Table 4.
Main effects of species (amaranth and turnip greens) and LED treatment (W = white, B = blue, R = red) on total phenolic content (TPC), ascorbic acid (Asc), and antioxidant activity (DPPH) of microgreens.
| TPC (mg GAE·100 g−1 FW) |
Asc (mg·g−1 FW) |
DPPH (mg TE·100 g−1 FW) |
||
|---|---|---|---|---|
| Species (S) | Amaranth | 124.8 ± 13.5 b | 0.20 ± 0.0 b | 54.6 ± 5.2 b |
| Turnip greens | 145.6 ± 7.7 a | 0.78 ± 0.2 a | 180.5 ± 22.2 a | |
| LED treatment (L) | W | 135.6 ± 2.3 b | 0.79 ± 0.2 a | 102.4 ± 26.5 b |
| B | 168.6 ± 6.2 a | 0.20 ± 0.0 c | 168.5 ± 42.9 a | |
| R | 104.4 ± 12.2 c | 0.51 ± 0.1 b | 82.3 ± 15.7 c | |
| Significance | S | ** | *** | *** |
| L | *** | *** | *** | |
| S × L | ** | *** | ** |
Values (mean ± se) within each column, followed by the same letter, do not significantly differ at p ≤ 0.05 according to Tukey’s test; significant at p ≤ 0.01 (**) and 0.001 (***). Three biological replicates were used for the analysis (n = 3).