Abstract
Microgreens are the seedlings of herbs and vegetables which are harvested at the development stage of their two cotyledonary leaves, or sometimes at the emergence of their rudimentary first pair of true leaves. They are functional foods, the consumption of which is steadily increasing due to their high nutritional value. The species of the Brassicaceae family are good sources of bioactive compounds, with a favorable nutritional profile. The present study analyzed some phytochemical compounds with nutritional values, such as chlorophylls, polyphenols, carotenoids, anthocyanins, ascorbic acid, total and reducing sugars, and the antioxidant activity of five Brassicaceae species: broccoli (Brassica oleracea L.), daikon (Raphanus raphanistrum subsp. sativus (L.) Domin), mustard (Brassica juncea (L.) Czern.), rocket salad (Eruca vesicaria (L.) Cav.), and watercress (Nasturtium officinale R.Br.). Broccoli had the highest polyphenol, carotenoid and chlorophyll contents, as well as a good antioxidant ability. Mustard was characterized by high ascorbic acid and total sugar contents. By contrast, rocket salad exhibited the lowest antioxidant content and activity. The essential oil (EO) composition of all of these species was determined in order to identify their profile and isothiocyanates content, which are compounds with many reported health benefits. Isothiocyanates were the most abundant group in broccoli (4-pentenyl isothiocyanate), mustard (allyl isothiocyanate), and watercress (benzyl isothiocyanate) EOs, while rocket salad and daikon exhibited higher contents of monoterpene hydrocarbons (myrcene) and oxygenated diterpenes (phytol), respectively. Broccoli microgreens exhibited the overall best nutritional profile, appearing as the most promising species to be consumed as a functional food among those analyzed.
Highlights
In the new century, the global population needs new sources of food with peculiar nutraceutical properties that can be consumed
The present study analyzed some phytochemical compounds with nutritional values, such as chlorophylls, polyphenols, carotenoids, anthocyanins, ascorbic acid, total and reducing sugars, and the antioxidant activity of five Brassicaceae species: broccoli (Brassica oleracea L.), daikon (Raphanus raphanistrum subsp. sativus (L.) Domin), mustard (Brassica juncea (L.) Czern.), rocket salad (Eruca vesicaria (L.) Cav.), and watercress (Nasturtium officinale R.Br.)
Compared to the seeds and adult plants of the same species, microgreens hyperaccumulate phytochemicals by, on average, 10 times more. They contain few antinutrients, and they are rich in amino acids and mineral salts (Ca, Mg, Fe, Mn, Zn, Se, and Mo), as well as secondary metabolites, such as polyphenols, anthocyanins, carotenoids and ascorbic acid in higher concentrations compared to mature plants [2,6]
Summary
The global population needs new sources of food with peculiar nutraceutical properties that can be consumed . Microgreens are young shoots of horticultural and herbaceous species; they consist of the fully developed cotyledons and the first true leaves, differing from sprouts since roots are eliminated before their consumption as food [2]. They are typically consumed between 7 and 14 days after germination, when—despite their small size—they already have an intense flavor, a crunchy texture, a very vivid color, and—most importantly—they show interesting beneficial properties for human health, making them an opportunity for both the food industry and the pharmaceutical market [3]. Researchers have provided a lot of information and reviews on the nutritional traits of microgreens, because they are affected by different cultivars or landraces, plant growth stages [8], and environmental conditions
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