Sprouts, Microgreens and “Baby Leaf” Vegetables

Gioia, Francesco Di; Renna, Massimiliano; Santamaria, Pietro

doi:10.1007/978-1-4939-7018-6_11

Cited by 79 publications

(93 citation statements)

References 52 publications

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“…We found that, independently of the genotype, in both of the experiments, the K content in the microgreens was successfully reduced by about 50% using an NS without potassium, with respect to the NS with a K concentration ≥58.4 mg L −1 ( Table 1 and Table 2 ). In agreement with Di Gioia et al [ 20 ], it was therefore possible to confirm that the mineral content in microgreens could be strongly determined by the availability of the same minerals in the provided solution. No difference was observed in terms of the shoot height, dry matter, and visual quality ( Figure 2 ).…”

Section: Discussionsupporting

confidence: 90%

“…Thanks to their distinctive peculiarities, microgreens represent a rich food source for particularly demanding categories of consumers, like vegetarians and vegans, who can diversify and enrich their diet using a large variety of microgreens that are available. Moreover, as the microgreens are usually consumed raw, they can also satisfy the specific needs of the so-called ‘raw foodists’ [ 20 ]. Lastly, the chance of growing microgreens in a very simple way, even in very little spaces, means that microgreens garner immense potential for adapting leafy vegetable production to a micro-scale and for improving nutritional value in the human diet [ 18 , 21 ].…”

Section: Introductionmentioning

confidence: 99%

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Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

et al. 2018

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Chronic kidney disease represents a global problem together with other so-called ‘lifestyle-related diseases’. Unlike the healthy population, for the patients with impaired kidney function, it is of course prudent to recommend a restriction of high-potassium foods. Thus, it is suggested to limit the consumption of vegetables, because they generally contain high concentrations of potassium. At the same time, a lower consumption of vegetables reduces the intake of healthy compounds such as vitamins, fibers, and antioxidants, which also reduces the vegetables’ potential benefit in chronic kidney disease patients. Microgreens are an emerging class of specialty crop that represent a nutritious and refined food. In this study, for the first time, some chicory (local variety ‘Molfetta’ and cultivar ‘Italico a costa rossa’) and lettuce (cultivar ‘Bionda da taglio’) genotypes were grown using a hydroponic system with different potassium (K) levels (0, 29.1, 58.4, and 117 mg L−1) in order to produce microgreens with a low potassium content. The crop performances, cations content, proximate composition, and antioxidant activity were analyzed. Independent of the genotype, the K content in the microgreens was successfully reduced using a nutrient solution (NS), without K or with 29.1 mg K L−1, which supplied between 103 and 129 mg of K 100 g−1 FW (about 7.7–8.6% of the K daily intake that was recommended for the patients that were affected by chronic kidney disease). Whereas, 100 g of microgreens that were grown by using an NS with 58.4 or 117 mg K L−1 supply between 225 and 250 mg of K (about 15.8–16.5% of the K daily intake recommended for patients affected by chronic kidney disease). No differences were observed in terms of the shoot height, dry matter, proximate composition, and visual quality. A slightly lower yield was observed using an NS with a K concentration <58.4 mg L−1. These results suggest that by using an NS without K or with low K concentrations, it is possible to obtain a useful reduction of K in microgreens, without negatively affecting the quality. Unlike conventional vegetables, the microgreens that were produced in the present study could reduce the potassium intake in patients with impaired kidney function who were accustomed to eating vegetable-based dishes.

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

et al. 2018

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“…Leafy vegetables are widely consumed, mostly raw, all over the world [12]. Moreover, microgreens have presented an upcoming gastronomic component of culinary novelties in recent years [5,[13][14][15], distinguished for their sensory value but also their dense phytochemical content [4,16]. However, few studies have provided comparative evidence of microgreens' phytochemical content as opposed to their mature-leaf counterparts.…”

Section: Introductionmentioning

confidence: 99%

“…In view of recent research based on human trials asserting that dietary antioxidants are crucial in regulating responses to inflammation and the immune system at cytological level [17], the increasing consumption of microgreens as phytochemically dense greens [18] invites a closer examination of their comparative composition compared to mature greens. Thus far, few works have addressed the differences in phytonutrient composition between mature plants and microgreens, the majority of which posited that the latter is nutritionally more valuable for human consumption, such as Pinto et al [19], Huang et al [13], Charleboi [17], Kyriacou et al [6,14,15]. To our knowledge, only Pinto et al [19] and Weber [20] compared the mature leaves of lettuce with lettuce microgreens and they addressed solely the comparative mineral profiles.…”

Section: Introductionmentioning

confidence: 99%

Variation in Macronutrient Content, Phytochemical Constitution and In Vitro Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

et al. 2020

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Rising life expectancy and the demanding modern lifestyle drive the growing appeal of healthy and balanced diets centered on vegetable and fruit consumption. Functional, phytonutrient-packed and principally raw food is in high demand. Microgreens constitute such a novel functional food that combines a high sensory and bioactive value, which invites comparison to their mature-leaf counterparts. For this purpose, a controlled environment chamber experiment was carried out to compare the mineral, phytochemical and antioxidant capacity attributes of two-pigmented Lactuca sativa L. var. capitata cultivars (green and red Salanova®) harvested at the microgreens and the mature-leaf stage. Macronutrients were assessed through ion chromatography, while carotenoids and polyphenols were assessed and quantified through HPLC-DAD and UHPLC-Q-Orbitrap HRMS, respectively. Calcium and magnesium were higher in microgreens irrespective of the cultivar; conversely, phosphorous, potassium and nitrate where higher in mature leaves. All pigments including chlorophyll, lutein and β-carotene augmented at advanced maturity stage and were more concentrated in the red pigmented cultivar at both stages. Total polyphenols accumulated more densely in red Salanova, particularly in the microgreens stage; whereas, in green Salanova, the accumulation was significant but less pronounced in the mcirogreens stage. Chlorogenic acid, quercetin malonyl glucoside, rutin and coumaroyl quinic acid were the most concentrated phenolic acids in microgreens, while feruloyl tartaric acid was predominant in mature leaves. Finally, when a high carotenoids content is sought, mature lettuce leaves should be the prime culinary choice, whereas high polyphenolic content is dictated by both the cultivar and the harvest stage, with red Salanova microgreens being the most nutrient-packed choice.

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“…Several studies have reported the importance of nitrogen form rather than the amount of total nitrogen, with significant effects not only on total yield, but also on marketable quality of the final vegetable products . Therefore, modulation of nutrient solution composition can be a cost‐effective means for the improvement of vegetable quality either by decreasing antinutritional factors or by increasing beneficial compounds content . Phenolic compounds and omega‐3 fatty acids are of particular interest and an increase in their content in the final product is crucial for the achievement of high‐added value products .…”

Section: Introductionmentioning

confidence: 99%

Chemical composition and bioactive properties of Cichorium spinosum L. in relation to nitrate/ammonium nitrogen ratio

et al. 2019

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BACKGROUND Nitrogenous fertilizers may affect the yield and quality of leafy vegetables via the application rate and nitrogen form. In the present study, the effect of the nitrate:ammonium nitrogen ratio in the nutrient solution on the chemical composition and bioactive properties of Cichorium spinosum leaves was evaluated. For this purpose, C. spinosum plants were fertigated with nutrient solution containing different ratios of nitrate: ammonium nitrogen: (i) 100:0 NO3‐N:NH4‐N; (ii) 75:25 NO3‐N:NH4‐N; (iii) 50:50 NO3‐N:NH4‐N; (iv) 25:75 NO3‐N:NH4‐N; and (v) 0:100 NO3‐N:NH4‐N of total nitrogen; as well as (vi) 100% ureic nitrogen. RESULTS The only detected tocopherol isoforms were α‐ and δ‐tocopherol, which were positively affected by nitrate nitrogen (100:0 NO3‐N:NH4‐N). Similar results were observed for individual and total organic acids. The main detected sugars were fructose, glucose and sucrose, with a varied effect of nutrient solution composition on their content, whereas total sugar concentration was positively affected by a balanced or a slightly increased proportion of NH4‐N (50:50 and 25:75 NO3‐N:NH4‐N). The fatty acids profile was beneficially affected by the highest NH4‐N ratio (0:100 NO3‐N:NH4‐N), whereas higher amounts of NO3− than NH4+ nitrogen (75:25 NO3‐N:NH4‐N) resulted in a higher content of total phenolic compounds. Finally, no cytotoxic effects were observed against non‐tumor (PLP2, HeLa) and tumor (HepG2, MCF‐7, NCI‐H460) cell lines for any of the studied nutrient solutions. CONCLUSION The modulation of NO3‐N:NH4‐N ratio in the nutrient solution supplied to C. spinosum may enhance the content of desirable health‐promoting compounds and reduce the content of antinutrients, thus increasing the overall quality of the final product without compromising yield. © 2019 Society of Chemical Industry

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Sprouts, Microgreens and “Baby Leaf” Vegetables

Cited by 79 publications

References 52 publications

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Microgreens Production with Low Potassium Content for Patients with Impaired Kidney Function

Variation in Macronutrient Content, Phytochemical Constitution and In Vitro Antioxidant Capacity of Green and Red Butterhead Lettuce Dictated by Different Developmental Stages of Harvest Maturity

Chemical composition and bioactive properties of Cichorium spinosum L. in relation to nitrate/ammonium nitrogen ratio

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