Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina.
Laboratorio de Cromatografía para Agroalimentos, Instituto de Biología Agrícola de Mendoza, CONICET y Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina; Cátedra de Química Analítica, Facultad de Ciencias Agrarias, UNCuyo, Mendoza, Argentina Institución, Alte. Brown 500, Chacras de Coria, Mendoza, Argentina.
Food Res Int. 2024 Oct;193:114812. doi: 10.1016/j.foodres.2024.114812. Epub 2024 Aug 3.
Microgreens, also called superfoods, emerge because of their high levels of nutrients, diverse flavour profiles, and sustainable cultivation methods, which make them culinary delights and valuable to a healthy and flavorful diet. The present study investigated Brassicaceae family microgreens, proposing a novel system (quality indices) that allows scoring among them. Fourteen Brassica microgreen species were morphological, phytochemical, and sensorial investigated. The morphological assessment revealed that radish microgreens exhibited the highest leaf area (p < 0.05), while red mizuna demonstrated superior yield. Cauliflower microgreens contained the highest concentrations of ascorbic acid (HPLC-DAD) and total phenolic content (p < 0.05). Phytochemical analysis using HPLC-MS/MS identified over 18 glucosinolates and phenolic compounds. Red mustard and red cabbage showed the highest glucosinolate content (p < 0.05). Watercress exhibited the highest phenolic compound content (p < 0.05), primarily flavonoids, while broccoli and radish contained the highest isothiocyanate levels. Cauliflower microgreens resulted in the most consumer-accepted variety. Appling quality indices scoring system identified radish, cauliflower, and broccoli microgreens as the most promising species. This study underscores the potential of Brassica microgreens as an excellent source of health-promoting phytochemicals with favorable market acceptance, providing valuable insights for both nutritional research and commercial applications.
微菜，也被称为超级食品，因其高营养水平、多样的风味特征和可持续的种植方法而备受关注，使它们成为烹饪的美味佳肴，对健康和美味的饮食具有重要价值。本研究调查了十字花科蔬菜的微菜，提出了一种新的系统（质量指数），可以对它们进行评分。对 14 种 Brassica 微菜进行了形态、植物化学和感官研究。形态评估表明，萝卜微菜的叶片面积最大（p<0.05），而红芥菜产量最高。花椰菜微菜中抗坏血酸（HPLC-DAD）和总酚含量最高（p<0.05）。使用 HPLC-MS/MS 进行的植物化学分析鉴定出超过 18 种硫代葡萄糖苷和酚类化合物。红芥末和红甘蓝的硫代葡萄糖苷含量最高（p<0.05）。西洋菜表现出最高的酚类化合物含量（p<0.05），主要是类黄酮，而西兰花和萝卜则含有最高的异硫氰酸盐水平。花椰菜微菜最受消费者欢迎。应用质量指数评分系统，确定萝卜、花椰菜和西兰花微菜是最有前途的品种。这项研究强调了 Brassica 微菜作为具有良好市场接受度的促进健康的植物化学物质的潜在来源，为营养研究和商业应用提供了有价值的见解。
