Evaluation of Growth Conditions, Antioxidant Potential, and Sensory Attributes of Six Diverse Microgreens Species

Ajeet Singh Dhaka, Harsh Kumar Dikshit, Gyan P. Mishra (), Mechiya Tomuilim Tontang, Nand Lal Meena, Ranjeet Ranjan Kumar, S. V. Ramesh, Sneh Narwal, Muraleedhar Aski, Vinutha Thimmegowda, Sanjeev Gupta, Ramakrishnan M. Nair and Shelly Praveen
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Ajeet Singh Dhaka: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
Harsh Kumar Dikshit: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
Gyan P. Mishra: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
Mechiya Tomuilim Tontang: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
Nand Lal Meena: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
Ranjeet Ranjan Kumar: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
S. V. Ramesh: Division of Physiology, Biochemistry and Post-Harvest Technology, Central Plantation Crops Research Institute, Kasaragod 671124, India
Sneh Narwal: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
Muraleedhar Aski: Division of Genetics, Indian Agricultural Research Institute, New Delhi 110012, India
Vinutha Thimmegowda: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India
Sanjeev Gupta: Indian Council of Agricultural Research, Krishi Bhawan, New Delhi 110001, India
Ramakrishnan M. Nair: World Vegetable Center, South Asia, ICRISAT Campus Patancheru, Hyderabad 502324, India
Shelly Praveen: Division of Biochemistry, Indian Agricultural Research Institute, New Delhi 110012, India

Agriculture, 2023, vol. 13, issue 3, 1-14

Abstract: Microgreens belong to a class of functional foods with valuable nutritional elements and diverse health benefits when consumed as food supplements. Its consumption has increased sharply due to the abundance of different health-promoting components than their mature plants. The present study investigated the growth conditions and nutritional profiles of six crops (mungbean, lentil, red radish, pearl-millet, mustard, and red cabbage) as microgreens grown under the light with a 16 h light/8 h dark cycle. Firstly, the optimum temperature and the day of harvesting of each of the microgreens for their maximum yield were standardized. The optimum temperature ranged from 24 to 28 °C, and the best stage for their harvesting ranged from the 6th to 13th day for all six microgreens species. Physiological parameters such as height, yield, color, moisture content, seed weight to fresh weight (FW) ratio, and FW to dry weight (DW) were also estimated. All the microgreens were analyzed for the total phenolics content, total anthocyanin content, vitamin C, free radical scavenging activity, dietary fiber, and phytic acid contents at the harvesting stage. Total phenolics, total anthocyanin, and vitamin C contents ranged from 55 to 1240 mg/100 g, 25 to 186 mg/100 g, and 22 to 86 mg/100 g, respectively, in the studied microgreens. Red cabbage and pearl-millet microgreens accumulated higher phenolics than other studied microgreens, while total anthocyanin content was higher in red radish and pearl-millet microgreens. Vitamin C content was recorded as highest in red cabbage microgreens. DPPH-based free radical scavenging activity ranged from 62–84% and was highest in red cabbage microgreens. All the microgreens were also analyzed for their dietary fiber (DF) content which ranged from 2.5–12.5% and was recorded as maximum in pearl millet microgreens. The findings of this study offer helpful information on the growth circumstances necessary to produce microgreens with the greatest nutrient and health benefits.

Keywords: antioxidant potential; total phenolics; phytic acid; radical scavenging (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
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