TABLE 4.
Overview of the effects of UV, blue, and green light on flavonoid glycosides and hydroxycinnamic acid derivatives.
| Species | Irradiation treatment | Induced changes in phenolic compounds UV light | References |
| Pak choi (Brassica rapa ssp. chinensis) | 0.35 W m–2 UV-B | Kaempferol glycosides ↑ Malates of hydroxycinnamic acids |
Harbaum-Piayda et al., 2010 |
| Rocket salad (Eruca sativa) | No UV vs 60% UV transmission | Quercetin glycosides ↑ Luteoloin glycosides ↑ Apigenin glycosides ↑ Hydroxycinnamic acids ↓- |
Mormile et al., 2019 |
| Kale (Brassica oleracea var. sabellica) | 0.22-0.88 kJ m–2 day–1 UV-BBE (single dose) | Quercetin glycosides ↓ Kaemperol glycosides ↑↓ (depending on glycosylation and acylation pattern) |
Neugart et al., 2012b |
| Kale (Brassica oleracea var. sabellica) | 0.25–1.25 kJ m–2 day–1 UV-BBE | Quercetin glycosides ↑ Kaemperol glycosides ↑↓ (depending on glycosylation and acylation pattern) |
Neugart et al., 2014 |
| Canola (Brassica napus) | 2 kJ m–2 day–1 UV-BBE | Quercetin glycosides ↓ Kaemperol glycosides ↑↓ (depending on glycosylation and acylation pattern) |
Olsson et al., 1998 |
| Broccoli (Brassica oleracea var. italica Plenck) | 2.9 kJ m–2 day–1 UV-B | Quercetin glycosides ↑- Kaempferol glycosides ↑- Hydroxycinnamic acids ↓- | Rechner et al., 2016 |
| Nasturtium (Nasturtium officinale), Mustard (Sinapis alba) | 1.12 W m–2 UV-B | Quercetin glycosides ↑ Kaempferol glycosides ↑ Hydroxycinnamic acids - |
Reifenrath and Mueller, 2007 |
| Species | Irradiation treatment | Induced changes in phenolic compounds blue light | References |
| Arabidopsis thaliana | PAR 168 μmol m–2 s–1 plus 32 μmol m–2 s–1 far red, blue light attenuated by film | Kaempferol glycosides ↑- Hydroxycinnamic acids ↑ | Brelsford et al., 2019 |
| Red leaf lettuce (Lactuca sativa L.) | 100 μmol m–2 s–1 | Total phenols ↑ Antocyanins ↑ |
Johkan et al., 2010 |
| Chinese kale (Brassica alboglabra) | 0–150 μmol m–2 s–1 | Total phenols ↑ Antocyanins ↑ |
Li et al., 2019 |
| Broccoli (Brassica oleracea var. italica Plenck) | 50 μmol m–2 s–1 blue light | Quercetin glycosides - Kaempferol glycosides ↑- Hydroxycinnamic acids - | Rechner et al., 2017 |
| Red leaf lettuce (Lactuca sativa) Basil (Ocimum basilicum) | 300 μmol m–2 s–1 (blue enhanced) | Quercetin glycosides ↑- Hydroxycinnamic acids ↑- | Taulavuori et al., 2016 |
| Basil (Ocimum basilicum), arugula (Eruca sativa), and bloody dock (Rumex sanguineus) | 300 μmol m–2 s–1 (blue enhanced) | Apigenin glycosides ↑- Luteolin glycosides ↑- Hydroxycinnamic acids ↑- | Taulavuori et al., 2018 |
| Lamb’s lettuce (Valerianella locusta) | 200 μmol m–2 s–1 50% red and 50% blue, 70% red and 30% blue, 90% red and 10% blue | Total phenols ↓ | Wojciechowska et al., 2015 |
| Pak choi (Brassica rapa ssp. chinensis) | 0–150 μmol m–2 s–1 | Total phenols ↑ Antocyanins ↑ |
Zheng et al. (2018) |
| Species | Irradiation treatment | Induced changes in phenolic compounds green light | References |
| Lettuce (Lactuca sativa L.) | Red:blue:green = 1:1:1 150 μmol m–2 s–1 | Total phenols ↑ | Bian et al., 2018 |
| Broccoli (Brassica oleracea var. italica Plenck) | 50 μmol m–2 s–1 blue light | Quercetin glycosides - Kaempferol glycosides - Hydroxycinnamic acids - | Rechner et al., 2017 |