Root tubers of Lactuca tuberosa as a source of antioxidant phenolic compounds and new furofuran lignans

• Published in: Food chemistry 2013-06, Vol.138 (2-3), p.1250-1255
• Main Authors: Stojakowska, Anna, Michalska, Klaudia, Malarz, Janusz, Beharav, Alex, Kisiel, Wanda
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Antioxidants - chemistry; Asteraceae - chemistry; Biological and medical sciences; Food industries; Fundamental and applied biological sciences. Psychology; Furofuran lignans; Lactuca tuberosa; Lignans - chemistry; Molecular Structure; Phenolic compounds; Phenols - chemistry; Plant Extracts - chemistry; Plant Tubers - chemistry
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2012.11.062

► This is the first report on chemical constituents of Lactuca tuberosa. ► From root tubers nine phenolic compounds were isolated. ► Two new furofuran lignan glucosides were characterised. ► Quantification of caffeic acid and its derivatives was performed. ► Total phenolic content and radical scavenging activity were evaluated. 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.