Microgreens: A Nutrient Rich Crop that can Diversify Food System

Bhatt, Pooja

doi:10.18782/2320-7051.6251

Cited by 14 publications

(12 citation statements)

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“…Besides the possibility of saving natural resources and chemicals, the production and consumption of microgreens have additional advantages, turning these products into a new, healthy, and environmentally-friendly vegetable option. For instance, the containerized production in an industrial, local or home scale implies that the final consumer can harvest them just at the moment of being used, and their consumption only without roots generates much less waste than adult vegetables [1,10,12].…”

Section: Introductionmentioning

confidence: 99%

“…In addition, microgreens have been considered as healthy foods because of their general higher levels of phytochemicals with respect to their mature counterparts [2,6,7,12]. In this context, a recent review has defined microgreens as a new food for the 21st century attributing them a potential role as anti-inflammatory, anti-carcinogenic, anti-obesogenic and anti-atherosclerotic [5].…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

Fuente

López-García

Máñez³

et al. 2019

Foods

106

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Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Capacity) were determined before and after the standardized simulated gastrointestinal digestion process. All microgreens provided relevant amounts of vitamin C (31–56 mg/100 g fresh weight) and total carotenoids (162–224 mg β-carotene/100 g dry weight). Mineral content was comparable to that normally found in hydroponic microgreens and the low potassium levels observed would allow their dietetic recommendation for patients with impaired kidney function. Both total soluble polyphenols and total isothiocyanates were the greatest contributors to the total antioxidant capacity after digestion (43–70% and 31–63% bioaccessibility, respectively) while macroelements showed an important bioaccessibility (34–90%). In general, radish and mustard presented the highest bioaccessibility of bioactive compounds and minerals. Overall, the four hydroponic Brassicaceae microgreens present a wide array of antioxidant bioactive compounds.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

Fuente

López-García

Máñez³

et al. 2019

Foods

106

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“…As reviewed by different authors [20,21,22], several studies have recently shown that plants at the microgreen stage are particularly rich in antioxidants and other health-promoting compounds, which is a reason why microgreens have started to be appreciated also as functional food. However, literature on the chemical composition of microgreens [23,24,25,26,27], as well as of baby greens [17,28], is by far focused on cultivated species, while very few studies have been carried out on wild edible plants [29,30,31].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens

Lenzi

Orlandini

Bulgari

et al. 2019

Foods

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Wild plants may play an important role in human nutrition and health and, among them, many are the leafy species. We hypothesized that the wild greens could be profitably grown as microgreens and baby greens, specialty products whose market is increasing. We compared three wild leafy species (Sanguisorba minor Scop., Sinapis arvensis L., and Taraxacum officinale Weber ex F. H. Wigg.) harvested at the microgreen and baby green stages. Seedlings were grown hydroponically in a half-strength Hoagland nutrient solution under controlled climatic conditions. At harvest, the yield was assessed, and chlorophylls, carotenoids, anthocyanins, phenolic index, nitrate, and mineral elements were measured in the two types of product. The potential contribution to human mineral intake was calculated, and the possible risk due to the presence of metals potentially detrimental for health was estimated. Results showed that micro/baby greens of the studied wild plants achieved competitive yields and could contribute to the dietary intake of macroelements, microelements, and non-nutrient bioactive compounds. On the other hand, the wild greens showed high amounts of nitrate and traces of some metals potentially detrimental for health, suggesting the need for caution in the use of wild species for producing microgreens and baby leaves.

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“…Over the past few years, microgreens have gained increasing popularity as new culinary ingredients due to their wide range of intense flavors, attractive colors and tender texture. Microgreens can be served in salads, soups, sandwiches and main dishes [3], [4], [5].…”

Section: Introductionmentioning

confidence: 99%

“…Chia (Salvia hispanica L.) is an annual plant belonging to the Lamiaceae family, native to Mexico and Guatemala [5]. Recently, chia seeds have become important for human health and nutrition because it has a high content of ω-3 fatty acids and high antioxidant properties that promote beneficial health effects [7].…”

Section: Introductionmentioning

confidence: 99%

Effects of Seed Preparation, Sowing Media, Seed Sowing Rate and Harvesting Period on the Production of Chia Microgreens

Junpatiw¹

2019

GEOMATE

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Chia (Salvia hispanica L.), a species of seeds with high essential fatty acids and nutraceutical content has encouraged increased crop production worldwide. Keeping value-added products in consideration, four experiments were conducted with the CRD method. In the first experiment, seed preparation was done by soaking the seeds in water, followed by sowing them in media. In the first treatment, T1, seeds were sown without soaking. In T2, seeds were sown after being soaked for 6 hours at room temperature (temperature) and, in T3 for 12 hours. In T4, after being soaked at 70-80°C, the seeds were allowed to cool down at room temperature for 6 hours and in T5 for 12 hours, before sowing. According to the results, T4 treatment produced the highest germination percentage, microgreen height and fresh weight. In the second experiment, seeds were sowed in 5 different seeding medias for 7 days. The mix of coconut coir with sand and rice husk ash (1:1:1) produced the highest percentage of germination, microgreen height and fresh weight. The third experiment was conducted to study the best seed sowing rate amongst 56, 93, 130, 167 and 204 g/m 2 . The results showed that the seed sowing rate of 204 g/m 2 gave the highest fresh weight. The fourth experiment was to study the effect of harvesting period, by focusing on the harvesting periods of 5, 6, 7, 8 and 9 days, after sowing. The results showed that the period of 6-9 days after sowing gave the highest fresh weight.

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Microgreens: A Nutrient Rich Crop that can Diversify Food System

Cited by 14 publications

References 0 publications

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

Antioxidant and Mineral Composition of Three Wild Leafy Species: A Comparison Between Microgreens and Baby Greens

Effects of Seed Preparation, Sowing Media, Seed Sowing Rate and Harvesting Period on the Production of Chia Microgreens

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