Nutritional quality and bioactive compounds of arugula ( Eruca sativa L.) sprouts and microgreens

• Published in: International journal of food science & technology 2023-10, Vol.58 (10), p.5089-5096
• Main Authors: Komeroski, Marina Rocha, Portal, Keyla Araujo, Comiotto, Jorgiana, Klug, Tâmmila Venzke, Flores, Simone Hickmann, Rios, Alessandro de Oliveira
• Format: Article
• Language: English
• Subjects: Bioactive compounds; Biological activity; Carotene; Carotenoids; Dietary fiber; Eruca sativa; Flavonoids; Foams; Germination; Glucosides; Hydroponics; Nutrient content; Nutritive value; Phenolic compounds; Phenols; Plastic foam; Polystyrene; Polystyrene resins; Seeds; Trays; Vegetables; Zeaxanthin; β-Carotene
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.16607

As an alternative to vegetables in their traditional stages of maturation, sprouts, and microgreens are increasing in popularity mainly due to the potential health benefit of the contents of bioactive compounds. This work aimed to evaluate and compare the nutritional profile and the bioactive compounds of arugula ( Eruca sativa L.) sprouts and microgreens produced organically in a hydroponic system. Seeds were placed in phenolic foams and soaked in water for 48 h to promote germination according to the supplier's recommendation. Sown trays were placed on top of perforated polystyrene boards and irrigated using a nutrient solution. Seeded trays were kept in a controlled environment and were exposed to 12 h photoperiod. Sprouts were harvested after 7 days of germination, while the microgreens were harvested after 14. As a result, these vegetables showed a high protein content, with sprouts being statistically different from microgreens (24.8% sprouts; 18.2% microgreens), with an excellent content of total fibre (34.3% sprouts; 28.7% microgreens) and soluble fibre (11.5% sprouts; 6.7% microgreens). Regarding the bioactive compounds, the predominance of carotenoids zeaxanthin and β‐carotene in the sprouts (41.8 and 19.8 μg g −1 , respectively) and the identification of more compounds as O‐glucosides derived from flavonoids in the microgreens were noted.