Skrypnik Liubov, Styran Tatiana, Savina Tamara, Golubkina Nadezhda
Institute of Living Systems, Immanuel Kant Baltic Federal University, 236040 Kaliningrad, Russia.
Analytical Laboratory Department, Federal Scientific Vegetable Center, 143072 Moscow, Russia.
Plants (Basel). 2021 Dec 12;10(12):2733. doi: 10.3390/plants10122733.
Lamb's lettuce ( L. Laterr.) is a leafy green vegetable that is rich in various biological active compounds and is widely used in ready-to-eat salads. The cultivation conditions and growth stage could affect the secondary metabolism in plants and thereby modify their food value. In the present study, the effect of selenium (Se) application in various concentrations (5.0, 10.0, and 20.0 µM) on the contents of Se, phenolic compounds, vitamin C, carotenoids, chlorophylls, and antioxidant activity of hydrophilic and lipophilic extracts of lamb's lettuce harvested at three growth stages (38, 52, and 66 days after sowing (DAS)) was studied. Se application significantly increased the Se concentration in the shoots (up to 124.4 μg g dry weight), as well as the contents of chlorogenic acid, total flavonoids, total phenolics, ascorbic acid, chlorophyll , and the antioxidant activity of hydrophilic and lipophilic extracts. A higher content of phenolic compounds and higher antioxidant activity of hydrophilic extracts was observed at the first growth stage (38 DAS). On the contrary, higher contents of lipophilic compounds (chlorophyll , chlorophyll , lutein, β-carotene) and higher antioxidant activity of lipophilic extracts were found for shoots harvested at later stages (52 and 66 DAS).
羊栖菜（L. Laterr.）是一种绿叶蔬菜，富含多种生物活性化合物，广泛用于即食沙拉。栽培条件和生长阶段会影响植物的次生代谢，从而改变其食用价值。在本研究中，研究了在三个生长阶段（播种后38、52和66天（DAS））收获的羊栖菜中，施加不同浓度（5.0、10.0和20.0 μM）的硒（Se）对硒含量、酚类化合物、维生素C、类胡萝卜素、叶绿素以及亲水性和疏水性提取物抗氧化活性的影响。施硒显著提高了地上部的硒浓度（高达124.4 μg g干重），以及绿原酸、总黄酮、总酚、抗坏血酸、叶绿素的含量，和亲水性及疏水性提取物的抗氧化活性。在第一个生长阶段（38 DAS）观察到亲水性提取物中酚类化合物含量较高且抗氧化活性较高。相反，在后期阶段（52和66 DAS）收获的地上部中，发现疏水性化合物（叶绿素、叶绿素、叶黄素、β-胡萝卜素）含量较高且疏水性提取物的抗氧化活性较高。
