Abstract:
Microgreens, considered “superfood”, are easy to cultivate and very rich in health promoting compounds, as antioxidants. White cabbage (Brassica oleracea var. capitata) 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 Na2SO4
, 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 Na2SO4
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 Na2SO4
. 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 Na2SO4 generally determined the strongest antioxidant properties. The
results could be used to develop new production technologies for antioxidant-enriched microgreens.
