Brassicaceae genotype background dominates the qualitative and mineral profile of six microgreens species grown in controlled environment

Microgreens appeared in the human diet as a decoration of culinary dishes, due to their shape, tenderness and vivid colours. They are currently attracting researchers' attention for their nutraceutical properties. In fact, they were found to be packed with vitamin C, carotenoids and minerals. The genetic aspect is one the most important preharvest factors. Microgreens of the Brassicaceae family are well researched. In our study, six genotypes belonging to the Brassicaceae family: Cress (Lepidium sativum L., 'Curled'), komatsuna (Brassica rapa L. var. perviridis 'Comred F1'), mibuna (Brassica rapa L. subsp. nipposinica 'Japanese greens'), mizuna (Brassica rapa var. japonica 'Greens'), pak choi (Brassica rapa L. subsp. chinensis 'Red Wizard F1'), tastoi (Brassica rapa L. subsp. narinosa), were cultivated in a growth chamber, and analysed to determine colourimetric parameters, nitrate content, minerals, bioactive molecules (chlorophylls, carotenoids, ascorbic acid, total phenols) and antioxidant activity. The results confirmed the hypothesis of genetic variability for the analysed parameters. pak choi and komatsuna had the highest content of macronutrients (P, S, K and Ca). Pak choi had the highest total chlorophylls and total ascorbic acid content. These findings place emphasis on an appealing product like microgreens.