The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

Mlinarić, Selma; Gvozdić, Vlatka; Vuković, Ana; Varga, Martina; Vlašiček, Ivan; Cesar, Vera; Begović, Lidija

doi:10.3390/app10175731

Cited by 22 publications

(9 citation statements)

References 53 publications

(79 reference statements)

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“…Increasing BL and AL simultaneously increased the accumulation of TCC. A recent study on chia microgreens showed higher accumulation of TCC and chlorophyll content under longer durations of 100 μmol m –2 s –1 compared to shorter durations of dark-grown microgreens; however, spectral information was not provided …”

Section: Resultsmentioning

confidence: 97%

“…rapa) grown under combined RL and BL had higher lipophilic antioxidant activity compared to only monochromatic RL or BL . L-DPPH antioxidant activity in chia microgreens was significantly increased under prolonged exposure to 100 μmol m –2 s –1 . It seems that exposure duration, light intensity, and quality modulate the antioxidant activities in these microgreens; therefore, pre-harvest applications, including genotypic-dependent responses, should be assessed to enhance their nutraceutical value …”

Section: Resultsmentioning

confidence: 99%

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LED-Induced Carotenoid Synthesis and Related Gene Expression in Brassica Microgreens

Alrifai

Hao

Liu

et al. 2021

J. Agric. Food Chem.

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In this study, various ratios of combined red, blue, and amber light-emitting diodes (rbaLEDs) were investigated for their effect on the expression of carotenoid biosynthetic genes and carotenoid accumulation in eight Brassica microgreens. Total and individual (β-carotene, lutein, α-carotene, neoxanthin, and violaxanthin) carotenoids were increased 20–44 and 10–55%, respectively, under dose-dependent increasing amber–blue light and decreasing red in most microgreens. Lipophilic 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power antioxidant activities were significantly increased under higher amber and blue light fractions, while oxygen radical absorbance capacity was generally decreased. Under rbaLED in mizuna (B. rapa) microgreens, the lycopene epsilon cyclase (LYCε) expression was 10–15-fold higher, which resulted in downstream accumulation of α-carotene and lutein. Lycopene beta cyclase (LYCβ) was not significantly changed, suggesting that β-carotene, violaxanthin and neoxanthin were mainly controlled by upstream phytoene synthase and branch-point LYCε. Increased beta-ring carotenoid hydroxylase (CHXβ) expression was also consistent with lutein accumulation. This study demonstrated for the first time that amber LED was involved in the regulatory mechanism of carotenoid biosynthesis, thus a potential novel approach to production of antioxidant-rich microgreens.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

LED-Induced Carotenoid Synthesis and Related Gene Expression in Brassica Microgreens

Alrifai

Hao

Liu

et al. 2021

J. Agric. Food Chem.

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“…It is worth noting that recent papers dealing with microgreens of some of the oleaginous plants studied in this work, specifically soybean, chia, and sunflower, did not consider the lipid component, including glycerophospholipids. Data obtained for PC and for the other GPL classes in the five oleaginous microgreens considered in the present investigation could thus be compared only with those reported for seeds or eventually for parts of the mature forms of the same plants.…”

Section: Resultsmentioning

confidence: 99%

Glycerophospholipidomics of Five Edible Oleaginous Microgreens

Castellaneta

Losito

Leoni

et al. 2022

J. Agric. Food Chem.

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Microgreens are a special type of vegetal product, born as a culinary novelty (traditionally used to garnish gourmet dishes) and then progressively studied for their potentially high content in nutraceuticals, like polyphenolic compounds, carotenoids, and glucosinolates, also in the perspective of implementing their cultivation in space stations/colonies. Among further potential nutraceuticals of microgreens, lipids have received very limited attention so far. Here, glycerophospholipids contained in microgreens of typical oleaginous plants, namely, soybean, chia, flax, sunflower, and rapeseed, were studied using hydrophilic interaction liquid chromatography (HILIC), coupled to high-resolution Fourier transform mass spectrometry (FTMS) or low-resolution collisionally induced dissociation tandem mass spectrometry (CID-MS 2 ) with electrospray ionization (ESI). Specifically, this approach was employed to obtain qualitative and quantitative profiling of the four main classes of glycerophospholipids (GPL) found in the five microgreens, i.e., phosphatidylcholines (PC), phosphatidylethanolamines (PE), phosphatidylglycerols (PG), and phosphatidylinositols (PI). Saturated chains with 16 and 18 carbon atoms and unsaturated 18:X (with X = 1−3) chains emerged as the most common fatty acyl substituents of those GPL; a characteristic 16:1 chain (including a CC bond between carbon atoms 3 and 4) was also found in some PG species. Among polyunsaturated acyl chains, the 18:3 one, likely referred mainly to α-linolenic acid, exhibited a relevant incidence, with the highest estimated amount (corresponding to 160 mg per 100 g of lyophilized vegetal tissue) found for chia. This outcome opens interesting perspectives for the use of oleaginous microgreens as additional sources of essential fatty acids, especially in vegetarian/vegan diets.

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“…The intensity, quality, and duration of light significantly influence the growth and development of plants, including morphogenesis, the normal functioning of the photosynthetic apparatus, and the metabolic pathways [14]. The recent development of lightemitting diode (LED) technology has contributed to ensuring optimal light conditions for plant growth.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Capacity and Shelf Life of Radish Microgreens Affected by Growth Light and Cultivars

et al. 2023

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Microgreens are young, immature vegetables that contain higher concentrations of active compounds compared to mature vegetables and seeds. Radish microgreens are a good source of antioxidants, phenolic compounds, ascorbic acid, carotenoids, and anthocyanins. The production of microgreens is limited by their short shelf life due to higher dark respiration and accelerated senescence. The study was performed on three radish cultivars (Raphanus sativus L.): purple radish (cvP), red radish (cvR), and green radish (cvG). Radish microgreens were grown in chambers with controlled conditions (24 °C and a photoperiod of 16/8 h) under two types of artificial LED light (45 μmol m−2s−1): under white light (B:G:R) and a blue/red light combination (B:2R). The effect of the two types of light was examined on the 3rd, 7th, and 14th day after storage at a low temperature (+4 °C). The physiological status of the three cultivars of radish microgreens was examined by measuring the contents of total soluble phenolics, ascorbic acid, proteins, sugars, dry matter, anthocyanins, carotenoids, and chlorophyll as well as the total antioxidant activity. The results revealed that radish microgreens’ antioxidant capacity and phytochemical profile depend on the radish cultivar and on the type of LED light used for cultivation. It was shown that B:2R and red cultivar were most beneficial for the synthesis of most of the determined phytochemicals compared to B:G:R, or the purple and green cultivar, respectively. Storage at a low temperature in darkness slowed down most of the metabolic reactions during the first seven days, thus preserving most of the antioxidant activity.

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The Effect of Light on Antioxidant Properties and Metabolic Profile of Chia Microgreens

Cited by 22 publications

References 53 publications

LED-Induced Carotenoid Synthesis and Related Gene Expression in Brassica Microgreens

LED-Induced Carotenoid Synthesis and Related Gene Expression in Brassica Microgreens

Glycerophospholipidomics of Five Edible Oleaginous Microgreens

Antioxidant Capacity and Shelf Life of Radish Microgreens Affected by Growth Light and Cultivars

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