de la Fuente Beatriz, López-García Gabriel, Máñez Vicent, Alegría Amparo, Barberá Reyes, Cilla Antonio
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain.
CIAM (Centro de Innovación Agronómico_Grupo Alimentario Citrus), Avda. dels Gremis, Parcela 28. Pol. Ind. Sector 13, Riba-roja de Túria, 46394 Valencia, Spain.
Foods. 2019 Jul 9;8(7):250. doi: 10.3390/foods8070250.
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 ( L. var. Plenck), green curly kale ( var. L.), red mustard ( (L.) Czern.) and radish ( 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 microgreens present a wide array of antioxidant bioactive compounds.
由于其营养成分，微型蔬菜构成了一类新兴的新鲜健康食品。在本研究中，对西兰花（L. var. Plenck）、绿羽衣甘蓝（var. L.）、红芥菜（(L.) Czern.）和萝卜（L.）水培微型蔬菜中的矿物质和抗氧化生物活性化合物含量以及首次对生物可及性进行了评估。在标准化模拟胃肠消化过程前后，测定了常量元素（钾、钙、镁）和微量元素（铁、锌）、抗坏血酸、总可溶性多酚、总类胡萝卜素、总花青素、总异硫氰酸盐和总抗氧化能力（Trolox当量抗氧化能力和氧自由基吸收能力）。所有微型蔬菜都含有相当数量的维生素C（31 - 56毫克/100克鲜重）和总类胡萝卜素（162 - 224毫克β - 胡萝卜素/100克干重）。矿物质含量与水培微型蔬菜中通常发现的含量相当，观察到的低钾水平使其适合向肾功能受损患者进行饮食推荐。消化后，总可溶性多酚和总异硫氰酸盐对总抗氧化能力的贡献最大（生物可及性分别为43 - 70%和31 - 63%），而常量元素显示出重要的生物可及性（34 - 90%）。一般来说，萝卜和芥菜的生物活性化合物和矿物质的生物可及性最高。总体而言，这四种水培微型蔬菜含有多种抗氧化生物活性化合物。
