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EVEC Microgreens
Nutritive and Phytochemical Composition of Aromatic Microgreen Herbs and Spices Belonging to the Apiaceae Family
Microgreens represent a new generation of food products, commonly used to garnish and embellish culinary dishes, and recently associated with an increasing
Maria Giordano, Spyridon Α. Petropoulos, Marios C. Kyriacou, Giulia Graziani, Armando Zarrelli, Youssef Rouphael, Christophe El‐Nakhel
Plants · 2022 · https://doi.org/10.3390/plants11223057
Abstract
Microgreens represent a new generation of food products, commonly used to garnish and embellish culinary dishes, and recently associated with an increasing interest in their nutraceutical and phytochemical profiles. Four Apiaceae species: Pimpinella anisum L. (anise), Anthriscus cerefolium L. (chervil), Carum carvi L. (caraway), and Anethum graveolens L. (dill) were assessed for fresh yield, macro- and microminerals, total chlorophylls, total ascorbic acid, carotenoids, polyphenols, and their antioxidant activity. Anise was the species yielding the most (2.53 kg m−2) and having the highest lutein content (18.4 µg g−1 dry weight (DW)). Chervil and dill were characterized by the highest total ascorbic acid content (~151 mg AA g−1 fresh weight (FW)). The phenolic profile highlighted the presence of five flavonoid derivatives and 12 phenolic acid derivatives, with quinic acid derivatives being the most abundant phenols in the species tested. In addition, anise, caraway, and dill proved to be considerably rich in total polyphenols (~11056 μg g−1 DW). Caraway and dill were characterized by the highest antioxidant activity measured by the DPPH and ABTS methods, whereas the FRAP method revealed caraway as having the highest antioxidant activity. Such results highlight the potential of Apiaceae species as an alternative to other families which are commonly used for microgreens production.
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How to credit this work
Maria Giordano; Spyridon Α. Petropoulos; Marios C. Kyriacou; Giulia Graziani; Armando Zarrelli; Youssef Rouphael; Christophe El‐Nakhel (2022). Nutritive and Phytochemical Composition of Aromatic Microgreen Herbs and Spices Belonging to the Apiaceae Family. Plants. https://doi.org/10.3390/plants11223057 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.
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