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Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Food Science and Human Wellness 2020年第1期9卷 45-51页

作者： Libo Tan holly nuffer Jiannan Feng Shu Hang Kwan Hsiangting Chen Xiao Tong Lingyan Kong Department of Human Nutrition and Hospitality Management University of AlabamaTuscaloosaAL 35487USA Department of Clothing Textile&Interior DesignUniversity of AlabamaTuscaloosaAL 35487USA

Microgreens are young and tender vegetables or herbs that provide attractive color,flavor,and *** purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods(hydroponically *** grown)and from different sources(commercial *** farm).No significant difference in total phenolic concentration and antioxidant capacity was found in all broccoli microgreens,but a significantly higher chlorophyll concentration was found in farm microgreens than the commercial ***,the soil-grown farm microgreens possessed a significantly higher vitamin C concentration than hydroponically-grown farm sample and commercial *** in the sensory study favored farm samples regardless of growing method,and their overall liking was significantly correlated with taste of the *** addition,six other microgreens from the local farm were analyzed for their nutritional *** conclusions suggested a potential for consumers to still benefit nutritionally by purchasing commercial microgreens at a lower cost;however,it may be worthwhile for consumers to purchase microgreens from local farms for a better sensory experience.

关键词： Microgreens Antioxidant Phenolic Chlorophyll Sensory Hydroponics

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