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EVEC Microgreens
A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties
The current review investigates the effects of microgreens on human health and their use in different food items. In recent decades, various extraction met
Aqeela Sehrish, Iqra Majeed, Eliasse Zongo, Hudda Ayub, Hamad Rasul, Muhammad Abdul Rahim, Fahad Al‐Asmari
International Journal of Food Properties · 2023 · https://doi.org/10.1080/10942912.2023.2272564
Abstract
The current review investigates the effects of microgreens on human health and their use in different food items. In recent decades, various extraction methods, such as cold pressing, supercritical CO2 extraction, microwave-assisted extraction, liquid and gas chromatography, hydro-distillation method, Soxhlet extraction, alcohol extraction, steam distillation, and accelerated solvent extraction have been used for extraction under optimal conditions. Microgreens contain essential bioactive compounds which work as functional foods because these microgreens are produced and cut down before ripening. Since these are the tiny cotyledons of different pulses, grains, and vegetable seeds, they possess different nutritional profile than whole one which contains essential fatty acids, in which major one is linoleic acid and functional compounds as important antioxidant enzymes like glucoraphanin which signals the antioxidants, glucosinolates, isothiocyanates, anthocyanins, ascorbate peroxidase, catalase, superoxide dismutase, and peroxidase which work against inflammation and oxidative stress and so work against chronic diseases like hypertension, cardiovascular diseases, diabetes, and cancer. Many clinical and experimental studies have indicated that microgreens of different species fenugreek, brassica, black mustard, mung beans, green peas, red cabbage, and broccoli can be used to reduce the risk of metabolic disorders, goiter, kidney diseases, and other chronic illnesses. This review focuses on different microgreen extraction techniques, their practical applications in the food industry, and their health properties.
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How to credit this work
Aqeela Sehrish; Iqra Majeed; Eliasse Zongo; Hudda Ayub; Hamad Rasul; Muhammad Abdul Rahim; Fahad Al‐Asmari (2023). A review on various extraction and detection methods of bio-functional components from microgreens: food applications and health properties. International Journal of Food Properties. https://doi.org/10.1080/10942912.2023.2272564 Licensed under Creative Commons Attribution 4.0 (https://creativecommons.org/licenses/by/4.0/). Hosted by EVEC Athens (microgreens.org.gr). No changes were made to this article. Provided as-is, without warranties. EVEC Athens is not affiliated with, and this copy is not endorsed by, the authors or the publisher.
Explore this on our site
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