microgreens nutrition
236418992
Nutritional and Sensory Quality of Two Types of Cress Microgreens Depending on the Mineral Nutrition
The present study addressed the combination of nutritional and sensory quality assessment of radish and garden cress as microgreens cultivated in different amounts of mineral nutrients under conditions that can be realized in a private household. The content of value adding compounds was determined by means of chemical analyses. Total flavor impression and visual appearance were rated by untrained consumer tests. In cotyledons of radish cress (Raphanus sativus L. carotenoid, total phenols, nitrate contents, and antioxidant capacity decreased significantly with decreasing mineral content in the nutrient solution, whereas, in stems, total phenols and anthocyanin contents rose and nitrate content decreased significantly with decreasing mineral content. In garden cress (Lepidium sativum L. carotenoid and nitrate contents decreased and anthocyanin content increased significantly with decreasing mineral content, indicating that the response of value adding compounds to changing amounts of minerals in the nutrient solution depends on the compound of interest, plant species, and even the plant organ of a species. The sensory quality of the studied microgreens was generally rated highest when mineral content in the nutrient solution was highest, indicating that sensory quality is not necessarily identical with nutritional quality. Considering the common practice in private households, cultivation with tap water represents an attractive compromise for nutritional and sensory quality in case of garden cress, whereas, for radish cress, the application of 25% modified Hoagland solution is recommended.
Norbert Keutgen Michael Hausknecht Magdalena Tomaszewska-Sowa Anna Jadwiga Keutgen
233588317
Microgreens: A New Class of Edibles for Nutrition and Livelihood
Sanjeev Kumar S N Saravaiya Arun K Pandey
214679898
Selenium Biofortification Impacts the Nutritive Value, Polyphenolic Content, and Bioactive Constitution of Variable Microgreens Genotypes
Selenium (Se) is considered essential for human nutrition as it is involved in the metabolic pathway of selenoproteins and relevant biological functions. Microgreens, defined as tender immature greens, constitute an emerging functional food characterized by overall higher levels of phytonutrients than their mature counterparts. The nutraceutical value of microgreens can be further improved through Se biofortification, delivering Se enriched foods and potentially an enhanced content of bioactive compounds. The current study defined the effect of sodium selenate applications at three concentrations (0, 8, and 16 mM Se) on the bioactive compounds and mineral content of coriander, green basil, purple basil, and tatsoi microgreens grown in soilless cultivation. Analytical emphasis was dedicated to the identification and quantification of polyphenols by UHPLC Q Orbitrap HRMS, major carotenoids by HPLC DAD, and macro micro minerals by ICP OES. Twenty seven phenolic compounds were quantified, of which the most abundant were: Chlorogenic acid and rutin in coriander, caffeic acid hexoside and kaempferol 3 O(caffeoyl) sophoroside 7 O glucoside in tatsoi, and cichoric acid and rosmarinic acid in both green and purple basil. In coriander and tatsoi microgreens, the application of 16 mM Se increased the total phenols content by 21% and 95% respectively; moreover, it improved the yield by 44% and 18% respectively. At the same Se dose, the bioactive value of coriander and tatsoi was enhanced by a significant increase in rutin (33% and kaempferol 3 O(feruloyl)sophoroside 7 O glucoside (157% respectively, compared to the control. In green and purple basil microgreens, the 8 mM Se application enhanced the lutein concentration by 7% and 19% respectively. The same application rate also increased the overall macroelements content by 35% and total polyphenols concentration by 32% but only in the green cultivar. The latter actually had a tripled chicoric acid content compared to the untreated control. All microgreen genotypes exhibited an increase in the Se content in response to the biofortification treatments, thereby satisfying the recommended daily allowance for Se (RDA Se) from 20% to 133% The optimal Se dose that guarantees the effectiveness of Se biofortification and improves the content of bioactive compounds was 16 mM in coriander and tatsoi, and 8 mM in green and purple basil.
Antioxidants
Antonio Pannico Christophe El-Nakhel Giulia Graziani Marios C Kyriacou Maria Giordano Georgios A Soteriou Armando Zarrelli Alberto Ritieni Stefania De Pascale Youssef Rouphael
224854958
Sprouts and Microgreens: Trends, Opportunities, and Horizons for Novel Research
Sprouts and microgreens have attracted tremendous interest across multiple disciplines in recent years. Here, we critically review the most recent advances to underscore research prospects and niches, and related challenges, not yet addressed or fully pursued. In particular, we report a number of themes that merit special attention as a result of their relevance to plant science, nutrition, health, and zootechnics: (1) species not yet or inadequately investigated, such as wild plants, and fruit tree strains; (2) abiotic and biotic factors, and biostimulants, for elicitation strategies and metabolic engineering; (3) sanitization and processing technologies to obtain high quality products; (4) digestive fate and impact of bioactive elements, antinutrients, and allergens on human nutrition; (5) experimental challenges to researching health benefits; (6) the opportunity to generate natural product libraries for drug discovery; and (7) sprouts in animal feeding to improve both animal health and the nutritional value of animal products for the human diet. The convergence of different themes involving interdisciplinary competencies advocate fascinating research pursuits, for example, the elicitation of metabolic variants to generate natural product collections for identification and selection of bioactive chemicals with a role as nutraceuticals, key constituents of functional foods, or interactive partners of specific drugs.
Angelica Galieni Beatrice Falcinelli Fabio Stagnari Alessandro Datti Paolo Benincasa
213023942
Antioxidant properties and sensory evaluation of microgreens from commercial and local farms
Abstract Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local farm) No significant difference in total phenolic concentration and antioxidant capacity was found in all broccoli microgreens, but a significantly higher chlorophyll concentration was found in farm microgreens than the commercial ones. Moreover, the soil grown farm microgreens possessed a significantly higher vitamin C concentration than hydroponically grown farm sample and commercial sample. Participants in the sensory study favored farm samples regardless of growing method, and their overall liking was significantly correlated with taste of the microgreens. In addition, six other microgreens from the local farm were analyzed for their nutritional quality. These conclusions suggested a potential for consumers to still benefit nutritionally by purchasing commercial microgreens at a lower cost; however, it may be worthwhile for consumers to purchase microgreens from local farms for a better sensory experience.
Libo Tan Holly Nuffer Jian-nan Feng Shu Hang Kwan Hsiangting Shatina Chen Xiao Tong Lingyan Kong
91926239
Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity
Abstract Microgreen is a class of emerging fresh produce that are generally rich in vitamins, carotenoids, and other phytochemicals. However, their genetic diversity in phytonutrients has yet to be discovered. In this study, 30 varieties of microgreens in the Brassicaceae family were assayed for phytochemical concentrations and antioxidant capacity. Distinct genotypic variations were observed for ascorbic acid, a tocopherol, phylloquinone, b carotene, lutein/zeaxanthin, total glucosinolates, total phenolics as well as 1,1 diphenyl 2 picrylhydrazyl (DPPH) radical scavenging activity. Results indicated that the Brassicaceae microgreens are good sources of antioxidant phytochemicals, although there are substantial variations within and between species. The nutrient data of Brassicaceae microgreens presented in this study provide valuable information to dieticians, nutrition policy makers, and health conscious consumers, and growers in the selection of nutrient dense vegetables.
LWT
Steven R Rausch John R Stommel
131167754
Amaranth sprouts and microgreens a homestead vegetable production option to enhance food and nutrition security in the rural urban continuum.
Andreas W Ebert T H Wu Ray-Yu Yang J D A Hughes Poonpipope Kasemsap Siddhartha Dasgupta O P Dutta Saichol Ketsa S Chaikiattiyos Grisana Linwattana Suraphong Kosiyachinda V Chantrasmi
204738734
Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens
Wild plants may play an important role in human nutrition and health and, among them, many are the leafy species. We hypothesized that the wild greens could be profitably grown as microgreens and baby greens, specialty products whose market is increasing. We compared three wild leafy species (Sanguisorba minor Scop. Sinapis arvensis L. and Taraxacum officinale Weber ex F. H. Wigg. harvested at the microgreen and baby green stages. Seedlings were grown hydroponically in a half strength Hoagland nutrient solution under controlled climatic conditions. At harvest, the yield was assessed, and chlorophylls, carotenoids, anthocyanins, phenolic index, nitrate, and mineral elements were measured in the two types of product. The potential contribution to human mineral intake was calculated, and the possible risk due to the presence of metals potentially detrimental for health was estimated. Results showed that micro/baby greens of the studied wild plants achieved competitive yields and could contribute to the dietary intake of macroelements, microelements, and non nutrient bioactive compounds. On the other hand, the wild greens showed high amounts of nitrate and traces of some metals potentially detrimental for health, suggesting the need for caution in the use of wild species for producing microgreens and baby leaves.
Foods
Anna Lenzi Alessandro Orlandini Roberta Bulgari Antonio Ferrante Piero Bruschi
225918423
Microgreens Combacting Malnutrition Problem
As there is a several fold increase in the world population, there must be change in food system for the supply of enough nutrition. The malnutrition problem (hidden hunger) have topped up and affected larger percentage of population globally. Microgreens are the distinct group of vegetable that are identified as a source to overcome the problem of malnutrition. Microgreens are the tiny version of edible young greens with abundant nutrition in them. There are more than 80 100 identified crop varieties that are grown as microgreens. The cultivation aspects of microgreens are easier and are grown for house hold purpose to commercial marketing. The nutrition aspects are higher in microgreens compared to that of matured ones. This article details the aspect of microgreen production and its role to counter the problem of malnutrition.
Tamilselvan Ilakiya E Parameswari Veeraswamy Davamani Ekambaranellore Prakash
216430858
Sensory Attributes of Sunflower Microgreens with Storage under Ethanol Vapour and Organic Acid Treatments
Microgreens are young and tender leafy greens available in varying palette of colors, textures and flavors. They have three basic parts: a central stem, pair of cotyledonary leaves and very young first pair of true leaves. They require minimal input for growth and have a growth period of 6 10 days (Dalal 2016; Dalal et al. 2019) Crops with easy germination have potential to be consumed as microgreens. They can be grown at homes and urban setups with constraint for space. Microgreens contain higher concentrations of bioactive compounds such as vitamin C, vitamin K, vitamin E, beta carotene and carotenoids than their mature counterparts (Xiao at al. 2014a,b) They can thus be referred to as "functional foods" Owing to their high nutrition potential and ease of International Journal of Current Microbiology and Applied Sciences ISSN: 2319 7706 Volume 9 Number 2 (2020) Journal homepage: http:/www.ijcmas.com
Nidhi Dalal Saleem Siddiqui Nee raj