Antioxidant activity and biochemical contents of some cereal microgreens

Abstract

Microgreens are nutrient-rich functional foods with health-promoting properties. They have higher levels of beneficial components compared to mature plants, particularly cereal microgreens. In this study conducted in a fully controlled climate room, total phenolic (TPC), total antioxidant activity (TAA), total flavonoid content (TFC), total ascorbic acid content (TAC), carotenoid (CAR), and pigment contents of microgreens produced from two barley (Cetin-2000 and Tarm-92), two wheat (Dogu-88 and Ayyildiz) and three oat (Yeniceri, Faikbey and Kahraman) varieties were determined. According to the group averages, barley had the lowest results in terms of TPC, TAA, and TFC. The wheat group had the highest TAA, TPC (with oats), and TFC values (4728.44 mg TE g−1, 559.53 mg GAE 100 g−1, and 570.89 mg QE 100 g−1, respectively). The highest TAC was found in oat (23.15 mg 100 g−1). Total chlorophyll content (TCHL), chlorophyll a (CHLa), chlorophyll b (CHLb) and CAR contents were the highest in wheat and lowest in barley. According to the averages, there were ratios between TCHL with CHLa 1.3-fold, CHLb 7-fold, and CAR 5.5-fold. And 3.3-fold ratio occurred between CHLa and CHLb levels. It was determined that the examined cereal microgreens contained significantly antioxidant activities, biochemical and pigment contents.

Keywords

• Cereals
• microgreens
• chlorophyll
• total antioxidant activity
• phenolic composition
• Food Additives & Ingredients