Table 2. Bioactive Compounds (Chlorophylls, Carotenoids, and Total Phenolics) and Total Antioxidant Capacity (TAC) in Red Radish, Green Pea, and Alfalfa Microgreens Treated with Se and Their Respective Controlsa.
| chlorophyll a (mg 100 g–1) | chlorophyll b (mg 100 g–1) | total chlorophyll (mg 100 g–1) | carotenoids (mg 100 g–1) | TPC (mg GAE g–1 FW) | TAC (μmol Trolox g–1 FW) | |
|---|---|---|---|---|---|---|
| red radish | 145 ± 11a | 35 ± 9a | 177 ± 22a | 55 ± 2a | 1.9 ± 0.1a | 9.5 ± 0.3a |
| red radish + Se | 158 ± 17a | 37 ± 9a | 205 ± 36a | 58 ± 2a | 1.5 ± 0.2b | 6.7 ± 0.7b |
| green pea | 292 ± 63b | 115 ± 8b | 408 ± 66b | 71 ± 26a | 0.99 ± 0.04c | 4 ± 1c |
| green pea + Se | 404 ± 78c | 118 ± 17b | 522 ± 94c | 116 ± 26b | 0.9 ± 0.1ce | 3.3 ± 0.5ce |
| alfalfa | 560 ± 42d | 156 ± 9c | 719 ± 36d | 148 ± 21b | 0.70 ± 0.06d | 2.4 ± 0.9de |
| alfalfa + Se | 451 ± 16c | 133 ± 15b | 579 ± 10c | 119 ± 16b | 0.73 ± 0.07de | 2.1 ± 0.7d |
a
Values are means ± SD of each plant species (n = 3). Tukey’s significance at P ≤ 0.05 among the treatments and plant species is indicated by different letters within each column.