Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals and Instruments
2.2. Plant Material and Dried Microgreen Preparation
2.3. Extraction Procedure
2.4. Determination of Total Phenolic, Chlorophyll and Betalain Content
2.5. HPLC Analysis
2.6. Determination of Antioxidant Activity
2.7. Statistical Analysis
3. Results and Discussion
3.1. Bioactive Compounds in Microgreens
3.2. Antioxidant Activity of Microgreens
3.3. Correlation between Contents of Bioactive Compounds and Antioxidant Activities of Microgreens
4. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Bioactive Compounds | Daikon (Japanese Radish) | Chinese Red Radish | Peas | Beetroot | Onion |
---|---|---|---|---|---|
Phenolics | 462.28 ± 10.90 d | 343.50 ± 10.78 c | 308.11 ± 6.52 b | 639.85 ± 17.56 e | 268.41 ± 3.30 a |
Chlorophyll a | 46.26 ± 1.68 b | 14.61 ± 0.49 a | 46.42 ± 0.36 b | 202.17 ± 4.99 d | 124.92 ± 0.51 c |
Chlorophyll b | 17.21 ± 0.80 b | 4.99 ± 0.11 a | 17.81 ± 0.11 b | 79.53 ± 1.91 d | 52.14 ± 2.53 c |
Chlorophyll a + b | 63.47 ± 2.48 b | 19.60 ± 0.59 a | 64.23 ± 0.47 b | 281.70 ± 6.90 d | 177.06 ± 3.05 c |
Chlorophyll a/b ratio | 2.69 ± 0.03 c | 2.93 ± 0.04 d | 2.61 ± 0.00 bc | 2.54 ± 0.00 b | 2.40 ± 0.11 a |
Phenolic Compounds | Daikon (Japanese Radish) | Chinese Red Radish | Peas | Beetroot | Onion |
---|---|---|---|---|---|
Gallic acid | 7.3 ± 0.3 a | 7.4 ± 0.2 a | 8.4 ± 0.2 a | 47.4 ± 2.0 c | 30.0 ± 0.1 b |
Protocatechuic acid | 0.6 ± 0.1 a | 0.6 ± 0.1 a | 1.1 ± 0.1 a | 84.2 ± 3.8 c | 52.8 ± 2.2 b |
Epicatechin | 7.9 ± 0.3 a | 10.5 ± 0.4 b | 36.5 ± 1.7 c | nd | nd |
Catechin | 0.7 ± 0.1 a | 2.5 ± 0.1 b | 3.0 ± 0.1 c | nd | nd |
Chlorogenic acid | nd | nd | nd | nd | 41.0 ± 1.8 a |
Ferulic acid | 41.6 ± 2.0 d | 33.9 ± 1.4 c | 2.3 ± 0.1 a | 62.7 ± 2.0 e | 6.6 ± 0.1 b |
Sinapic acid | 3.6 ± 0.1 ab | 4.7 ± 0.1 ab | 1.2 ± 0.1 a | 70.1 ± 2.9 c | 6.1 ± 0.3 b |
p-Coumaric acid | 42.6 ± 2.0 d | 28.0 ± 1.3 b | nd | 34.5 ± 1.3 c | 17.7 ± 0.6 a |
Caffeic acid | 25.6 ± 1.1 d | 14.4 ± 0.6 b | 38.6 ± 1.7 e | 21.8 ± 0.7 c | 1.1 ± 0.2 a |
p-Hydroxybenzoic acid | 9.7 ± 0.3 a | 13.9 ± 0.5 b | 46.4 ± 2.1 e | 34.0 ± 1.1 c | 39.2 ± 1.6 d |
Syringic acid | 5.2 ± 0.2 a | 7.1 ± 0.2 b | nd | nd | nd |
Epicatechin galat | 16.6 ± 0.7 a | nd | nd | nd | nd |
Rosmarinic acid | 33.6 ± 1.5 b | 18.6 ± 0.8 a | nd | 121.0 ± 5.1 c | nd |
Isoferulic acid | 5.0 ± 0.1 c | 2.3 ± 0.1 a | nd | 3.8 ± 0.1 b | nd |
Gentisic acid | nd | 12.5 ± 0.5 a | nd | 97.4 ± 4.1 c | 25.0 ± 2.0 b |
Vanillic acid | 19.9 ± 0.7 b | 8.8 ± 0.4 a | nd | nd | 32.2 ± 1.1 c |
Kaempferol | nd | nd | 2.9 ± 0.1 a | nd | nd |
Quercetin | 5.8 ± 0.1 a | 9.8 ± 0.3 c | 7.5 ± 0.3 b | nd | nd |
Rutin | 32.9 ± 1.3 c | 15.1 ± 0.6 b | 9.1 ± 0.4 a | nd | nd |
Hydroxybenzoic acids | 42.7 ± 1.6 a | 50.3 ± 1.9 a | 55.9 ± 2.4 a | 263.0 ± 11 c | 179.2 ± 7.0 b |
Hydroxycinnamic acids | 152.0 ± 6.8 d | 101.9 ± 4.3 c | 42.1 ± 1.9 a | 313.9 ± 12.1 e | 72.5 ± 3.0 b |
Phenolic acids | 194.7 ± 8.4 c | 152.2 ± 6.2 b | 98.0 ± 4.3 a | 577.0 ± 23.1 e | 251.7 ± 10.0 d |
Flavonoids | 63.9 ± 2.5 b | 37.9 ± 1.4 a | 59.0 ± 2.6 b | nd | nd |
Total phenolics | 258.4 ± 10.9 b | 190.2 ± 7.6 a | 156.9 ± 6.9 a | 577.0 ± 23.1 c | 251.7 ± 10.0 b |
AA and SAA | Daikon (Japanese Radish) | Chinese Red Radish | Peas | Beetroot | Onion |
---|---|---|---|---|---|
AA by DPPH | 194.24 ± 4.95 c | 135.55 ± 5.98 b | 87.46 ± 1.28 a | 764.48 ± 4.18 e | 208.12 ± 5.70 d |
AA by RP | 196.88 ± 6.04 bc | 150.06 ± 2.11 b | 75.66 ± 1.99 a | 1199.04 ± 42.35 d | 247.30 ± 5.12 c |
AA by ABTS | 82.37 ± 3.23 c | 47.24 ± 0.30 b | 30.82 ± 1.33 a | 242.36 ± 0.83 e | 116.64 ± 1.31 d |
SAA by DPPH | 0.42 ± 0.01 b | 0.39 ± 0.02 b | 0.28 ± 0.00 a | 1.19 ± 0.01 d | 0.78 ± 0.02 c |
SAA by RP | 0.43 ± 0.01 b | 0.44 ± 0.01 b | 0.25 ± 0.01 a | 1.87 ± 0.07 d | 0.92 ± 0.02 c |
SAA by ABTS | 0.18 ± 0.01 c | 0.14 ± 0.00 b | 0.10 ± 0.00 a | 0.38 ± 0.00 d | 0.43 ± 0.00 e |
Pearson Correlation Coefficient (r) | DPPH | RP | ABTS |
---|---|---|---|
Total phenolics by FC method | 0.88 * | 0.87 | 0.79 |
Chlorophyll a | 0.89 * | 0.89 * | 0.95 * |
Chlorophyll b | 0.87 | 0.86 | 0.94 * |
Chlorophyll a + b | 0.88 * | 0.88 * | 0.95 * |
Gallic acid | 0.89 * | 0.89 * | 0.95 * |
Protocatechuic acid | 0.86 | 0.86 | 0.94 * |
Epicatechin | −0.55 | −0.52 | −0.68 |
Catechin | −0.63 | −0.60 | −0.79 |
Chlorogenic acid | −0.14 | −0.15 | 0.08 |
Ferulic acid | 0.77 | 0.75 | 0.68 |
Sinapic acid | 0.99 ** | 1.00 ** | 0.94 * |
Coumaric acid | 0.44 | 0.41 | 0.45 |
Caffeic acid | −0.07 | −0.05 | −0.25 |
p-Hydroxybenzoic acid | 0.12 | 0.15 | 0.15 |
Syringic acid | −0.38 | −0.39 | −0.44 |
Epikatehin galat | −0.17 | −0.21 | −0.14 |
Rosmarinic acid | 0.96 ** | 0.96 ** | 0.88 * |
Isoferulic acid | 0.45 | 0.42 | 0.38 |
Gentisic acid | 0.98 ** | 0.98 ** | 0.96 * |
Vanillic acid | −0.34 | −0.37 | −0.11 |
Kaempferol | −0.39 | −0.36 | −0.49 |
Quercetin | −0.67 | −0.66 | −0.82 |
Rutin | −0.44 | −0.47 | −0.49 |
Hydroxybenzoic acids | 0.86 | 0.87 | 0.93 * |
Hydroxycinnamic acids | 0.95 * | 0.94 * | 0.89 * |
Phenolic acids | 0.99 ** | 0.99 ** | 0.99 ** |
Flavonoids | −0.64 | −0.65 | −0.75 |
Total phenolics by HPLC | 1.00 ** | 0.99 ** | 0.98 ** |
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Stajčić, S.; Ćetković, G.; Tumbas Šaponjac, V.; Travičić, V.; Ilić, P.; Brunet, S.; Tomić, A. Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study. Processes 2024, 12, 1743. https://doi.org/10.3390/pr12081743
Stajčić S, Ćetković G, Tumbas Šaponjac V, Travičić V, Ilić P, Brunet S, Tomić A. Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study. Processes. 2024; 12(8):1743. https://doi.org/10.3390/pr12081743
Chicago/Turabian StyleStajčić, Slađana, Gordana Ćetković, Vesna Tumbas Šaponjac, Vanja Travičić, Petar Ilić, Sara Brunet, and Ana Tomić. 2024. "Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study" Processes 12, no. 8: 1743. https://doi.org/10.3390/pr12081743