Increasing vitamin C through agronomic biofortification of arugula microgreens

Abstract

Vitamin C (Vit C) is an essential micronutrient and antioxidant for human health. Unfortunately, Vit C cannot be produced in humans and is ingested through diet while severe deficiencies can lead to scurvy. However, consumption is often inconsistent, and foods vary in Vit C concentrations. Biofortification, the practice of increasing micronutrient or mineral concentrations, can improve the nutritional quality of crops and allow for more consistent dietary levels of these nutrients. Of the three leading biofortification practices (i.e., conventional, transgenic, and agronomical), the least explored approach to increase Vit C in microgreens is agronomically, especially through the supplemental application of ascorbic acid. In this study, biofortification of Vit C in microgreens through supplemental ascorbic acid was attempted and proven achievable. Arugula (Eruca sativa 'Astro') microgreens were irrigated with four concentrations of ascorbic acid and a control. Total Vit C (T-AsA) and ascorbic acid increased in microgreens as supplementary concentrations increased. In conclusion, biofortification of Vit C in microgreens through supplemental ascorbic acid is achievable, and consumption of these bio-fortified microgreens could help fulfill the daily Vit C requirements for humans, thereby reducing the need for supplemental vitamins.

Microgreens—A Comprehensive Review of Bioactive Molecules and Health Benefits

“…Increased micronutrient or mineral concentrations, or biofortification, can enhance the nutritional value of crops and enable more stable dietary levels of these nutrients [ 117 ]. The least studied method to boost vitamin C in microgreens is agronomic, particularly when ascorbic acid was added on top of the other two biofortification methods, conventional and transgenic [ 118 ]. Biofortification of vitamin C in microgreens of arugula ( Eruca sativa ‘Astro’ ) irrigated with four ascorbic acid concentrations and controlled as the supplement concentrations were grown, microgreens’ total vitamin C and ascorbic acid levels increased significantly.…”

“…Biofortification of vitamin C in microgreens of arugula ( Eruca sativa ‘Astro’ ) irrigated with four ascorbic acid concentrations and controlled as the supplement concentrations were grown, microgreens’ total vitamin C and ascorbic acid levels increased significantly. In conclusion, biofortification of vitamin C in microgreens through the addition of ascorbic acid is feasible, and ingestion of these bio-fortified microgreens could assist in meeting the daily vitamin C requirements for people, hence lowering the need for additional vitamins [ 118 ]. Similarly, the possibility of iron (Fe) enrichment, biofortifying various vegetable microgreens, such as purple kohlrabi, radish, pea, and spinach microgreens, were studied to see how nutrient solutions enriched with iron chelate (1.5 and 3.0 mg/L) affected growth of the plants and mineral concentration [ 119 ].…”

Vitamin C biofortification of broccoli microgreens and resulting effects on nutrient composition

“…Hausen (1935) reported the possibility of biofortifying Vit C in early stages of seedling growth. Only four studies (De Souza et al, 2019;Garcia Neto et al, 2021;dos Santos et al, 2022;Kathi et al, 2022) were found in the past decade that had successfully increased Vit C content in horticultural crops. of these, there were fewer studies that document how this biofortification occurs in microgreens (Kathi et al, 2022).…”

“…Only four studies (De Souza et al, 2019;Garcia Neto et al, 2021;dos Santos et al, 2022;Kathi et al, 2022) were found in the past decade that had successfully increased Vit C content in horticultural crops. of these, there were fewer studies that document how this biofortification occurs in microgreens (Kathi et al, 2022). In fact, Kathi et al (2022) found that arugula microgreens can be biofortified with exogenous applications of ascorbic acid.…”

“…of these, there were fewer studies that document how this biofortification occurs in microgreens (Kathi et al, 2022). In fact, Kathi et al (2022) found that arugula microgreens can be biofortified with exogenous applications of ascorbic acid. However, this study was limited to arugula (Eruca sativa 'Astro') microgreens and did not document the relationship between Vit C biofortification and other nutrients content.…”