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Antioxidant properties of radish microgreens grown at different LED lighting

Microgreens have recently become very popular food product. They are considered as “functional food” containing high content of bioactive components and antioxidants that can benefit human health. Although they are easy to grow, the artificial lighting could significantly influence the antioxidant capacity and the content of phytochemical components. The aim was to determine the effect of two different artificial light sources on antioxidant properties of radish microgreens. The study was performed on three cultivars of radish (Raphanus sativus L.): China rose (CHR), Sango and Daikon. Radishes were grown in a growth chamber with artificial purple and white LED lighting (45 umol m2s-1, 24°C, photoperiod 16h/8h). Physiological status of 7-day old microgreens were determined by measuring total antioxidant capacity (DPPH and FRAP), amount of total soluble phenols (PHE), sugar and proteins, as well as the concentrations of ascorbic acid (AA), carotenoids, total chlorophylls and anthocyanins. Our results showed that white light provoked higher PHE ant ANTH in Sango. However, purple light induced higher antioxidant capacity, PHE and AA in CHR and Daikon as well as higher AA and PROT in all three cultivars. Therefore, purple LED lighting had more beneficial influence on antioxidant properties of radish microgreens compared to white LED lighting.

Raphanus sativus L., antioxidant capacity, polyphenols, ascorbic acid, anthocyanins

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