Evaluation of Antioxidant Activity of Frill-lettuce Produced in Plant Factory and its Change during Cold Storage

Abstract

In this study, antioxidant activity and deliciousness of frill-lettuce produced in plant factory of Osaka Prefecture University and their changes during cold storage were analyzed. Frill-lettuce produced in the plant factory, sunlight-lettuce and head lettuce were stored at 4℃ for 4 days. The time-dependent changes in DPPH radical scavenging activity, ORAC, total polyphenol and ascorbic acid content were analyzed. The lettuce produced in the plant factory showed significantly high antioxidant activity. DPPH radical scavenging activity and total polyphenol in the plant factory-produced lettuce significantly increased during 4 days storage (p<0.05,p<0.01), but ascorbic acid content significantly decreased during storage (p<0.01).