Table 1.

Extraction of bioactive compound from vegetables sprouts.

Vegetable	Type	Extraction/Detection/Methods	Bioactive Compounds	Solvent	References
Water spinach	Leafy	--	Carotenoids and phenolic acids	--	[28]
Quinoa	Leafy	Conventional --	Phenolics, flavonoids, carotenoids (β-carotene and lycopene), and chlorophylls (a and b)	Ethanol	[29]
Brassica	Leafy	--	Polyphenols and glucosinolates	--	[30]
Kale and broccoli	Leafy	Ultrahigh-performance liquid chromatography high-resolution mass spectrometry	Polyphenols and glucosinolates	Methanol/water	[31]
Quinoa	Leafy	Spectrophotometry	Total phenolic compounds and antioxidants	Methanol	[32]
Radish, broccoli, leek, and beetroot	Leafy, Root	ABTS, FRAP, and ORAC	Polyphenols, L-ascorbic acid, carotenoids, and chlorophylls	Methanol	[33]
Garden cress	Leafy	HPLC, ABTS, and DPPH	Phenolic compound, antioxidant,, and flavonoids	Methanol	[34]
Onion	Root	HPLC and FTIR	Flavonoids, quercetin, and glucosides	Ethanol	[35]
Broccoli and red radish	Leafy Root	Conventional and HPLC-DAD	Glucosinolates and phenolic compounds	Methanol	[36]
Turnip	Root	Gas chromatography, mass spectroscopy, and DPPH	Phenolics, glucosinolates, and antioxidant,	Water	[37]
Fennel	Root	HPLC	Vitamin C, polyphenols, and antioxidants	Methanol/water	[38]
Brassicaceae	Root and leafy	FRAP	Phenolic compound and antioxidants	Methanol	[39]
Brussels	Leafy	HPLC and spectroscopic analysis	Chlorophyll, vitamin C, polyphenols, flavonoids, and antioxidants	Methanol	[36]
Sweet potato	Root	DPPH, spectrophotometer, LCMS/MS method	Anthocyanin and antioxidant,	Ethanol	[40]
Vegetable	Leafy	--	Glucosinolates, phenolics, and isoflavones	--	[41]
Brassica	Leafy	Conventional	Sulforaphane	--	[42]