Quantitative analysis of phytoconstituents and in-vitro biological activities of nine edible microgreens from West Bengal

Abstract

Microgreens are promising sources of nutrition in the daily diet, which have gained attention for their rich phytochemical profile and associated health benefits. The current research aims to quantify the total phytoconstituent content and determine the in vitro anti-oxidant, anti-diabetic, and anti-inflammatory activities of nine different microgreens: chia, coriander, carrot, fenugreek, radish, spinach, sunflower, turnip, and beetroot. The quantification of phytoconstituents in cultivated microgreens, followed by in vitro biological activity profiling, was conducted. Significant differences in total phenolic, tannin, flavonoid and pigment content among the samples (P <0.001) were found. Sunflower microgreen proved to be the most potent anti-oxidant agent (IC₅₀ = 48.19 μg/mL). Chia microgreens recorded the highest chlorophyll content at 21.27 μg/g FW. Fenugreek microgreens demonstrated potent α-amylase inhibitory activity with an IC₅₀ of 11.01 μg/mL. Chia and coriander microgreens were promising anti-inflammatory agents with IC₅₀ values of 23.09 and 28.40 μg/mL. Principal Component Analysis elaborates the correlation between morphological characters, phytoconstituent content and pharmacological activities of the microgreens. The findings suggest that these microgreens contain health-promoting phytochemicals and may serve as functional foods for managing oxidative stress, inflammation, and hyperglycemia. Further, microgreens can be examined for their in vivo biological activities, followed by their recommendation for daily dietary intake.