Antioxidant properties and sensory evaluation of microgreens from commercial and local farms Lingyan Kong – University of Alabama et al. Deposited 05/06/2020 Citation of published version: Tan, L., et al. (2020): Antioxidant properties and sensory evaluation of microgreens from commercial and local farms. Food Science and Human Wellness, vol. 9. DOI: https://doi.org/10.1016/j.fshw.2019.12.002 This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. Full text at https://doi.org/10.1016/j.fshw.2019.12.002 or send request to
[email protected] Antioxidant Properties and Sensory Evaluation of Microgreens from Commercial and Local Farms Libo Tana,#,*, Holly Nuffera,#, Jiannan Fenga, Shu Hang Kwana, Hsiangting Chena, Xiao Tongb, Lingyan Konga,* a Department of Human Nutrition and Hospitality Management, University of Alabama, Tuscaloosa, AL 35487 b Department of Clothing, Textile, & Interior Design, University of Alabama, Tuscaloosa, AL 35487 # These authors contributed equally to the work and are considered as co-first authors. *Corresponding authors. Address: 407 Russell Hall, 504 University Blvd, Tuscaloosa, AL 35487, USA (L. Tan) 482 Russell Hall, 504 University Blvd, Tuscaloosa, AL 35487, USA (L. Kong) E-mail address:
[email protected] (L. Tan)
[email protected] (L. Kong) 1 Abstract Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by different methods (hydroponically vs. soil grown) and from different sources (commercial vs. local 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 one.