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LED Light Quality Affected Bioactive Compounds, Antioxidant Potential, and Nutritional Value of Red and White Cabbage Microgreens

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cris.virtual.author-orcid0000-0001-7931-6451
cris.virtual.author-orcid0000-0001-9356-7433
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cris.virtualsource.author-orcid5fdbcecb-f41c-44db-a313-f0f38de3f651
cris.virtualsource.author-orcid5d28cbf5-019a-4514-90a8-a455cc69b3ae
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dc.abstract.enMicrogreens 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.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Warzywnictwa
dc.contributor.authorPodsędek, Anna
dc.contributor.authorFrąszczak, Barbara
dc.contributor.authorSosnowska, Sylwia Dorota
dc.contributor.authorKajszczak, Dominika
dc.contributor.authorSzymczak, Kamil
dc.contributor.authorBonikowski, Radosław
dc.date.access2025-06-05
dc.date.accessioned2025-09-17T06:12:34Z
dc.date.available2025-09-17T06:12:34Z
dc.date.copyright2023-04-27
dc.date.issued2023
dc.description.abstract<jats:p>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.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if2,5
dc.description.number9
dc.description.points100
dc.description.versionfinal_published
dc.description.volume13
dc.identifier.doi10.3390/app13095435
dc.identifier.issn2076-3417
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4842
dc.identifier.weblinkhttps://www.mdpi.com/2076-3417/13/9/5435
dc.languageen
dc.relation.ispartofApplied Sciences (Switzerland)
dc.relation.pagesart. 5435
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.encabbage microgreens
dc.subject.enlight-emitting diodes (LEDs)
dc.subject.ennutrients
dc.subject.enphenolic compounds
dc.subject.enchlorophylls
dc.subject.encarotenoids
dc.subject.enphytosterols
dc.subject.enantioxidant capacity
dc.titleLED Light Quality Affected Bioactive Compounds, Antioxidant Potential, and Nutritional Value of Red and White Cabbage Microgreens
dc.title.volumeSpecial Issue Functional Natural Compounds
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue9
oaire.citation.volume13