The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Autorschaft

  • Caspar Friedrich Wessler
  • Martin Weiland
  • Sven Einfeldt
  • Melanie Wiesner-Reinhold
  • Monika Schreiner
  • Susanne Neugart

Externe Organisationen

  • Leibniz-Institut für Gemüse- und Zierpflanzenbau Großbeeren (IGZ) e.V.
  • Humboldt-Universität zu Berlin (HU Berlin)
  • Ferdinand-Braun-Institut gGmbH, Leibniz-Institut für Höchstfrequenztechnik (FBH)
  • Georg-August-Universität Göttingen
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Details

OriginalspracheEnglisch
Aufsatznummer115438
Seitenumfang13
FachzeitschriftFood research international
Jahrgang200
Frühes Online-Datum3 Dez. 2024
PublikationsstatusVeröffentlicht - Jan. 2025

Abstract

Phenolic compounds are known for their health-promoting effects on humans. Pak choi (Brassica rapa ssp. chinensis) and Swiss chard (Beta vulgaris subsp. vulgaris) are used here as model plants, as they are eaten raw as baby leaf lettuce and differ in their phenolic compound profile while showing similar morphology. In a greenhouse an artificial light source with UV-B (215 mW m−2), blue (104 μmol m−2 s−1) and red (245 μmol m−2 s−1) LEDs was implemented to increase phenolic compounds during the last days before harvest. Pak choi shows an increase or trend towards an increase in the monoacylated triglycosides of kaempferol and quercetin after 4 days of irradiation for 4 h each. For example kaempferol-3-caffeoyl-sophoroside-7-glucoside was increased at low PAR values in the third run and red-dominated light treatment by up to 120 %. In addition, it was observed that the red variety ‘Amur’ has higher concentrations of quercetin glycosides which were increased often. In swiss chard, on the other hand, there was only a sporadic increase in vitexin glycosides. Despite very different concentrations in some samples, 2″-glucosyl-vitexin and 2″-glucosyl-6″-malonyl-vitexin showed significant increases of up to 350 % in the two chard varieties Lukullus and Rhubarb chard. The results suggest that the exposure time or intensity of UV-B radiation needs to be optimized for each species and has not yet consistently led to an increase but trends in phenolic compounds and in antioxidant activity in this study.

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The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard. / Wessler, Caspar Friedrich; Weiland, Martin; Einfeldt, Sven et al.
in: Food research international, Jahrgang 200, 115438, 01.2025.

Publikation: Beitrag in FachzeitschriftArtikelForschungPeer-Review

Wessler CF, Weiland M, Einfeldt S, Wiesner-Reinhold M, Schreiner M, Neugart S. The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard. Food research international. 2025 Jan;200:115438. Epub 2024 Dez 3. doi: 10.1016/j.foodres.2024.115438
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title = "The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard",
abstract = "Phenolic compounds are known for their health-promoting effects on humans. Pak choi (Brassica rapa ssp. chinensis) and Swiss chard (Beta vulgaris subsp. vulgaris) are used here as model plants, as they are eaten raw as baby leaf lettuce and differ in their phenolic compound profile while showing similar morphology. In a greenhouse an artificial light source with UV-B (215 mW m−2), blue (104 μmol m−2 s−1) and red (245 μmol m−2 s−1) LEDs was implemented to increase phenolic compounds during the last days before harvest. Pak choi shows an increase or trend towards an increase in the monoacylated triglycosides of kaempferol and quercetin after 4 days of irradiation for 4 h each. For example kaempferol-3-caffeoyl-sophoroside-7-glucoside was increased at low PAR values in the third run and red-dominated light treatment by up to 120 %. In addition, it was observed that the red variety {\textquoteleft}Amur{\textquoteright} has higher concentrations of quercetin glycosides which were increased often. In swiss chard, on the other hand, there was only a sporadic increase in vitexin glycosides. Despite very different concentrations in some samples, 2″-glucosyl-vitexin and 2″-glucosyl-6″-malonyl-vitexin showed significant increases of up to 350 % in the two chard varieties Lukullus and Rhubarb chard. The results suggest that the exposure time or intensity of UV-B radiation needs to be optimized for each species and has not yet consistently led to an increase but trends in phenolic compounds and in antioxidant activity in this study.",
keywords = "Anthocyanins, Betalains, Flavonoid glycosides, Hydroxycinnamic acid esters, Light emitting diodes, Photosynthetically active radiation, Ultraviolet-B radiation",
author = "Wessler, {Caspar Friedrich} and Martin Weiland and Sven Einfeldt and Melanie Wiesner-Reinhold and Monika Schreiner and Susanne Neugart",
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TY - JOUR

T1 - The effect of supplemental LED lighting in the range of UV, blue, and red wavelengths at different ratios on the accumulation of phenolic compounds in pak choi and swiss chard

AU - Wessler, Caspar Friedrich

AU - Weiland, Martin

AU - Einfeldt, Sven

AU - Wiesner-Reinhold, Melanie

AU - Schreiner, Monika

AU - Neugart, Susanne

N1 - Publisher Copyright: © 2024 The Author(s)

PY - 2025/1

Y1 - 2025/1

N2 - Phenolic compounds are known for their health-promoting effects on humans. Pak choi (Brassica rapa ssp. chinensis) and Swiss chard (Beta vulgaris subsp. vulgaris) are used here as model plants, as they are eaten raw as baby leaf lettuce and differ in their phenolic compound profile while showing similar morphology. In a greenhouse an artificial light source with UV-B (215 mW m−2), blue (104 μmol m−2 s−1) and red (245 μmol m−2 s−1) LEDs was implemented to increase phenolic compounds during the last days before harvest. Pak choi shows an increase or trend towards an increase in the monoacylated triglycosides of kaempferol and quercetin after 4 days of irradiation for 4 h each. For example kaempferol-3-caffeoyl-sophoroside-7-glucoside was increased at low PAR values in the third run and red-dominated light treatment by up to 120 %. In addition, it was observed that the red variety ‘Amur’ has higher concentrations of quercetin glycosides which were increased often. In swiss chard, on the other hand, there was only a sporadic increase in vitexin glycosides. Despite very different concentrations in some samples, 2″-glucosyl-vitexin and 2″-glucosyl-6″-malonyl-vitexin showed significant increases of up to 350 % in the two chard varieties Lukullus and Rhubarb chard. The results suggest that the exposure time or intensity of UV-B radiation needs to be optimized for each species and has not yet consistently led to an increase but trends in phenolic compounds and in antioxidant activity in this study.

AB - Phenolic compounds are known for their health-promoting effects on humans. Pak choi (Brassica rapa ssp. chinensis) and Swiss chard (Beta vulgaris subsp. vulgaris) are used here as model plants, as they are eaten raw as baby leaf lettuce and differ in their phenolic compound profile while showing similar morphology. In a greenhouse an artificial light source with UV-B (215 mW m−2), blue (104 μmol m−2 s−1) and red (245 μmol m−2 s−1) LEDs was implemented to increase phenolic compounds during the last days before harvest. Pak choi shows an increase or trend towards an increase in the monoacylated triglycosides of kaempferol and quercetin after 4 days of irradiation for 4 h each. For example kaempferol-3-caffeoyl-sophoroside-7-glucoside was increased at low PAR values in the third run and red-dominated light treatment by up to 120 %. In addition, it was observed that the red variety ‘Amur’ has higher concentrations of quercetin glycosides which were increased often. In swiss chard, on the other hand, there was only a sporadic increase in vitexin glycosides. Despite very different concentrations in some samples, 2″-glucosyl-vitexin and 2″-glucosyl-6″-malonyl-vitexin showed significant increases of up to 350 % in the two chard varieties Lukullus and Rhubarb chard. The results suggest that the exposure time or intensity of UV-B radiation needs to be optimized for each species and has not yet consistently led to an increase but trends in phenolic compounds and in antioxidant activity in this study.

KW - Anthocyanins

KW - Betalains

KW - Flavonoid glycosides

KW - Hydroxycinnamic acid esters

KW - Light emitting diodes

KW - Photosynthetically active radiation

KW - Ultraviolet-B radiation

UR - http://www.scopus.com/inward/record.url?scp=85213050778&partnerID=8YFLogxK

U2 - 10.1016/j.foodres.2024.115438

DO - 10.1016/j.foodres.2024.115438

M3 - Article

AN - SCOPUS:85213050778

VL - 200

JO - Food research international

JF - Food research international

SN - 0963-9969

M1 - 115438

ER -