LED Light Quality Affected Bioactive Compounds, Antioxidant Potential, and Nutritional Value of Red and White Cabbage Microgreens
Type
Journal article
Language
English
Date issued
2023
Author
Podsędek, Anna
Kajszczak, Dominika
Szymczak, Kamil
Bonikowski, Radosław
Faculty
Wydział Rolnictwa, Ogrodnictwa i Biotechnologii
Journal
Applied Sciences (Switzerland)
ISSN
2076-3417
Web address
Volume
13
Number
9
Pages from-to
art. 5435
Abstract (EN)
Microgreens are environmentally friendly and have health benefits in addition to their basic nutritional contents. The effect of white (W), white–blue (W + B), and white–red (W + R) light on the bioactive compounds, nutrient composition, and antioxidant potential of red and white cabbage microgreens were investigated using light-emitting diodes (LEDs). The results showed that protein, fat, ash, chlorophylls, and carotenoids were the highest in microgreens under W light, while phenolic compounds were highest in microgreens under W + B light. Supplementation with white light, as well as red or blue light, resulted in higher levels of sugars and total fiber in both white and red microgreens. Twenty-six and thirty-three phenolic compounds were identified in white and red cabbage microgreens, respectively. The identified phenolics belonged to three classes, including phenolic acids, flavonols, and anthocyanins. The antioxidant potential of both cabbage microgreens was determined by four methods (ABTS, DPPH, ORAC, and FRAP). It was found that the highest antioxidant potential was observed in microgreens grown under the W + B light combination. On the other hand, the W + R light combination increased the content of β-sitosterol and campesterol. The results may be helpful in the selection of the type of LED lighting that determines the high nutritional and health-promoting potential of white and red cabbage microgreens.
License
CC-BY - Attribution
Open access date
April 27, 2023