Microgreens of Brassicaceae: Mineral composition and content of 30 varieties

Xiao, Zhenlei; Codling, Eton E.; Luo, Yaguang; Nou, Xiangwu; Lester, Gene E.; Wang, Qin

doi:10.1016/j.jfca.2016.04.006

Cited by 119 publications

(95 citation statements)

References 19 publications

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“…They reported more complex polyphenol profiles and a greater variety of polyphenols in the microgreens than in their mature plant counterparts. Analysis of 30 cultivars of microgreens of the family Brassicaceae revealed that Brassica microgreens are good sources of the macroelements, K and Ca, and the microelements, Fe and Zn (Xiao et al., ). Additionally, microgreens of the family Brassicaceae were found to be moderate to excellent sources of ascorbic acid, phylloquinone, carotenoids, tocopherols, glucosinolates, and polyphenols (Xiao et al., ).…”

Section: Microgreen Nutrient Contentmentioning

confidence: 99%

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

Turner

Luo

Buchanan

2020

Journal of Food Science

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117

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Microgreens have gained increasing popularity as food ingredients in recent years because of their high nutritional value and diverse sensorial characteristics. Microgreens are edible seedlings including vegetables and herbs, which have been used, primarily in the restaurant industry, to embellish cuisine since 1996. The rapidly growing microgreen industry faces many challenges. Microgreens share many characteristics with sprouts, and while they have not been associated with any foodborne illness outbreaks, they have recently been the subject of seven recalls. Thus, the potential to carry foodborne pathogens is there, and steps can and should be taken during production to reduce the likelihood of such incidents. One major limitation to the growth of the microgreen industry is the rapid quality deterioration that occurs soon after harvest, which keeps prices high and restricts commerce to local sales. Once harvested, microgreens easily dehydrate, wilt, decay and rapidly lose certain nutrients. Research has explored preharvest and postharvest interventions, such as calcium treatments, modified atmopsphere packaging, temperature control, and light, to maintain quality, augment nutritional value, and extend shelf life. However, more work is needed to optimize both production and storage conditions to improve the safety, quality, and shelf life of microgreens, thereby expanding potential markets.

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Section: Microgreen Nutrient Contentmentioning

confidence: 99%

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

Turner

Luo

Buchanan

2020

Journal of Food Science

Self Cite

117

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“…In recent years, microgreens have become increasingly popular as a rich source of vitamins, bioactive compounds, and minerals and have rapidly gained the appellative of "super food" or "functional food" [52][53][54][55][56][57][58][59][60]. Like sprouts, microgreens are a promising crop category for Fe and Zn biofortification [55,57,58].…”

Section: Introductionmentioning

confidence: 99%

“…The multitude of species suitable for the production of microgreens could guarantee a very rich and complete diet, providing a variety of essential nutrients, while the process of germination with the reduction of phytate as observed in sprouts, and the high content of Fe-and Zn-absorption promoters such as ascorbic acid and β-carotene that characterize microgreens, could assure a high bioavailability of both these trace elements. Although very limited research data is available on microgreen concentrations of Fe and Zn, data reported by Di Gioia et al [54,58] and Xiao et al [56] suggest that while there is significant variability among different genotypes, Brassicaceae species could be considered as a good source of both Fe and Zn, and their actual concentration in young plant tissues is highly influenced by the availability of nutrients during the growth period [55,58,59]. Moreover, Brassicaceae microgreens are very popular, relatively inexpensive, easy to germinate and grow, and have great potential health-benefits thanks to their high content of glucosinolates, vitamins, and polyphenols [46,52,53,[57][58][59]62].…”

Section: Introductionmentioning

confidence: 99%

Zinc and Iron Agronomic Biofortification of Brassicaceae Microgreens

et al. 2019

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Insufficient or suboptimal dietary intake of iron (Fe) and zinc (Zn) represent a latent health issue affecting a large proportion of the global population, particularly among young children and women living in poor regions at high risk of malnutrition. Agronomic crop biofortification, which consists of increasing the accumulation of target nutrients in edible plant tissues through fertilization or other eliciting factors, has been proposed as a short-term approach to develop functional staple crops and vegetables to address micronutrient deficiency. The aim of the presented study was to evaluate the potential for biofortification of Brassicaceae microgreens through Zn and Fe enrichment. The effect of nutrient solutions supplemented with zinc sulfate (Exp-1; 0, 5, 10, 20 mg L −1 ) and iron sulfate (Exp-2; 0, 10, 20, 40 mg L −1 ) was tested on the growth, yield, and mineral concentration of arugula, red cabbage, and red mustard microgreens. Zn and Fe accumulation in all three species increased according to a quadratic model. However, significant interactions were observed between Zn or Fe level and the species examined, suggesting that the response to Zn and Fe enrichment was genotype specific. The application of Zn at 5 and 10 mg L −1 resulted in an increase in Zn concentration compared to the untreated control ranging from 75% to 281%, while solutions enriched with Fe at 10 and 20 mg L −1 increased Fe shoot concentration from 64% in arugula up to 278% in red cabbage. In conclusion, the tested Brassicaceae species grown in soilless systems are good targets to produce high quality Zn and Fe biofortified microgreens through the simple manipulation of nutrient solution composition.

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“…A large variation in shoot Zn concentration has been reported among the genotypes of B. oleracea [26][27][28][29][30][31][32]. For example, shoot Zn concentration among 36 cabbage genotypes grown together in a field in Himachal Pradesh, India, ranged from 0.002 to 0.005 mg Zn g −1 fresh weight [29]; significant differences in leaf Zn concentrations were observed among three cabbage genotypes grown together in the field in Pennsylvania, USA [26]; floret Zn concentrations of 10 broccoli genotypes grown together in Poznań, Poland, ranged from 0.042 to 0.066 mg Zn g −1 DW [30]; the average shoot Zn concentration of 22 kale (B. oleracea var.…”

Section: Introductionmentioning

confidence: 99%

Limits to the Biofortification of Leafy Brassicas with Zinc

et al. 2018

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Many humans lack sufficient zinc (Zn) in their diet for their wellbeing and increasing Zn concentrations in edible produce (biofortification) can mitigate this. Recent efforts have focused on biofortifying staple crops. However, greater Zn concentrations can be achieved in leafy vegetables than in fruits, seeds, or tubers. Brassicas, such as cabbage and broccoli, are widely consumed and might provide an additional means to increase dietary Zn intake. Zinc concentrations in brassicas are limited primarily by Zn phytotoxicity. To assess the limits of Zn biofortification of brassicas, the Zn concentration in a peat:sand (v/v 75:25) medium was manipulated to examine the relationship between shoot Zn concentration and shoot dry weight (DW) and thereby determine the critical shoot Zn concentrations, defined as the shoot Zn concentration at which yield is reduced below 90%. The critical shoot Zn concentration was regarded as the commercial limit to Zn biofortification. Experiments were undertaken over six successive years. A linear relationship between Zn fertiliser application and shoot Zn concentration was observed at low application rates. Critical shoot Zn concentrations ranged from 0.074 to 1.201 mg Zn g −1 DW among cabbage genotypes studied in 2014, and between 0.117 and 1.666 mg Zn g −1 DW among broccoli genotypes studied in 2015-2017. It is concluded that if 5% of the dietary Zn intake of a population is currently delivered through brassicas, then the biofortification of brassicas from 0.057 to > 0.100 mg Zn g −1 DW through the application of Zn fertilisers could increase dietary Zn intake substantially.

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Microgreens of Brassicaceae: Mineral composition and content of 30 varieties

Cited by 119 publications

References 19 publications

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

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

Zinc and Iron Agronomic Biofortification of Brassicaceae Microgreens

Limits to the Biofortification of Leafy Brassicas with Zinc

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