Table 1.
Antioxidant bioactive compounds content in broccoli, kale, mustard and radish microgreens before and after simulated gastrointestinal digestion.
| Microgreen | Total Content mg/100 g |
Bioaccessible Fraction mg/100 g |
Bioaccessibility (%) |
|---|---|---|---|
| Ascorbic Acid 1 | |||
| Broccoli | 50.99 ± 1.91 b | 0.56 ± 0.09 b | 1.10 ± 0.17 d |
| Kale | 56.14 ± 1.04 a | 1.05 ± 0.09 a | 1.87 ± 0.17 c |
| Mustard | 30.67 ± 1.02 d | 1.14 ± 0.10 a | 3.73 ± 0.32 a |
| Radish | 45.43 ± 1.15 c | 1.19 ± 0.09 a | 2.61 ± 0.21 b |
| Total carotenoids (β-carotene) 2 | |||
| Broccoli | 221.80 ± 13.36 a | 0.18 ± 0.02 b | 0.08 ± 0.01 c |
| Kale | 217.54 ± 18.74 a | 0.12 ± 0.02 c | 0.06 ± 0.01 d |
| Mustard | 224.27 ± 9.35 a | 0.25 ± 0.02 a | 0.11 ± 0.01 b |
| Radish | 162.29 ± 5.50 b | 0.23 ± 0.03 a | 0.14 ± 0.02 ab |
| Total isothiocyanates (sulphoraphane) 2 | |||
| Broccoli | 633.11 ± 10.69 b | 204.51 ± 47.94 b | 32.30 ± 7.57 b |
| Kale | 608.23 ± 35.63 b | 207.18 ± 10.33 b | 34.06 ± 1.70 b |
| Mustard | 801.07 ± 51.16 a | 248.90 ± 25.75 b | 31.07 ± 3.21 b |
| Radish | 809.62 ± 27.83 a | 512.99 ± 33.97 a | 63.36 ± 4.20 a |
| Total anthocyanins (cyanidin-3-glucose) 2 | |||
| Broccoli | 12.66 ± 1.53 b | ND | - |
| Kale | 1.39 ± 0.43 d | ND | - |
| Mustard | 36.40 ± 0.46 a | ND | - |
| Radish | 5.57 ± 0.86 c | ND | - |
| Total soluble polyphenols (GAE) 2 | |||
| Broccoli | 2037.38 ± 103.10 b | 1427.98 ± 175.00 a | 70.09 ± 8.59 a |
| Kale | 2415.95 ± 109.34 a | 1447.72 ± 140.10 a | 59.92 ± 5.80 a |
| Mustard | 1889.76 ± 64.81 bc | 820.57 ± 31.00 b | 43.42 ± 1.64 b |
| Radish | 2111.19 ± 132.79 b | 1434.82 ± 62.34 a | 67.96 ± 2.95 a |
1 Data presented in fresh weight (FW). 2 Data presented in dry weight (DW). Data are expressed as the mean ± SD (n = 3). Different lowercase letters in the same column for each bioactive compound indicate significant differences (p < 0.05). ND: not detected. GAE: Gallic acid equivalents.