Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons
2022
Authors
Stojanović, MilicaSavić, Slađana
Dragišić Maksimović, Jelena
Mutavdžić, Dragosav
Maksimović, Vuk
Gilbert, Jean-Louis
Hance, Philippe
Conference object (Published version)
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Show full item recordAbstract
The principal sesquiterpene lactones (lactucin, lactucopicrin, and its dihydro forms), known as
contributors to bitter taste, were measured in green and red coloured lettuce using Ultra-performance
liquid chromatography. Six lettuce cultivars (‘Kiribati’, ‘Murai’, ‘Aquino’, ‘Gaugin’, ‘Aleppo’
and ‘Carmesi’) were grown in a greenhouse experiment using microbiological fertilisers (EM Aktiv,
Vital Tricho, and their combination) during three successive growing seasons (autumn, winter, and
spring). The major sesquiterpene lactone was lactucopicrin with the highest level found in cultivar
‘Carmesi’ (0.65 mg/g dry weight) in autumn with the combination of fertilisers. The concentrations
of lactucin, dihydrolactucin and dihydrolactucopicrin ranged from 0.001-0.085, 0.003-0.015, and
0.001-0.056 mg/g dry weight, respectively, and were not found in all lettuce samples. Generally,
red cultivars showed higher content of lactones compared to green. Application of Vital Tricho
and the combi...nation of fertilisers led to an increased level of lactucopicrin, in some cultivars, in the
range of 77-800% compared to unfertilised plants. Higher levels of lactucopicrin were found in the
autumn trial compared to spring and winter. The present study suggests that genotype, fertilisers
and season jointly affected the quantity of sesquiterpene lactones with emphasis on Vital Tricho,
and/or the combination of fertilisers.
Keywords:
Lactucopicrin / Lettuce / Microbiological fertiliser / Season / Sesquiterpene lactonesSource:
Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October, 2022, 18-Publisher:
- Belgrade : Serbian Plant Physiology Society
- Belgrade : University, Institute for Biological Research “Siniša Stanković”
- Belgrade : University, Faculty of Biology
Funding / projects:
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200053 (University of Belgrade, Institute for Multidisciplinary Research) (RS-200053)
- Ministry of Science, Technological Development and Innovation of the Republic of Serbia, institutional funding - 200216 (Institute for Vegetable Crops, Smederevska Palanka) (RS-200216)
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Institution/Community
Institut za povrtarstvoTY - CONF AU - Stojanović, Milica AU - Savić, Slađana AU - Dragišić Maksimović, Jelena AU - Mutavdžić, Dragosav AU - Maksimović, Vuk AU - Gilbert, Jean-Louis AU - Hance, Philippe PY - 2022 UR - http://RIVeC.institut-palanka.rs/handle/123456789/536 AB - The principal sesquiterpene lactones (lactucin, lactucopicrin, and its dihydro forms), known as contributors to bitter taste, were measured in green and red coloured lettuce using Ultra-performance liquid chromatography. Six lettuce cultivars (‘Kiribati’, ‘Murai’, ‘Aquino’, ‘Gaugin’, ‘Aleppo’ and ‘Carmesi’) were grown in a greenhouse experiment using microbiological fertilisers (EM Aktiv, Vital Tricho, and their combination) during three successive growing seasons (autumn, winter, and spring). The major sesquiterpene lactone was lactucopicrin with the highest level found in cultivar ‘Carmesi’ (0.65 mg/g dry weight) in autumn with the combination of fertilisers. The concentrations of lactucin, dihydrolactucin and dihydrolactucopicrin ranged from 0.001-0.085, 0.003-0.015, and 0.001-0.056 mg/g dry weight, respectively, and were not found in all lettuce samples. Generally, red cultivars showed higher content of lactones compared to green. Application of Vital Tricho and the combination of fertilisers led to an increased level of lactucopicrin, in some cultivars, in the range of 77-800% compared to unfertilised plants. Higher levels of lactucopicrin were found in the autumn trial compared to spring and winter. The present study suggests that genotype, fertilisers and season jointly affected the quantity of sesquiterpene lactones with emphasis on Vital Tricho, and/or the combination of fertilisers. PB - Belgrade : Serbian Plant Physiology Society PB - Belgrade : University, Institute for Biological Research “Siniša Stanković” PB - Belgrade : University, Faculty of Biology C3 - Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October T1 - Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons SP - 18 UR - https://hdl.handle.net/21.15107/rcub_rivec_536 ER -
@conference{ author = "Stojanović, Milica and Savić, Slađana and Dragišić Maksimović, Jelena and Mutavdžić, Dragosav and Maksimović, Vuk and Gilbert, Jean-Louis and Hance, Philippe", year = "2022", abstract = "The principal sesquiterpene lactones (lactucin, lactucopicrin, and its dihydro forms), known as contributors to bitter taste, were measured in green and red coloured lettuce using Ultra-performance liquid chromatography. Six lettuce cultivars (‘Kiribati’, ‘Murai’, ‘Aquino’, ‘Gaugin’, ‘Aleppo’ and ‘Carmesi’) were grown in a greenhouse experiment using microbiological fertilisers (EM Aktiv, Vital Tricho, and their combination) during three successive growing seasons (autumn, winter, and spring). The major sesquiterpene lactone was lactucopicrin with the highest level found in cultivar ‘Carmesi’ (0.65 mg/g dry weight) in autumn with the combination of fertilisers. The concentrations of lactucin, dihydrolactucin and dihydrolactucopicrin ranged from 0.001-0.085, 0.003-0.015, and 0.001-0.056 mg/g dry weight, respectively, and were not found in all lettuce samples. Generally, red cultivars showed higher content of lactones compared to green. Application of Vital Tricho and the combination of fertilisers led to an increased level of lactucopicrin, in some cultivars, in the range of 77-800% compared to unfertilised plants. Higher levels of lactucopicrin were found in the autumn trial compared to spring and winter. The present study suggests that genotype, fertilisers and season jointly affected the quantity of sesquiterpene lactones with emphasis on Vital Tricho, and/or the combination of fertilisers.", publisher = "Belgrade : Serbian Plant Physiology Society, Belgrade : University, Institute for Biological Research “Siniša Stanković”, Belgrade : University, Faculty of Biology", journal = "Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October", title = "Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons", pages = "18", url = "https://hdl.handle.net/21.15107/rcub_rivec_536" }
Stojanović, M., Savić, S., Dragišić Maksimović, J., Mutavdžić, D., Maksimović, V., Gilbert, J.,& Hance, P.. (2022). Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons. in Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October Belgrade : Serbian Plant Physiology Society., 18. https://hdl.handle.net/21.15107/rcub_rivec_536
Stojanović M, Savić S, Dragišić Maksimović J, Mutavdžić D, Maksimović V, Gilbert J, Hance P. Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons. in Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October. 2022;:18. https://hdl.handle.net/21.15107/rcub_rivec_536 .
Stojanović, Milica, Savić, Slađana, Dragišić Maksimović, Jelena, Mutavdžić, Dragosav, Maksimović, Vuk, Gilbert, Jean-Louis, Hance, Philippe, "Sesquiterpene lactones content in lettuce cultivars affected by microbiological fertilisers and seasons" in Book of abstracts of the 4th International Conference on Plant Biology (23rd SPPS Meeting), Belgrade, 6-8 October (2022):18, https://hdl.handle.net/21.15107/rcub_rivec_536 .