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KMID : 0665220190320060717
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.717 ~ p.729
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Study on Phenolic Compounds in Lettuce Samples Cultivated from Korea Using UPLC-DAD-QToF/MS
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Kim Heon-Woong
Lee Seon-Hye
Asamenew Gelila
Lee Min-Ki
Lee Su-Ji
Park Jin-Ju
Choi Young-Min
Lee Sang-Hoon
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Abstract
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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).
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KEYWORD
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lettuce, phenolic compound, anthocyanin, UPLC-DAD-QToF/MS
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