Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds

Alloggia, Florencia P.; Bafumo, Roberto F.; Ramírez, Daniela Andrea; Maza, Marcos; Camargo, Alejandra Beatríz

doi:10.1016/j.crfs.2023.100480

Cited by 14 publications

(15 citation statements)

References 88 publications

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“…The identification was performed in two different extracts of broccoli microgreens to obtain a better insight into the profiles of GLSs, as they are very unstable and rapidly hydrolyze to different degradation products [ 2 , 8 ]. Glucobrassicin and its various substituted hydroxy and methoxy derivatives were detected in both extracts, which is consistent with other studies that analyzed broccoli microgreens [ 11 , 54 , 55 ].…”

Section: Resultsmentioning

confidence: 99%

“…Similarly to our results, Bello and Maldini [ 56 ] reported the complete absence of GLSs (glucoraphane) in broccoli sprout juices, obtained by mechanical pressing of raw and microwave-treated sprouts. However, various degradation products of GLSs (isothiocyanates) have also shown strong biological activity [ 8 , 15 , 22 , 23 ], and likely contribute to the antioxidant potential of BCJ along with phenolic compounds.…”

Section: Resultsmentioning

confidence: 99%

“…So far, the aforementioned microgreen species have been mostly consumed in raw form or as culinary ingredients in dishes due to their high content of bioactive compounds and specific flavor [ 7 ]. Previous studies have shown that broccoli, amaranth and red beet microgreens are high in bioactive compounds such as vitamins, glucosinolates, isothiocyanates, phenolic compounds and betalains and have good antioxidant properties [ 4 , 8 ]. However, there are few studies that provide insight into the biocompound profiles of these microgreens and their correlation with antioxidant properties [ 9 , 10 , 11 , 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

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Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Belošević,

Milinčić,

Gašić

et al. 2024

Foods

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The aim of this study was to analyze in detail the phytochemical composition of amaranth (AMJ), red beet (RBJ), and broccoli (BCJ) microgreens and cold-pressed juices and to evaluate the antioxidant and sensory properties of the juices. The results showed the presence of various phenolic compounds in all samples, namely betalains in amaranth and red beet microgreens, while glucosinolates were only detected in broccoli microgreens. Phenolic acids and derivatives dominated in amaranth and broccoli microgreens, while apigenin C-glycosides were most abundant in red beet microgreens. Cold-pressing of microgreens into juice significantly altered the profiles of bioactive compounds. Various isothiocyanates were detected in BCJ, while more phenolic acid aglycones and their derivatives with organic acids (quinic acid and malic acid) were identified in all juices. Microgreen juices exhibited good antioxidant properties, especially ABTS•+ scavenging activity and ferric reducing antioxidant power. Microgreen juices had mild acidity, low sugar content, and good sensory acceptability and quality with the typical flavors of the respective microgreen species. Cold-pressed microgreen juices from AMJ, RBJ, and BCJ represent a rich source of bioactive compounds and can be characterized as novel functional products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Belošević,

Milinčić,

Gašić

et al. 2024

Foods

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“…They offer a cost‐effective and convenient experimental platform for evaluating the bioavailability, toxicity, and mechanisms of action of various bioactive compounds. Studies on Brassicaceae microgreens have demonstrated that key compounds like glucosinolates, isothiocyanates, and phenolic compounds remain bio‐accessible even following in vitro gastrointestinal digestion (Alloggia et al ., 2023). Microgreens may serve as effective models in preclinical research for evaluating the therapeutic benefits, safety, and mechanisms of natural products.…”

Section: Challenges and Future Perspectivesmentioning

confidence: 99%

A comprehensive review on the antioxidant activities and health benefits of microgreens: current insights and future perspectives

Tallei,

Kepel,

Wungouw

et al. 2023

Int J of Food Sci Tech

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SummaryMicrogreens contain an abundance of antioxidants (glucosinolates, carotenoids, and phenolic compounds), vitamins (C, E, and K), minerals (iron and magnesium), and other nutrients (fibre and omega‐3 fatty acids). They have been shown to promote cardiovascular health, reduce inflammation, combat cancer, manage diabetes, protect the nervous system, and improve digestion. This review investigates the antioxidant content and health implications of microgreens, providing current insights and prospective outlooks. The types of antioxidants found in microgreens, as well as the factors that influence their content, such as species, growing conditions, and harvesting time, are discussed. The review highlights antioxidants' role in cardiovascular health, inflammation reduction, cancer defence, diabetes management, and nervous system protection. The antioxidant properties of microgreen varieties are discussed. The bioavailability of antioxidants from microgreens, culinary applications, and incorporation into the diet are elaborated. The section of future perspectives covers the commercial potential of microgreens, optimal harvest timing, research directions, and potential functional food and nutraceutical uses. The aim and scope of this review are to provide a comprehensive understanding of the antioxidant content in microgreens and their associated health benefits. It also seeks to identify gaps in current research and suggest avenues for future studies, especially concerning their relevance in human health and nutrition.

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“…Enhancement of sulforaphane by microgreens cultivation has done on any plants, such as broccoli [10], kale [12], cauliflower [13], celery [14], spinach [15], sunflower [16]. Based on the previous research [17] the sulforaphane content in microgreen is higher than mature vegetables. On broccoli [18] found that the sprout of broccoli contains 10-100 times sulforaphane compare with mature broccoli.…”

Section: Introductionmentioning

confidence: 99%

Sulforaphane content enhancement of red cabbage microgreens by using different planting media and nutrition solution

Septirosya,

Septiana,

Oktari

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Red cabbage contains sulforaphane that have many health benefit. The highest sulforaphane content is found in young plant, known as microgreens. Media and natural plant growth regulator as nutrient solutions adjustments can be used to raise the sulforaphane content of microgreens. This study aims to investigated the best planting media and natural plant growth regulator as nutrient solution to enhanced the sulforaphane content in red cabbage microgreens. Completely randomized design (CRD) with two factors (nutrition solution and planting media) is used for the research. Research result was analyzed by ANOVA followed by Duncan Multiple Range Test. Planting media and nutrition solutions had significant effects on the height, fresh weight, and the content of sulforaphane in microgreens. The combination of vermiculite as planting media and young coconut water as nutrient solution could increase the growth of microgreens, furthermore the used of cocopeat in combination with young coconut water may raise the sulforaphane content of microgreens. The amount of sulforaphane increased by two-fold with the used of cocopeat and young coconut water.

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Brassicaceae microgreens: A novel and promissory source of sustainable bioactive compounds

Cited by 14 publications

References 88 publications

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

Broccoli, Amaranth, and Red Beet Microgreen Juices: The Influence of Cold-Pressing on the Phytochemical Composition and the Antioxidant and Sensory Properties

A comprehensive review on the antioxidant activities and health benefits of microgreens: current insights and future perspectives

Sulforaphane content enhancement of red cabbage microgreens by using different planting media and nutrition solution

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