Effect of artificial light source on pigments, thiocyanates and ascorbic acid content in kale sprouts (Brassica oleracea L. var. Sabellica L.)

• Published in: Food chemistry 2020-11, Vol.330, p.127189, Article 127189
• Main Authors: Fiutak, Grzegorz, Michalczyk, Magdalena
• Format: Article
• Language: English
• Subjects: Ascorbic acid; Carotenes; Chlorophylls; LED; Light sources
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2020.127189

•The effect of artificial lights on kale sprouts quality was assessed.•The highest content of protein and thiocyanates was obtained in incandescent light.•The highest content of ascorbic acid and pigments was obtained in RGB LED lights.•Similar pigments content was obtained in Cold, Warm white LEDs and fluorescent light.•Cold, Warm LED was the most energy saving but did not give the best quality sprouts. The aim of the study was to assess the effect of incandescent, fluorescent, and LED (RGB (red, green, blue), white cold, white warm) lighting on characteristics of kale sprouts. The highest concentrations of chlorophylls, β-carotene, lutein, neoxanthin and violaxanthin were found in cotyledons of sprouts growing in RGB LED light. These had the largest proportion of cotyledons to the mass of plants and the highest content of ascorbic acid. The highest contents of protein and total thiocyanates were observed in sprouts cultivated in incandescent light, followed by plants growing under RGB LED light. The application of a conventional bulb led to the lowest yield as well as the smallest amounts of chlorophylls, β-carotene, lutein and neoxanthin in fresh mass of cotyledons. Of the light sources used, RGB LED treatment allowed plants with the highest content of most of the examined compounds to be obtained.