Pigments, ascorbic acid, and total polyphenols content and antioxidant capacities of beet (Beta vulgaris) microgreens during growth

Abstract

Microgreens are an emerging class of fresh food with a high potential for the natural health supplement and support system of space life. Although beet microgreens are praised for their unique color, flavor, and overall eating quality, the study of their physicochemical composition is limited. In this study, profile of total chlorophylls, carotenoids, betalains, ascorbic acid, polyphenols, and equivalent antioxidant capacities (EAC) (as ascorbic acid) of beet (Beta vulgaris) microgreens of day 9 to day 21 were assayed and their correlations were evaluated. All investigated parameters were minimum on day 9 and significantly (p 0.05) reduction occurred in chlorophylls and carotenoids content after day 15, but all other parameters were significantly (p 0.76) were observed among all investigated parameters. This study demonstrates beet microgreens as a powerful natural antioxidant. Cell-based and human intervention studies are recommended to draw valuable information about potential bioactivity in humans.

Keywords

• beetmicrogreens
• physiochemical components
• antioxidant capacity
• chlorophyll
• carotenoids
• betalains
• ascorbic acid
• total polyphenols