Nutritional and Functional Composition of Microgreens: A Comparison of Various Species
Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024
| Autores principales: | , |
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| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
MDPI
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/21321 https://www.mdpi.com/2673-9976/40/1/25 https://doi.org/10.3390/blsf2024040025 |
| _version_ | 1855038385246175232 |
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| author | Gonzalez, Roxana Elizabeth Soto Vargas, Verónica Carolina |
| author_browse | Gonzalez, Roxana Elizabeth Soto Vargas, Verónica Carolina |
| author_facet | Gonzalez, Roxana Elizabeth Soto Vargas, Verónica Carolina |
| author_sort | Gonzalez, Roxana Elizabeth |
| collection | INTA Digital |
| description | Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 |
| format | info:ar-repo/semantics/artículo |
| id | INTA21321 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | INTA213212025-02-18T11:50:03Z Nutritional and Functional Composition of Microgreens: A Comparison of Various Species Gonzalez, Roxana Elizabeth Soto Vargas, Verónica Carolina Alimentos Funcionales Compuestos Bioactivos Microverde Valor Nutritivo Functional Foods Bioactive Compounds Microgreens Nutritive Value Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024 The objective of this work is to evaluate the nutritional and functional composition of microgreens of different species. Beet, pea, adzuki bean, popcorn, onion, and carrot were studied. The nutritional composition was determined according to the AOAC. The content of total phenolic compounds, flavonoids, chlorophylls, total carotenoids, and the in vitro antioxidant activity were evaluated by spectrophotometry. The results show that the aduki bean showed the highest levels of chlorophylls and carotenoids. For total phenolic compounds and flavonoids, onion and carrot micro vegetables had the highest content of these bioactive compounds that also showed the highest antioxidant activity. The results obtained show that micro vegetables are an excellent alternative to fresh foods, providing the scope and importance for the introduction of these vegetables into the diet, as they, sometimes, require long production cycles and more resources or are not usually accepted by consumers. EEA La Consulta Fil: Gonzalez, Roxana Elizabeth. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Gonzalez, Roxana Elizabeth. Universidad Nacional de Cuyo. Facultad de Ciencias Exactas y Naturales; Argentina Fil: Soto Vargas, Verónica Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza. Instituto de Biología Agrícola de Mendoza; Argentina Fil: Soto Vargas, Verónica Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Biología Agrícola de Mendoza; Argentina 2025-02-18T11:46:16Z 2025-02-18T11:46:16Z 2025-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/21321 https://www.mdpi.com/2673-9976/40/1/25 2673-9976 https://doi.org/10.3390/blsf2024040025 eng info:eu-repograntAgreement/INTA/2023-PE-L04-I119, Abordaje de la calidad y procesos de agregado de valor de productos en sistemas agrobioindustriales sostenibles info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf MDPI Biology and Life Sciences Forum 40 (1) : 25. (February 2025) |
| spellingShingle | Alimentos Funcionales Compuestos Bioactivos Microverde Valor Nutritivo Functional Foods Bioactive Compounds Microgreens Nutritive Value Gonzalez, Roxana Elizabeth Soto Vargas, Verónica Carolina Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title | Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title_full | Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title_fullStr | Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title_full_unstemmed | Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title_short | Nutritional and Functional Composition of Microgreens: A Comparison of Various Species |
| title_sort | nutritional and functional composition of microgreens a comparison of various species |
| topic | Alimentos Funcionales Compuestos Bioactivos Microverde Valor Nutritivo Functional Foods Bioactive Compounds Microgreens Nutritive Value |
| url | http://hdl.handle.net/20.500.12123/21321 https://www.mdpi.com/2673-9976/40/1/25 https://doi.org/10.3390/blsf2024040025 |
| work_keys_str_mv | AT gonzalezroxanaelizabeth nutritionalandfunctionalcompositionofmicrogreensacomparisonofvariousspecies AT sotovargasveronicacarolina nutritionalandfunctionalcompositionofmicrogreensacomparisonofvariousspecies |