ABSTRACT

2/IJBPAS/2023/12.9.6974 ABSTRACT Wheat and barley micro greens are emerging class of food that grows in a short time but have high nutritional value. These microgreens are associated with bioactive molecules like pigments, ascorbic acid, and polyphenols and eventually a high antioxidant activity. The total phenolic content, ascorbic acid and antioxidant levels were evaluated and compared in wheat and barley microgreens. In the present study the total phenolic content (TPC) was higher numerically in wheat as compared to barley microgreens on day 15th and 17th. The ascorbic acid was higher numerically in barley microgreen on day 15th and 17th as compared to wheat microgreen (0.11 ± 0.0152 mg/ml to 0.27633 ± 0.0111 mg/ml). The antioxidant levels in barley was significantly higher as compared to wheat microgreen in normal as well as in soil fortified with lemon, pomegranate, pineapple and banana peels on day 15th and 17th (p?0.05) Keywords: Microgreens, barley grass, wheatgrass, phytochemicals
Publication date: 01/09/2023

https://ijbpas.com/pdf/2023/September/MS_IJBPAS_2022_6974.pdf

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https://doi.org/10.31032/IJBPAS/2023/12.9.6974