Antioxidant capacity of lettuce leaf tissue increases after wounding.

  title={Antioxidant capacity of lettuce leaf tissue increases after wounding.},
  author={Ho-Min Kang and Mikal E. Saltveit},
  journal={Journal of agricultural and food chemistry},
  volume={50 26},
Wounding induced the accumulation of phenolic compounds in Iceberg and Romaine lettuce leaf tissue. Phenolic concentrations were quantified after holding the leaf tissue at 10 degrees C for 48 h as the absorbance of a methanol extract at 320 nm, and by the Folin-Ciocalteu method. Heat-shock treatments applied by immersing tissue in 45 degrees C water for 2.5 min before or after wounding reduced the accumulation of phenolic compounds. Compared to the nonwounded, nonheat-shocked controls, these… CONTINUE READING