Assessment of sixteen different herbs for their suitability asantioxidant rich microgreens

MANOJ PUNASIA; HEMLATA  SINGH; ROSHNI AGNIHOTRI

doi:10.56093/ijas.v96i5.171661

Authors

MANOJ PUNASIA Dr Rajendra Prasad Central Agricultural University, Samastipur, Bihar 848 125, India
HEMLATA SINGH Dr Rajendra Prasad Central Agricultural University, Samastipur, Bihar 848 125, India
ROSHNI AGNIHOTRI Dr Rajendra Prasad Central Agricultural University, Samastipur, Bihar 848 125, India

https://doi.org/10.56093/ijas.v96i5.171661

Keywords:

Anti-oxidant potential, Bio-chemical characterization, Herbs, Microgreens, Nutri-dense food, Vegetables

Abstract

The study was carried out to evaluate 16 vegetable microgreens for morphological, sensory, and biochemical traits during the year 2023–24 at Dr Rajendra Prasad Central Agricultural University, Samastipur, Bihar. Significant variations were observed in growth characteristics, with radish (Raphanus sativus L.) demonstrating the fastest germination (2.30 days) and highest germination percentage (94.10%). Broccoli (Brassica oleracea var. italica) had the longest stem length (10.20 cm), while celery (Apium graveolens L.) had the shortest (3.93 cm). Biochemical analysis revealed significant variations in chlorophyll content with fenugreek (Trigonella foenum L.) and radish having the highest levels while total phenol content was highest in fenugreek and Brussels sprouts (Brassica oleracea var. gemmifera). Antioxidant activity was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. Lower DPPH activity showed strong antioxidant potential in fenugreek and carrot. While, high FRAP values indicated strong antioxidant capacity as evident in radish and carrot (Daucus carota subsp. sativus). Sensory evaluation on 9 point hedonic scale showed overall acceptability ranging from 5.5–9.0, with lettuce receiving notably low scores. The study highlighted the diversity and potential of microgreens as a rich source of antioxidants and other beneficial compounds.

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