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Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens

1
Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 Valencia, Spain
2
CIAM (Centro de Innovación Agronómico_Grupo Alimentario Citrus), Avda. dels Gremis, Parcela 28. Pol. Ind. Sector 13, Riba-roja de Túria, 46394 Valencia, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(7), 250; https://doi.org/10.3390/foods8070250
Received: 28 May 2019 / Revised: 2 July 2019 / Accepted: 8 July 2019 / Published: 9 July 2019
Microgreens constitute an emerging class of fresh, healthy foods due to their nutritional composition. In this study the content of minerals and antioxidant bioactive compounds, and for the first time bioaccessibility, were evaluated in broccoli (Brassica oleracea L. var. italica Plenck), green curly kale (Brassica oleracea var. sabellica L.), red mustard (Brassica juncea (L.) Czern.) and radish (Raphanus sativus L.) hydroponic microgreens. Macro- (K, Ca, Mg) and oligo-elements (Fe, Zn), ascorbic acid, total soluble polyphenols, total carotenoids, total anthocyanins, total isothiocyanates and total antioxidant capacity (Trolox Equivalent Antioxidant Capacity and Oxygen Radical Absorbance Capacity) were determined before and after the standardized simulated gastrointestinal digestion process. All microgreens provided relevant amounts of vitamin C (31–56 mg/100 g fresh weight) and total carotenoids (162–224 mg β-carotene/100 g dry weight). Mineral content was comparable to that normally found in hydroponic microgreens and the low potassium levels observed would allow their dietetic recommendation for patients with impaired kidney function. Both total soluble polyphenols and total isothiocyanates were the greatest contributors to the total antioxidant capacity after digestion (43–70% and 31–63% bioaccessibility, respectively) while macroelements showed an important bioaccessibility (34–90%). In general, radish and mustard presented the highest bioaccessibility of bioactive compounds and minerals. Overall, the four hydroponic Brassicaceae microgreens present a wide array of antioxidant bioactive compounds. View Full-Text
Keywords: microgreens; Brassicaceae; bioaccessibility; minerals; bioactive compounds; antioxidants microgreens; Brassicaceae; bioaccessibility; minerals; bioactive compounds; antioxidants
MDPI and ACS Style

de la Fuente, B.; López-García, G.; Máñez, V.; Alegría, A.; Barberá, R.; Cilla, A. Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens. Foods 2019, 8, 250. https://doi.org/10.3390/foods8070250

AMA Style

de la Fuente B, López-García G, Máñez V, Alegría A, Barberá R, Cilla A. Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens. Foods. 2019; 8(7):250. https://doi.org/10.3390/foods8070250

Chicago/Turabian Style

de la Fuente, Beatriz; López-García, Gabriel; Máñez, Vicent; Alegría, Amparo; Barberá, Reyes; Cilla, Antonio. 2019. "Evaluation of the Bioaccessibility of Antioxidant Bioactive Compounds and Minerals of Four Genotypes of Brassicaceae Microgreens" Foods 8, no. 7: 250. https://doi.org/10.3390/foods8070250

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