Mineral and Antioxidant Attributes of Petroselinum crispum at Different Stages of Ontogeny: Microgreens vs. Baby Greens

Parsley is an aromatic herb native to the Mediterranean region and treasured for its phytochemical profile and bioactive properties. Developmental stage at harvest is a factor that modulates the nutritional quality of vegetables, including young greens. Accordingly, an experiment under strictly controlled conditions was carried out to compare the mineral macronutrient and phytochemical composition as well as the antioxidant activity of plain-leaf parsley (Petroselinum crispum cv. Comune 2) at two different harvest maturity stages, microgreens and baby greens. Macronutrients, carotenoids (lutein and beta-carotene) and polyphenols were quantified through ion chromatography, high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and UHPLC-Q-Orbitrap high-resolution mass spectrometry (HRMS), respectively. Microgreens accumulated more potassium and phosphorus, whereas baby greens accumulated more calcium and magnesium, and 65.5% less nitrate. In addition, microgreens provided 1.8-fold more lutein and 2.8-fold more beta-carotene, whereas baby greens provided 183.6% more total ascorbic acid, 64.2% more total polyphenols and 170.3% higher hydrophilic antioxidant activity. Based on the culinary and phytonutritive scope of the consumers, different harvest maturity stages can be opted for and production schemes designed. Future studies are warranted to appraise the importance of ontogeny as a determinant factor for the composition and bioactive value of additional micro-herb genotypes, including underutilized Mediterranean species.

Automated summary

The experiment compared the mineral macronutrient and phytochemical composition as well as antioxidant activity of plain-leaf parsley at two different harvest maturity stages, microgreens and baby greens. Results showed that microgreens contained more potassium and phosphorus, while baby greens had higher levels of calcium and magnesium, as well as lower nitrate content. Additionally, microgreens provided more lutein and beta-carotene, while baby greens had higher levels of ascorbic acid, polyphenols, and hydrophilic antioxidant activity.