Investigating the effectiveness of LED lighting in the production of rich sprouts for food purposes

Abstract

In recent times, there has been a surge in interest in the impact of diet and physical activity on human health, with the goal of expanding lifespan and enhancing the quality of life. This has Light-emitting diode (LED) to interventions centered on incorporating healthy foods, including fresh sprouts, which are rich in antioxidant compounds and beneficial phytonutrients for human consumption. Various factors, such as temperature, nutritional solution, and types of light quality and intensity, can influence the nutritional value of sprouts. This study evaluates the impact of LED light with red-blue-ultraviolet (6:3:1; R:B:UV) and three levels of intensity (control, 120, and 150 μmol/m2s−1) on five different sprout species, namely wheat, barley, mung bean, alfalfa, and soybean, after seven days of germination. The research investigates the effects on various parameters, including photosynthetic pigments (chlorophylls a, b, total), carotenoid, activities of antioxidant enzymes such as catalase, superoxide dismutase, and soluble proteins, soluble sugars, starch, vitamin C, and element content such as potassium, iron, and phosphorus. The results indicate that the LED treatments and increasing light intensity significantly improve the physiological and antioxidant properties of edible sprouts, with the 150 μmol/m2s−1 treatment producing the most beneficial outcomes. Additionally, increasing light intensity reduces starch content while enhancing the content of photosynthetic pigments, soluble carbohydrates, vitamin C, element concentration, antioxidant enzymes, and soluble proteins. Among the five species of edible sprouts, barley had the highest content of photosynthetic pigments, while soybean and mung beans had the lowest content. Mung beans and alfalfa had the highest and lowest concentrations of potassium and iron, respectively. In terms of phosphorus concentration, soybean and barley sprouts showed the highest and lowest concentrations, respectively.