Functional Lentil Sprouts Produced under Different Led Light Wavelengths Conditions

Jorge E. Ruiz-Nieto, Jesús Hernández-Ruiz, Diana Sanzón-Gómez, Paula C. Isiordia-Lachica, José Luis Zárate-Castrejón, Ana I. Mireles-Arriaga*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Advances in innovative agricultural technology could allow to satisfice the production of fresh foods. The use of light emitting diodes (LEDs) indoor farming production could, modify biological responses increasing the functional value of vegetable food like lentil sprouts, offering higher antioxidants content and to promote the bioavailability of their nutrients. Lentil growth under blue, violet, green, orange and red light in a dark growing chamber. As internal and external controls, seeds were germinated under white and natural (outdoor) light. Morphological, physiological and biochemical variables were evaluated. Green light enlarged the sprouts stem, reduced the biomass and the concentration of chlorophyll. Violet and white lights increased the protein concentration. Blue wavelength increased the seeds germination, concentration of β-carotenes, phenolic compounds and the antioxidant activity. The experimental evidence suggest blue LED light could be useful to produce functional lentil sprouts with a high nutritional value.

Original languageEnglish
Article numberLRF-657
Pages (from-to)1059-1062
Number of pages4
JournalLegume Research
Volume45
Issue number8
DOIs
StatePublished - Aug 2022
Externally publishedYes

Bibliographical note

Publisher Copyright:
© 2022, Agricultural Research Communication Centre. All rights reserved.

Keywords

  • Antioxidants
  • Functional sprouts
  • LED light
  • Lens culinaris

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