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	Provedor de dados Ciênc. Tecnol. Aliment. (1) Autor ALVAREZ-PARRILLA,Emilio (1) NAVARRETE-LABORDE,Benjamín Alejandro (1) NÚÑEZ-GASTÉLUM,José Alberto (1) RODRIGO-GARCÍA,Joaquín (1) ROSA,Laura Alejandra de la (1) Palavra-chave Antioxidant capacity (1) Elicitor (1) Harpin protein (1) Lettuce (1) Polyphenols (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2019 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última Effect of Harpin protein as an elicitor on the content of phenolic compounds and antioxidant capacity in two hydroponically grown lettuce (Lactuca sativa L.) varieties. Ciênc. Tecnol. Aliment. RODRIGO-GARCÍA,Joaquín; NAVARRETE-LABORDE,Benjamín Alejandro; ROSA,Laura Alejandra de la; ALVAREZ-PARRILLA,Emilio; NÚÑEZ-GASTÉLUM,José Alberto. Abstract Harpin protein was used as an elicitor in green (butterhead) and red (oak leaf type) varieties of hydroponically grown lettuce (Lactuca sativa L.). Its impact on polyphenolic content and antioxidant capacity was evaluated. Harpin protein was sprayed three days before harvesting in concentrations of 45, 60, and 120 mg/L. Green lettuce samples showed a positive response to Harpin by significantly increasing its phenolic content from 12 (control) to 16.43 mg gallic acid equivalents (GAE)/100 g dry weight (DW) (120 mg/L Harpin treatment) which means a 36.9% increase. Chlorogenic acid was the only phenolic compound that increased its concentration after lettuce induction with Harpin treatment. Antioxidant capacity, evaluated by... Tipo: Info:eu-repo/semantics/article Palavras-chave: Lettuce; Polyphenols; Antioxidant capacity; Harpin protein; Elicitor. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100072 Registros recuperados: 1 Primeira ... 1 ... Última

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