The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens

Renna, Massimiliano; Corbo, Filomena; Santamaria, Pietro

doi:10.3390/foods9091226

Cited by 18 publications

(8 citation statements)

References 46 publications

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“…Estimated daily intake was determined using nutrient composition results from this study against a FDA reference amount customarily consumed (RACC) 31 . As in previous studies 31 , 50 , RACC was used for their mature forms i.e., leafy greens (85 g) since the RACC for microgreens is yet to be determined 51 .…”

Section: Methodsmentioning

confidence: 99%

Increasing vitamin C through agronomic biofortification of arugula microgreens

Kathi

Laza

Singh

et al. 2022

Sci Rep

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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.

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Section: Methodsmentioning

confidence: 99%

Increasing vitamin C through agronomic biofortification of arugula microgreens

Kathi

Laza

Singh

et al. 2022

Sci Rep

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“…So far, studies on the health benefits associated with microgreens consumption have been mainly focused on their content in vitamins, carotenoids, phenols, and minerals, often in comparison with the edible components of their mature counterparts. ,− However, to the best of our knowledge, very limited attention has been paid to the exploration of lipids in microgreens, especially for those crops that are known to be a potential source of essential fatty acids. Indeed, only a study on the fatty acid content in the aerial part of microgreens of purslane (Portulaca oleracea L.), recently performed by Giménez et al, can be found in the literature.…”

Section: Introductionmentioning

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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“…[ 4 , 5 ]. Due to their low caloric value but high content of fiber and phytochemicals, these vegetables are particularly popular among people who want to follow healthy dietary patterns [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Chilling and Freezing Temperature Stress Differently Influence Glucosinolates Content in Brassica oleracea var. acephala

Ljubej

Redovniković

Sondi

et al. 2021

Plants

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Brassica oleracea var. acephala is known to have a strong tolerance to low temperatures, but the protective mechanisms enabling this tolerance are unknown. Simultaneously, this species is rich in health-promoting compounds such as polyphenols, carotenoids, and glucosinolates. We hypothesize that these metabolites play an important role in the ability to adapt to low temperature stress. To test this hypothesis, we exposed plants to chilling (8 °C) and additional freezing (−8 °C) temperatures under controlled laboratory conditions and determined the levels of proline, chlorophylls, carotenoids, polyphenols, and glucosinolates. Compared with that of the control (21 °C), the chilling and freezing temperatures increased the contents of proline, phenolic acids, and flavonoids. Detailed analysis of individual glucosinolates showed that chilling increased the total amount of aliphatic glucosinolates, while freezing increased the total amount of indolic glucosinolates, including the most abundant indolic glucosinolate glucobrassicin. Our data suggest that glucosinolates are involved in protection against low temperature stress. Individual glucosinolate species are likely to be involved in different protective mechanisms because they show different accumulation trends at chilling and freezing temperatures.

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The Use of a Nutrient Quality Score is Effective to Assess the Overall Nutritional Value of Three Brassica Microgreens

Cited by 18 publications

References 46 publications

Increasing vitamin C through agronomic biofortification of arugula microgreens

Increasing vitamin C through agronomic biofortification of arugula microgreens

Glycerophospholipidomics of Five Edible Oleaginous Microgreens

Chilling and Freezing Temperature Stress Differently Influence Glucosinolates Content in Brassica oleracea var. acephala

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