The spreading awareness of the health benefits associated
with
the consumption of plant-based foods is fueling the market of innovative
vegetable products, including microgreens, recognized as a promising
source of bioactive compounds. To evaluate the potential of oleaginous
plant microgreens as a source of bioactive fatty acids, gas chromatography–mass
spectrometry was exploited to characterize the total fatty acid content
of five microgreens, namely, chia, flax, soy, sunflower, and rapeseed
(canola). Chia and flax microgreens appeared as interesting sources
of α-linolenic acid (ALA), with total concentrations of 2.6
and 2.9 g/100 g of dried weight (DW), respectively. Based on these
amounts, approximately 15% of the ALA daily intake recommended by
the European Food Safety Authority can be provided by 100 g of the
corresponding fresh products. Flow injection analysis with high-resolution
Fourier transform single and tandem mass spectrometry enabled a semi-quantitative
profiling of triacylglycerols (TGs) and sterol esters (SEs) in the
examined microgreen crops, confirming their role as additional sources
of fatty acids like ALA and linoleic acid (LA), along with glycerophospholipids.
The highest amounts of TGs and SEs were observed in rapeseed and sunflower
microgreens (ca. 50 and 4–5 μmol/g of DW, respectively),
followed by flax (ca. 20 and 3 μmol/g DW). TG 54:9, 54:8, and
54:7 prevailed in the case of flax and chia, whereas TG 54:3, 54:4,
and 54:5 were the most abundant TGs in the case of rapeseed. β-Sitosteryl
linoleate and linolenate were generally prevailing in the SE profiles,
although campesteryl oleate, linoleate, and linolenate exhibited a
comparable amount in the case of rapeseed microgreens.