Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

Abstract

Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In “pea microgreen bread” no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in “pea microgreen bread” and “pea leaf bread.” In “lupin microgreen bread” no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in “lupin microgreen bread” and “lupin leaf bread.” In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs.

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

“…However, the phenolic compounds are possibly not easily extracted from the fiber matrix with only organic solvent. As described in the materials and method section, we have used methanol extraction following similar procedure as recommended and used in other publications and also by us on other brassica species [48][49][50]. However, the results from the present study indicate that additional phenolic compounds might be present in broccoli leaves not able to be extracted with methods generally adopted and commonly used for phenolics extraction in plants.…”

“…All samples were analyzed in triplicates, and measurements of phenolic compounds were according to Lin et al [46], with some modifications as described below. Similar as in our previous study [47], a methanol extraction was applied as described below, following common practice for phenolic compounds [48][49][50].…”

Microgreen nutrition, food safety, and shelf life: A review

“…Klopsch et al. () also found that mature leaves of pea and lupin had higher carotenoid concentrations than pea and lupin microgreens. Niroula et al.…”

“…Klopsch et al. () added pea and lupin microgreens and mature leaves to bread dough to enhance the nutritional value of bread. In spite of the decline in carotenoids and chlorophylls, flavonoid levels were maintained with low losses during baking and significant pheophytin formation occurred.…”

Diverse Excretion Pathways of Benzyl Glucosinolate in Humans after Consumption of Nasturtium (Tropaeolum majus L.)—A Pilot Study

“…For the bread, a basic dough consisting of 41% wheat flour, 30% water, 8.5% rye flour, 18% sour dough, 1.5% salt, and 1.2% yeast was prepared. Sixty grams of fresh nasturtium leaves (roughly chopped, 2 × 2 cm) were then added to 500 g raw dough, so that these breads were fortified with 10.7% of nasturtium leaves . The plant material was incorporated carefully with a spiral mixer to avoid destruction of the plant material.…”