LED Light Quality Affected Bioactive Compounds, Antioxidant Potential, and Nutritional Value of Red and White Cabbage Microgreens

Microgreens are environmentally friendly and have health benefits in addition to their basic nutritional contents. The effect of white (W), white-blue (W + B), and white-red (W + R) light on the bioactive compounds, nutrient composition, and antioxidant potential of red and white cabbage microgreens were investigated using light-emitting diodes (LEDs). The results showed that protein, fat, ash, chlorophylls, and carotenoids were the highest in microgreens under W light, while phenolic compounds were highest in microgreens under W + B light. Supplementation with white light, as well as red or blue light, resulted in higher levels of sugars and total fiber in both white and red microgreens. Twenty-six and thirty-three phenolic compounds were identified in white and red cabbage microgreens, respectively. The identified phenolics belonged to three classes, including phenolic acids, flavonols, and anthocyanins. The antioxidant potential of both cabbage microgreens was determined by four methods (ABTS, DPPH, ORAC, and FRAP). It was found that the highest antioxidant potential was observed in microgreens grown under the W + B light combination. On the other hand, the W + R light combination increased the content of beta-sitosterol and campesterol. The results may be helpful in the selection of the type of LED lighting that determines the high nutritional and health-promoting potential of white and red cabbage microgreens.

Automated summary

Through the use of LED lighting, it was found that white light had the highest impact on the protein, fat, ash, chlorophylls, and carotenoids content of red and white cabbage microgreens, while white-blue light had the highest impact on phenolic compounds. Supplementation with white, red, or blue light resulted in increased sugar and total fiber levels in both types of microgreens. Additionally, the combination of white and blue light led to the highest antioxidant potential in microgreens.