Sprouts vs. Microgreens as Novel Functional Foods: Variation of Nutritional and Phytochemical Profiles and Their In vitro Bioactive Properties

Abstract

The aim of the study was to analyze potential health-promoting and nutritional components (polyphenols, L-ascorbic acid, carotenoids, chlorophylls, amino acids, organic acid, sugars, ash and pectins) of selected sprouts (radish, lentil, black medick, broccoli, sunflower, leek, beetroot, mung beans) and microgreens (kale, radish, beetroot, green peas, amaranth). Moreover, antioxidant capacity (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS), ferric reducing ability of plasma (FRAP), and oxygen radical absorbance capacity (ORAC)), in vitro anti-diabetic potential (inhibition of α-amylase and α-glucosidase), and anti-obesity (pancreatic lipase) and anti-cholinergic (acetylcholinesterase and butyrylcholinesterase) activity were evaluated. The results of this study show that sprouts are effective in antioxidant capacity as a result of a high content of polyphenols and L-ascorbic acid. Additionally, sprouts are better sources of amino acids, pectins and sugars than microgreens. Microgreens were characterized by high content of carotenoids and chlorophylls, and organic acid, without any sugars, exhibiting higher anti-diabetic and anti-cholinergic activity than sprouts. Some selected sprouts (broccoli, radish, lentil) and microgreens (radish, amaranths, kale) should be used daily as superfoods or functional food.

Microgreens: Functional Food with Antiproliferative Cancer Properties Influenced by Light

“…The present polyphenol contents of soybean exceeded those reported previously under monochrome B LED light [12]. Although polyphenol contents for green pea microgreens reported previously are comparable to that of the present study [41], to the best of our knowledge there is no information pertaining to the effect of B LED in green pea.…”

Profile of Phenolic Compounds of Prunus armeniaca L. Leaf Extract Determined by LC-ESI-QTOF-MS/MS and Their Antioxidant, Anti-Diabetic, Anti-Cholinesterase, and Anti-Inflammatory Potency

“…The method proposed previously by Wojdyło et al [ 19 , 20 ] were used for α-amylase, α-glucosidase, and pancreatic lipase inhibitory activity analysis.…”

“…The compound with the molecular formula C 27 H 30 O 11 at Rt 13.03 min exhibited a deprotonated molecular ion at m/z 593. 19, with the loss of m/z 308.11 ([rutinoside-H] − ) and finally presented a characteristic aglycone fragment at m/z 285.19, which was attributed to kaempferol. Thus, in some literature data [27], this compound was characterized as kaempferol-3-O-rutinoside.…”

Effect of Elicitation with Iron Chelate and Sodium Metasilicate on Phenolic Compounds in Legume Sprouts

“…In another study, kaempferol and quercetin glycosides acylated with sinapic and ferulic acid were found in lentil sprouts, and the main flavonoid was kaempferol-sinapoil-diglycoside [ 62 ]. On the other hand, a recently published paper showed that lentil sprouts contained mainly flavan-3-ols, but these were not identified [ 7 ]. The results of analyses of flavonoid content obtained in the present study for lentil sprouts are similar overall to the data obtained by Amarowicz et al [ 63 ].…”

“…Sprouts are recommended by nutritionists due to their high content of bioactive compounds, such as flavonoids, phenolic acids, vitamins, and easily absorbable minerals [ 4 , 5 ]. These compounds play an important role in protecting the human body from various types of chronic disorders such as cardiovascular disease, diabetes, and cancer [ 6 , 7 ]. As a result of the growth of the sprouts for a several days at light conditions, it is possible to obtain young plants called microgreens [ 8 ].…”