada a sistemas y territorios productivos con foco en las demandas del consumidor.
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv Food Analytical Methods 17 (12) : 1281–1291. (August 2024)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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