Next Article in Journal
The Innovative Potential of Key Mentha Species: An Assessment Based on Patent Analysis
Previous Article in Journal
Nutritional, Elemental and Toxicity Assessment of Three Tropical Fruits’ Pulps and Seeds
 
 
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Proceeding Paper

Nutritional and Functional Composition of Microgreens: A Comparison of Various Species †

by
Roxana Elizabeth González
1,2 and
Verónica Carolina Soto Vargas
3,*
1
EEA La Consulta, CRMza-SJ, Instituto Nacional de Tecnología Agropecuaria (INTA), Ex ruta 40 km 96, La Consulta, Mendoza 5567, Argentina
2
Facultad de Ciencias Exactas y Naturales, Universidad Nacional de Cuyo (UNCUYO), Padre J. Contreras 1300, Mendoza 5500, Argentina
3
Instituto de Biología Agrícola de Mendoza (IBAM), CONICET, Facultad de Ciencias Agrarias, Mendoza 5505, Argentina
*
Author to whom correspondence should be addressed.
Presented at the 5th International Electronic Conference on Foods, 28–30 October 2024; Available online: https://sciforum.net/event/Foods2024.
Biol. Life Sci. Forum 2024, 40(1), 25; https://doi.org/10.3390/blsf2024040025
Published: 7 February 2025
(This article belongs to the Proceedings of The 5th International Electronic Conference on Foods)

Abstract

The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers.
Keywords: micro-scale vegetables; functional food; bioactive compounds micro-scale vegetables; functional food; bioactive compounds

Share and Cite

MDPI and ACS Style

González, R.E.; Vargas, V.C.S. Nutritional and Functional Composition of Microgreens: A Comparison of Various Species. Biol. Life Sci. Forum 2024, 40, 25. https://doi.org/10.3390/blsf2024040025

AMA Style

González RE, Vargas VCS. Nutritional and Functional Composition of Microgreens: A Comparison of Various Species. Biology and Life Sciences Forum. 2024; 40(1):25. https://doi.org/10.3390/blsf2024040025

Chicago/Turabian Style

González, Roxana Elizabeth, and Verónica Carolina Soto Vargas. 2024. "Nutritional and Functional Composition of Microgreens: A Comparison of Various Species" Biology and Life Sciences Forum 40, no. 1: 25. https://doi.org/10.3390/blsf2024040025

APA Style

González, R. E., & Vargas, V. C. S. (2024). Nutritional and Functional Composition of Microgreens: A Comparison of Various Species. Biology and Life Sciences Forum, 40(1), 25. https://doi.org/10.3390/blsf2024040025

Article Metrics

Back to TopTop