Details
| Original language | English |
|---|---|
| Article number | 115438 |
| Number of pages | 13 |
| Journal | Food research international |
| Volume | 200 |
| Early online date | 3 Dec 2024 |
| Publication status | Published - 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.
Keywords
- Anthocyanins, Betalains, Flavonoid glycosides, Hydroxycinnamic acid esters, Light emitting diodes, Photosynthetically active radiation, Ultraviolet-B radiation
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: Food research international, Vol. 200, 115438, 01.2025.
Research output: Contribution to journal › Article › Research › peer review
}
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 -