Characterization of nutritionally important phytoconstituents in minimally processed ready-to-eat baby-leaf vegetables using HPLC–DAD and GC–MS

Ready-to-eat baby-leaf vegetable market has been rapidly growing and offering to consumers convenient and appealing products, rich in health beneficial bioactive compounds. In the present study, the composition of carotenoids, tocopherols, and fatty acids were analyzed in seven baby-leaf vegetables using HPLC–DAD and GC–MS. Among the vegetables, the maximum amount (μg/g FW) of All-E-violaxanthin (42.77), 9′-Z-neoxanthin (22.13), All-E-lutein (69.67), All-E-β-carotene (60.18), total carotenoids (195.21), γ-tocopherol (19.68) and total tocopherol (47.68) were found in Batavian lettuce (Lactuca sativa L. var. Acephala). In all the studied baby-leaf vegetables, α-linolenic acid (ALA, C18:3) was found in highest quantity (44.73–54.39 %) followed by palmitic acid (C16:0) (13.02–19.49 %), and linoleic acid (C18:2) (8.25–21.54 %). Significantly high amount polyunsaturated fatty acids (PUFA) were recorded in Batavian lettuce (74.33 %) and red Romaine (72.72 %), compared to other studied vegetables. In view of health benefits, baby-leaf vegetables contain a low amount of saturated fatty acids and high-mono and PUFA, which can enhance the health benefits of these vegetables. Carotenoids in most of these studied baby-leaf vegetables can be classified as very high. Knowledge of carotenoid, tocopherols and fatty acids composition in different baby-leaf vegetables will be useful to nutritional experts for selection of nutrient-dense plants for food fortification and proper diet recommendation. To our knowledge, this is the first report on fatty acids composition from baby-leaf vegetables.