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      Genotype-Specific Modulatory Effects of Select Spectral Bandwidths on the Nutritive and Phytochemical Composition of Microgreens

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          Abstract

          Advanced analytical data on microgreens' response to different light spectra constitutes a valuable resource for designing future crop-specific spectral management systems. The current study defined variation in productivity, nutritive and functional quality (mineral–carotenoid–polyphenolic profiles and antioxidant capacity) of novel microgreens (amaranth, cress, mizuna, purslane) in response to select spectral bandwidths (red, blue, blue-red), and appraised clustering patterns configured by the genotype-light-spectrum nexus. Growth parameters dependent on primary metabolism were most favored by blue-red light's efficiency in activating the photosynthetic apparatus. Nitrate accumulation was higher under monochromatic light owing to the dependency of nitrite reductase on the light-driven activity of PSI, most efficiently promoted by blue-red light. Although mineral composition was mostly genotype-dependent, monochromatic red and blue lights tended to increase K and Na and decrease Ca and Mg concentrations. Lutein, β-carotene, and lipophilic antioxidant capacity were generally increased by blue-red light putatively due to the coupling of heightened photosynthetic activity to increased demand for protection against oxidative stress; the disparate response however of purslane highlights the importance of genotype specificity in these responses and calls for additional investigation. Analysis of polyphenols by Orbitrap LC-MS/MS revealed substantial genotypic differences. Most abundant phenolics were chlorogenic acid ( ˉx = 5503 µg g −1 dw), feruloylquinic acid ( ˉx = 974.1 µg g −1 dw), and caffeoyl feruloyl tartaric acid ( ˉx = 993 µg g −1 dw). Hydroxycinnamic acids accounted for 79.0% of the mean total phenolic content across species, flavonol glycosides for 20.7%, and flavone glycosides for 0.3%. The general response across species was a decrease in individual polyphenolic constituents, particularly flavonol glycosides, and total polyphenols under blue-red light. The pronounced effectiveness of monochromatic blue light in eliciting synthesis of flavonoids could be linked to their capacity for absorbing shorter wavelengths thereby quenching generated photo-oxidation potential. The light-induced stimulation of the phenylpropanoid pathway by monochromatic blue light through epigenetic mechanisms or redox signaling in the photosynthetic apparatus warrants further investigation. The current work highlights how optimized genetic background combined with effective light management might facilitate the production of superior functional quality microgreens.

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          Phenolic Compounds in Brassica Vegetables

          Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.
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            Effects of supplemental light quality on growth and phytochemicals of baby leaf lettuce

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              Assessment of vitamin and carotenoid concentrations of emerging food products: edible microgreens.

              Microgreens (seedlings of edible vegetables and herbs) have gained popularity as a new culinary trend over the past few years. Although small in size, microgreens can provide surprisingly intense flavors, vivid colors, and crisp textures and can be served as an edible garnish or a new salad ingredient. However, no scientific data are currently available on the nutritional content of microgreens. The present study was conducted to determine the concentrations of ascorbic acid, carotenoids, phylloquinone, and tocopherols in 25 commercially available microgreens. Results showed that different microgreens provided extremely varying amounts of vitamins and carotenoids. Total ascorbic acid contents ranged from 20.4 to 147.0 mg per 100 g fresh weight (FW), while β-carotene, lutein/zeaxanthin, and violaxanthin concentrations ranged from 0.6 to 12.1, 1.3 to 10.1, and 0.9 to 7.7 mg/100 g FW, respectively. Phylloquinone level varied from 0.6 to 4.1 μg/g FW; meanwhile, α-tocopherol and γ-tocopherol ranged from 4.9 to 87.4 and 3.0 to 39.4 mg/100 g FW, respectively. Among the 25 microgreens assayed, red cabbage, cilantro, garnet amaranth, and green daikon radish had the highest concentrations of ascorbic acids, carotenoids, phylloquinone, and tocopherols, respectively. In comparison with nutritional concentrations in mature leaves (USDA National Nutrient Database), the microgreen cotyledon leaves possessed higher nutritional densities. The phytonutrient data may provide a scientific basis for evaluating nutritional values of microgreens and contribute to food composition database. These data also may be used as a reference for health agencies' recommendations and consumers' choices of fresh vegetables.
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                Author and article information

                Contributors
                Journal
                Front Plant Sci
                Front Plant Sci
                Front. Plant Sci.
                Frontiers in Plant Science
                Frontiers Media S.A.
                1664-462X
                19 November 2019
                2019
                : 10
                : 1501
                Affiliations
                [1] 1Department of Vegetable Crops, Agricultural Research Institute , Nicosia, Cyprus
                [2] 2Department of Agricultural Sciences, University of Naples Federico II , Portici, Italy
                [3] 3Department of Pharmacy, University of Naples Federico II , Naples, Italy
                [4] 4Department of Chemical Sciences, University of Naples Federico II , Naples, Italy
                Author notes

                Edited by: Antonio Elia, University of Foggia, Italy

                Reviewed by: Aušra Brazaitytė, Lithuanian Research Centre for Agriculture and Forestry, Lithuania; Akvile Virsile, Lithuanian Research Centre for Agriculture and Forestry, Lithuania

                *Correspondence: Marios C. Kyriacou, m.kyriacou@ 123456ari.gov.cy

                This article was submitted to Crop and Product Physiology, a section of the journal Frontiers in Plant Science

                Article
                10.3389/fpls.2019.01501
                6896982
                31850015
                4d7e87a9-85df-42fc-b53e-469deee781ec
                Copyright © 2019 Kyriacou, El-Nakhel, Pannico, Graziani, Soteriou, Giordano, Zarrelli, Ritieni, De Pascale and Rouphael

                This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

                History
                : 05 August 2019
                : 29 October 2019
                Page count
                Figures: 4, Tables: 3, Equations: 0, References: 74, Pages: 16, Words: 10918
                Categories
                Plant Science
                Original Research

                Plant science & Botany
                amaranth,blue-red light,carotenoids,cress,minerals,mizuna,phenolic compounds,purslane
                Plant science & Botany
                amaranth, blue-red light, carotenoids, cress, minerals, mizuna, phenolic compounds, purslane

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