Phenolics and terpenoids from a wild edible plant Lactuca orientalis (Boiss.) Boiss. A preliminary study

Anna Stojakowska, Klaudia Michalska, Natalia Kłeczek, Janusz Malarz, Alex Beharav

Research output: Contribution to journalArticlepeer-review


Lactuca orientalis, hitherto phytochemically unexamined plant, has been used as a food or forage plant in some countries of the Near East. Six neolignans – derivatives of dihydrodehydrodiconiferyl alcohol, one sesquiterpene lactone – leucodin, one apocarotenoide – loliolide, and two simple phenolic compounds – vanilin and methyl 4-hydroxybenzoate were isolated from roots and aerial parts of the plant. Three of the isolated neolignans, i.e. 4-O-methyldihydrodehydrodiconiferyl alcohol and its two glucosides, were found for the first time in the genus Lactuca. Moreover, presence of dihydroconiferin, nucleosides (adenosine and uridine) and caffeic acid derivatives was revealed in the plant material using combined chromatographic and spectroscopic (1H NMR) techniques. Major phenolic constituents of young shoots and leaves, i.e.: caffeic acid derivatives (caftaric acid, chlorogenic acid, caffeic acid and cichoric acid), dihydroconiferin and neolignans (dihydrodehydrodiconiferyl alcohol, 4-O-methyldihydrodehydrodiconiferyl alcohol), were quantified. Cichoric acid (c. 0.66% dry weight) and dihydrodehydrodiconiferyl alcohol (c. 0.76% dry weight) were the most abundant phenolic compounds detected in the examined tissue.

Original languageEnglish
Pages (from-to)20-24
Number of pages5
JournalJournal of Food Composition and Analysis
StatePublished - Jun 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Inc.


  • 3′;4-Dimethylcedrusin
  • 4-O-Methyldihydrodehydrodiconiferyl alcohol
  • Caffeic acid derivatives
  • Dihydrodehydrodiconiferyl alcohol
  • Food analysis
  • Food composition
  • Lactuca orientalis (Boiss.) Boiss.
  • Leucodin
  • Neolignan
  • Nucleosides
  • Scariola orientalis

ASJC Scopus subject areas

  • Food Science


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