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| Comparison of Physicochemical Properties of Wild and Cultivated Lactuca indica |
| Ja-Min Kim1, Ju-Nam Kim2, Kyung-Soo Lee2, Seung-Ryeul Shin3, and Kyung-Young Yoon1 |
| 1Dept. of Food and Nutrition, Yeungnam University, Gyeongbuk 712-749, Korea; 2Div. of Food, Beverage & Culinary Arts, Yeungnam College of Science & Technology, Daegu 705-703, Korea; 3Faculty of Herbal Food Cooking and Nutrition, Daegu Haany University, Gyeongbuk 712-715, Korea |
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Abstract
| This study was conducted to investigate chemical properties of wild Lactuca indica (WL) and cultivated Lactuca indica (CL). The proximate composition, reducing sugar, free amino acids, organic acid, vitamin C, minerals, chlorophyll, and crude saponin were analyzed. WL and CL contained high levels of carbohydrate. The leaves and roots of CL contained higher levels of free amino acid than those of WL. Especially, the proline content of CL leaf was 12 times higher than that of WL leaf, and the arginine content of CL root was 100 times higher than that of WL root. The major organic acid and mineral of Lactuca indica were tartaric acid and potassium, respectively. CL showed significantly higher value of reducing sugar than WL. The vitamin C content of the samples ranged from 0.4 to 24.1 mg%, and CL leaf was the highest amount of vitamin C among the samples. CL leaf had a higher amount of chlorophyll than WL leaf, but WL root contained a higher amount of crude saponin than CL root. As in this study, CL showed better nutritional properties than WL, and these results will provide fundamental data in order to activate the cultivation of wild plants. |
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| Key words : Lactuca indica, growth condition, proximate composition, free amino acid, saponin |
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| Journal of the Korean Society of Food Science and Nutrition 41(4), 526~532 (2012) |
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