The Effect of Seaweed Extract on the Total Phenolic Content, Total Flavonoid Content, and Total Glucosinolate Content in Waltham 29 Broccoli Microgreens and Green World 316 Broccoli Microgreens

Low, Ting Yue (2022) The Effect of Seaweed Extract on the Total Phenolic Content, Total Flavonoid Content, and Total Glucosinolate Content in Waltham 29 Broccoli Microgreens and Green World 316 Broccoli Microgreens. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Brassica oleracea var. italica, broccoli is well known for their high levels of polyphenol contents and glucosinolate. Glucosinolate are a large group of sulfur-containing secondary metabolites which are mainly found in cruciferous plants and have nutritional effects and biologically active compounds. Their breakdown products have been reported to prevent cancer growth in a variety of organs. Seaweed extract is a low-cost biostimulant in agricultural areas. Polyphenol contents protect the body's tissues against oxidative stress and associated pathologies. The objective of the present study was to raise and compare the polyphenol contents and total glucosinolate content in Waltham 29 broccoli microgreens and Green World 316 broccoli microgreens by using seaweed extract. In this study, broccoli microgreens were planted starting from seeds indoors and the specific groups were treated with seaweed extract at Day 0, Day 4, and Day 9. The protein content in seaweed extract was 7.04% from the Kjeldahl Method. Broccoli microgreens were harvested at Day 13 and extracted to analyse total phenolic contents (TPC) through modified Folin-Ciocalteu method, total flavonoid contents (TFC) through aluminium chloride colorimetric method, and total glucosinolate contents (TGC) by palladium colorimetric method. The results showed that there were no significant differences in total phenolic contents and total flavonoid contents between Waltham 29 broccoli microgreens and Green World 316 broccoli microgreens and the seaweed extract did not affect the total phenolic contents and total flavonoid contents in broccoli microgreens. However, in total glucosinolate contents, Waltham 29 broccoli microgreens showed 44.66% higher glucosinolate contents than Green World 316 broccoli microgreens. The broccoli microgreens treated with seaweed extract also showed an increasing amount of total glucosinolate contents. This finding indicated that seaweed extract will only improve the total glucosinolate contents but not in total phenolic contents and total flavonoid contents