Abstract
This study evaluated the effect of three preparation methods—fresh, microwave drying, and air fryer drying—on the bioactive compounds in broccoli microgreens. Microgreens, harvested 12 days after sowing, were processed and analyzed using LC-MS/MS. The data analysis involved ANOVA, Tukey's HSD, heatmaps, PCA, hierarchical clustering, and KEGG pathway analysis. While ANOVA showed no significant differences (P > 0.05) in the total quantity of compounds between the methods, the presence or absence of specific compounds varied significantly (P < 0.05) between the Fresh, Microwaved, and Air Fried Samples. Heatmap analysis indicated a moderate positive correlation between the Fresh Sample and both processed samples. PCA and KMeans clustering revealed distinct differences in compound concentrations across the methods, with box plots highlighting variability within clusters. The dominant compounds varied, with the Fresh Sample exhibiting the highest mean antioxidant and anticancer activity. All methods primarily affected metabolic and secondary biosynthesis pathways. This study underscores the importance of preparation methods in influencing the nutritional and bioactive compound composition of broccoli microgreens, with implications for food science and metabolic research. Optimizing these techniques could further enhance their health benefits.
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