| Summary: | Microgreens, considered “superfood”, are easy to cultivate and very rich in health-promoting compounds, as antioxidants. White cabbage (<i>Brassica oleracea</i> var. <i>capitata</i>) microgreens contain high quantities of phenolics, which contribute together with other bioactive compounds to their important antioxidant properties. The present study analyses the effects of development stage (5-, 7- and 9-days) and two sodium salts, NaCl and Na<sub>2</sub>SO<sub>4</sub>, in two concentrations (0.01 M and 0.1 M), on the antioxidant properties of white cabbage microgreens. Among the three development levels, the 5-day microgreens revealed the highest total phenolic content, DPPH radical scavenging and total reducing capacities. Concerning the effects of sodium salts, 0.01 M NaCl and 0.1 M Na<sub>2</sub>SO<sub>4</sub> determined higher total reducing capacity. Additionally, 0.01 M NaCl induced the highest DPPH radical scavenging capacity, while the most important total phenolics and anthocyanins contents were obtained in case of 0.1 M Na<sub>2</sub>SO<sub>4</sub>. In conclusion, from the developmental point of view, the 5-day old microgreens present, globally, the best characteristics. Considering the elicitor effects of sodium salts, 0.01 M NaCl and 0.1 M Na<sub>2</sub>SO<sub>4</sub> generally determined the strongest antioxidant properties. The results could be used to develop new production technologies for antioxidant-enriched microgreens.
|
|---|