Nutritional and Functional Composition of Microgreens: A Comparison of Various Species

Autores
Gonzalez, Roxana Elizabeth; Soto Vargas, Verónica Carolina
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
Fuente
Biology and Life Sciences Forum 40 (1) : 25. (February 2025)
Materia
Alimentos Funcionales
Compuestos Bioactivos
Microverde
Valor Nutritivo
Functional Foods
Bioactive Compounds
Microgreens
Nutritive Value
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/21321
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spelling Nutritional and Functional Composition of Microgreens: A Comparison of Various SpeciesGonzalez, Roxana ElizabethSoto Vargas, Verónica CarolinaAlimentos FuncionalesCompuestos BioactivosMicroverdeValor NutritivoFunctional FoodsBioactive CompoundsMicrogreensNutritive ValueArtículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers.EEA La ConsultaFil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; ArgentinaFil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; ArgentinaFil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; ArgentinaMDPI2025-02-18T11:46:16Z2025-02-18T11:46:16Z2025-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/21321https://www.mdpi.com/2673-9976/40/1/252673-9976https://doi.org/10.3390/blsf2024040025Biology and Life Sciences Forum 40 (1) : 25. (February 2025)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sosteniblesinfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:47:09Zoai:localhost:20.500.12123/21321instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:47:09.407INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
title Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
spellingShingle Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
Gonzalez, Roxana Elizabeth
Alimentos Funcionales
Compuestos Bioactivos
Microverde
Valor Nutritivo
Functional Foods
Bioactive Compounds
Microgreens
Nutritive Value
title_short Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
title_full Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
title_fullStr Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
title_full_unstemmed Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
title_sort Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
dc.creator.none.fl_str_mv Gonzalez, Roxana Elizabeth
Soto Vargas, Verónica Carolina
author Gonzalez, Roxana Elizabeth
author_facet Gonzalez, Roxana Elizabeth
Soto Vargas, Verónica Carolina
author_role author
author2 Soto Vargas, Verónica Carolina
author2_role author
dc.subject.none.fl_str_mv Alimentos Funcionales
Compuestos Bioactivos
Microverde
Valor Nutritivo
Functional Foods
Bioactive Compounds
Microgreens
Nutritive Value
topic Alimentos Funcionales
Compuestos Bioactivos
Microverde
Valor Nutritivo
Functional Foods
Bioactive Compounds
Microgreens
Nutritive Value
dc.description.none.fl_txt_mv Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers.
EEA La Consulta
Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina
Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina
Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina
description Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
publishDate 2025
dc.date.none.fl_str_mv 2025-02-18T11:46:16Z
2025-02-18T11:46:16Z
2025-02
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/21321
https://www.mdpi.com/2673-9976/40/1/25
2673-9976
https://doi.org/10.3390/blsf2024040025
url http://hdl.handle.net/20.500.12123/21321
https://www.mdpi.com/2673-9976/40/1/25
https://doi.org/10.3390/blsf2024040025
identifier_str_mv 2673-9976
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sostenibles
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Biology and Life Sciences Forum 40 (1) : 25. (February 2025)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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