TY - JOUR
T1 - Root tubers of Lactuca tuberosa as a source of antioxidant phenolic compounds and new furofuran lignans
AU - Stojakowska, Anna
AU - Michalska, Klaudia
AU - Malarz, Janusz
AU - Beharav, Alex
AU - Kisiel, Wanda
PY - 2013/6/1
Y1 - 2013/6/1
N2 - From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and lactuberin B. Their structures were elucidated by spectroscopic methods, especially HRESIMS and 2D NMR techniques. This is the first time that compounds belonging to the epi series of 2,6-diaryl-3,7-dioxabicyclo[3.3.0]octane type furofuran lignans have been found in Lactuca species. The total phenolic content of the root tuber extract was evaluated and its major phenolic constituents, caffeic acid, chlorogenic acid and 3,5 dicaffeoylquinic acid, known to possess antioxidant activity, were quantified. Additionally, the root tuber extract showed DPPH radical scavenging activity implying its potential as functional food.
AB - From the root tubers of Lactuca tuberosa, a wild edible plant species, nine phenolic compounds were isolated, including two new furofuran lignan glucosides, named lactuberin A and lactuberin B. Their structures were elucidated by spectroscopic methods, especially HRESIMS and 2D NMR techniques. This is the first time that compounds belonging to the epi series of 2,6-diaryl-3,7-dioxabicyclo[3.3.0]octane type furofuran lignans have been found in Lactuca species. The total phenolic content of the root tuber extract was evaluated and its major phenolic constituents, caffeic acid, chlorogenic acid and 3,5 dicaffeoylquinic acid, known to possess antioxidant activity, were quantified. Additionally, the root tuber extract showed DPPH radical scavenging activity implying its potential as functional food.
KW - Antioxidant activity
KW - Furofuran lignans
KW - Lactuca tuberosa
KW - Phenolic compounds
UR - http://www.scopus.com/inward/record.url?scp=84873711333&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.11.062
DO - 10.1016/j.foodchem.2012.11.062
M3 - Article
C2 - 23411240
AN - SCOPUS:84873711333
SN - 0308-8146
VL - 138
SP - 1250
EP - 1255
JO - Food Chemistry
JF - Food Chemistry
IS - 2-3
ER -