The nutritional value of Brassica leafy greens in different growth stages
2020
Vaštakaitė-Kairienė, V. | Brazaityte, A. | Virsile, A. | Samuolienė, G. | Miliauskiene, J. | Jankauskiene, J. | Novickovas, A. | Duchovskis, P.
In this study, the nutritional value of Brassica leafy greens in different growth stages was investigated. Mustard (Brassica juncea L., 'Red Lion') and tatsoi (Brassica rapa var. rosularis) were grown indoors under light-emitting diodes (blue 447 nm, red 638 nm, red 665 nm, far-red 731 nm LEDs) lighting (total PFD 300±10 µmol m(‑2) s(‑1); 16 h day(‑1)). The contents of saccharides, phytochemicals, nitrates and mineral elements at microgreen (7 days), baby-leaf (21 days) and technical maturity (mustard - 31 days, tatsoi - 40 days) growth stages of leafy greens were evaluated. The significantly higher content of glucose (about 50%) and fructose (44% more) in baby leaf mustard and tatsoi were determined, in comparison to microgreens and technical maturity plants. Also, about 43% more phenolic compounds and 49% higher DPPH free radical scavenging activity in both species baby-leaf plants were determined. The mustard microgreens accumulated the significantly higher contents of NO(3-) (about 79%) and NO(2-) (about 68% more), and about 28% less Fe and 42% lower content of macro elements. A similar tendency on mineral elements in tatsoi was determined; however, approximately 70% higher contents of NO(3-) and 87% of NO(2-) in technical maturity tatsoi were determined. In conclusion, the contents of antioxidant properties having metabolites, NO(3-), NO(2-) and mineral elements in Brassica leafy greens varied depending on age, and the baby-leaf plants showed higher nutritional value, in comparison to microgreens or mature plants.
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