Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study
In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated mi...
Gespeichert in:
| Veröffentlicht in: | Processes 2024-08, Vol.12 (8), p.1743 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | 8 |
| container_start_page | 1743 |
| container_title | Processes |
| container_volume | 12 |
| creator | Stajčić, Slađana Ćetković, Gordana Tumbas Šaponjac, Vesna Travičić, Vanja Ilić, Petar Brunet, Sara Tomić, Ana |
| description | In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens. |
| doi_str_mv | 10.3390/pr12081743 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3098190235</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3098190235</sourcerecordid><originalsourceid>FETCH-LOGICAL-c184t-bae939180becb2dba2943a14fbdc1df8948ef3f4baec4c9d18af23efad79bc7f3</originalsourceid><addsrcrecordid>eNpNkEtLAzEUhYMoWGo3_oKAO2E0j6mTuBuLL6i4qLod8ripU6bJmGTE_ntHKujdnLv47jmXg9ApJRecS3LZR8qIoFXJD9CEMVYVsqLV4b_9GM1S2pBxJOVifjVB65s2KJPbT8CLsO3D4G3Cyluc3wHXPrfhq7XKZ1z_QG3e4eDwCjowGSx-gzVkpTvAT62JYR0BfLrG9egVI3RqPPd4lQe7O0FHTnUJZr86Ra93ty-Lh2L5fP-4qJeFoaLMhVYguaSCaDCaWa2YLLmipdPWUOuELAU47sqRM6WRlgrlGAenbCW1qRyforO9bx_DxwApN5swRD9GNpxIQSVhfD5S53tqfDqlCK7pY7tVcddQ0vx02fx1yb8BAq9o5Q</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3098190235</pqid></control><display><type>article</type><title>Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study</title><source>MDPI - Multidisciplinary Digital Publishing Institute</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Stajčić, Slađana ; Ćetković, Gordana ; Tumbas Šaponjac, Vesna ; Travičić, Vanja ; Ilić, Petar ; Brunet, Sara ; Tomić, Ana</creator><creatorcontrib>Stajčić, Slađana ; Ćetković, Gordana ; Tumbas Šaponjac, Vesna ; Travičić, Vanja ; Ilić, Petar ; Brunet, Sara ; Tomić, Ana</creatorcontrib><description>In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.</description><identifier>ISSN: 2227-9717</identifier><identifier>EISSN: 2227-9717</identifier><identifier>DOI: 10.3390/pr12081743</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Acids ; Antioxidants ; Assaying ; Bioactive compounds ; Biological activity ; Chlorophyll ; Flavonoids ; Food ; High-performance liquid chromatography ; Peas ; Phenolic acids ; Phenols ; Radishes ; Spectrophotometry ; Sugar beets ; Vegetables</subject><ispartof>Processes, 2024-08, Vol.12 (8), p.1743</ispartof><rights>2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c184t-bae939180becb2dba2943a14fbdc1df8948ef3f4baec4c9d18af23efad79bc7f3</cites><orcidid>0009-0006-9680-8283 ; 0000-0002-3411-2022 ; 0000-0002-0611-0011 ; 0000-0003-0302-0851 ; 0000-0002-6338-342X ; 0000-0003-1925-6500 ; 0000-0002-3175-6076</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Stajčić, Slađana</creatorcontrib><creatorcontrib>Ćetković, Gordana</creatorcontrib><creatorcontrib>Tumbas Šaponjac, Vesna</creatorcontrib><creatorcontrib>Travičić, Vanja</creatorcontrib><creatorcontrib>Ilić, Petar</creatorcontrib><creatorcontrib>Brunet, Sara</creatorcontrib><creatorcontrib>Tomić, Ana</creatorcontrib><title>Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study</title><title>Processes</title><description>In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.</description><subject>Acids</subject><subject>Antioxidants</subject><subject>Assaying</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Chlorophyll</subject><subject>Flavonoids</subject><subject>Food</subject><subject>High-performance liquid chromatography</subject><subject>Peas</subject><subject>Phenolic acids</subject><subject>Phenols</subject><subject>Radishes</subject><subject>Spectrophotometry</subject><subject>Sugar beets</subject><subject>Vegetables</subject><issn>2227-9717</issn><issn>2227-9717</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNpNkEtLAzEUhYMoWGo3_oKAO2E0j6mTuBuLL6i4qLod8ripU6bJmGTE_ntHKujdnLv47jmXg9ApJRecS3LZR8qIoFXJD9CEMVYVsqLV4b_9GM1S2pBxJOVifjVB65s2KJPbT8CLsO3D4G3Cyluc3wHXPrfhq7XKZ1z_QG3e4eDwCjowGSx-gzVkpTvAT62JYR0BfLrG9egVI3RqPPd4lQe7O0FHTnUJZr86Ra93ty-Lh2L5fP-4qJeFoaLMhVYguaSCaDCaWa2YLLmipdPWUOuELAU47sqRM6WRlgrlGAenbCW1qRyforO9bx_DxwApN5swRD9GNpxIQSVhfD5S53tqfDqlCK7pY7tVcddQ0vx02fx1yb8BAq9o5Q</recordid><startdate>20240820</startdate><enddate>20240820</enddate><creator>Stajčić, Slađana</creator><creator>Ćetković, Gordana</creator><creator>Tumbas Šaponjac, Vesna</creator><creator>Travičić, Vanja</creator><creator>Ilić, Petar</creator><creator>Brunet, Sara</creator><creator>Tomić, Ana</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8FD</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>JG9</scope><scope>KB.</scope><scope>LK8</scope><scope>M7P</scope><scope>PDBOC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><orcidid>https://orcid.org/0009-0006-9680-8283</orcidid><orcidid>https://orcid.org/0000-0002-3411-2022</orcidid><orcidid>https://orcid.org/0000-0002-0611-0011</orcidid><orcidid>https://orcid.org/0000-0003-0302-0851</orcidid><orcidid>https://orcid.org/0000-0002-6338-342X</orcidid><orcidid>https://orcid.org/0000-0003-1925-6500</orcidid><orcidid>https://orcid.org/0000-0002-3175-6076</orcidid></search><sort><creationdate>20240820</creationdate><title>Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study</title><author>Stajčić, Slađana ; Ćetković, Gordana ; Tumbas Šaponjac, Vesna ; Travičić, Vanja ; Ilić, Petar ; Brunet, Sara ; Tomić, Ana</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c184t-bae939180becb2dba2943a14fbdc1df8948ef3f4baec4c9d18af23efad79bc7f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Acids</topic><topic>Antioxidants</topic><topic>Assaying</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Chlorophyll</topic><topic>Flavonoids</topic><topic>Food</topic><topic>High-performance liquid chromatography</topic><topic>Peas</topic><topic>Phenolic acids</topic><topic>Phenols</topic><topic>Radishes</topic><topic>Spectrophotometry</topic><topic>Sugar beets</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Stajčić, Slađana</creatorcontrib><creatorcontrib>Ćetković, Gordana</creatorcontrib><creatorcontrib>Tumbas Šaponjac, Vesna</creatorcontrib><creatorcontrib>Travičić, Vanja</creatorcontrib><creatorcontrib>Ilić, Petar</creatorcontrib><creatorcontrib>Brunet, Sara</creatorcontrib><creatorcontrib>Tomić, Ana</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>Materials Research Database</collection><collection>Materials Science Database</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Materials Science Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Processes</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Stajčić, Slađana</au><au>Ćetković, Gordana</au><au>Tumbas Šaponjac, Vesna</au><au>Travičić, Vanja</au><au>Ilić, Petar</au><au>Brunet, Sara</au><au>Tomić, Ana</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study</atitle><jtitle>Processes</jtitle><date>2024-08-20</date><risdate>2024</risdate><volume>12</volume><issue>8</issue><spage>1743</spage><pages>1743-</pages><issn>2227-9717</issn><eissn>2227-9717</eissn><abstract>In this study, the content of bioactive compounds and antioxidant activity was determined in five selected vegetable microgreens (daikon, i.e., Japanese radish; Chinese red radish; pea; beetroot; and onion). Total phenolics and chlorophylls were analyzed spectrophotometrically in all investigated microgreens. In addition, the content of betalains was determined spectrophotometrically in beetroot microgreens. HPLC analysis was used to identify and quantify individual phenolic compounds. The antioxidant activity of microgreens was determined by DPPH, ABTS and reducing power assays. The highest content of total phenolics, chlorophyll a and chlorophyll b was found in beetroot microgreens (639.85 mg GAE/100 g DW, 202.17 mg/100 g DW and 79.53 mg/100 g DW, respectively). In beetroot microgreens, the content of total betalains, betacyanins and betaxanthins was determined to be 57.27 mg/100 g DW, 43.58 mg BE/100 g DW and 13.68 mg VE/100 g DW, respectively. Among the investigated microgreens, beetroot microgreens showed the highest antioxidant activity, while pea microgreens exhibited the lowest antioxidant activity in all applied assays. The highest correlation was observed for the content of total phenolics and phenolic acids, as determined by HPLC analysis with antioxidant activity using all applied assays, indicating that these compounds were most important contributors to the antioxidant activity of the investigated vegetable microgreens.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/pr12081743</doi><orcidid>https://orcid.org/0009-0006-9680-8283</orcidid><orcidid>https://orcid.org/0000-0002-3411-2022</orcidid><orcidid>https://orcid.org/0000-0002-0611-0011</orcidid><orcidid>https://orcid.org/0000-0003-0302-0851</orcidid><orcidid>https://orcid.org/0000-0002-6338-342X</orcidid><orcidid>https://orcid.org/0000-0003-1925-6500</orcidid><orcidid>https://orcid.org/0000-0002-3175-6076</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2227-9717 |
| ispartof | Processes, 2024-08, Vol.12 (8), p.1743 |
| issn | 2227-9717 2227-9717 |
| language | eng |
| recordid | cdi_proquest_journals_3098190235 |
| source | MDPI - Multidisciplinary Digital Publishing Institute; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Acids Antioxidants Assaying Bioactive compounds Biological activity Chlorophyll Flavonoids Food High-performance liquid chromatography Peas Phenolic acids Phenols Radishes Spectrophotometry Sugar beets Vegetables |
| title | Bioactive Compounds and the Antioxidant Activity of Selected Vegetable Microgreens: A Correlation Study |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-14T09%3A56%3A14IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Bioactive%20Compounds%20and%20the%20Antioxidant%20Activity%20of%20Selected%20Vegetable%20Microgreens:%20A%20Correlation%20Study&rft.jtitle=Processes&rft.au=Staj%C4%8Di%C4%87,%20Sla%C4%91ana&rft.date=2024-08-20&rft.volume=12&rft.issue=8&rft.spage=1743&rft.pages=1743-&rft.issn=2227-9717&rft.eissn=2227-9717&rft_id=info:doi/10.3390/pr12081743&rft_dat=%3Cproquest_cross%3E3098190235%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3098190235&rft_id=info:pmid/&rfr_iscdi=true |