Effect of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract under organic cultivation conditions.

This study was conducted to confirm the effects of salinity stress on bioactive compounds and antioxidant activity of wheat microgreen extract. The microgreens were cultivated for 8 days in organic media with different concentrations of Na [0 (control), 12.5, 25, 50, and 100 mM from sodium chloride] which was contained in a growth chamber with controlled temperature (20/15 °C, day/night), light (14/10 h, light/dark; intensity 150 μmol·m-2·s-1 with quantum dot light-emitting diodes), and humidity (60%). Treatment with increasing concentrations of Na resulted in an increase in the Na content of microgreens. Treatment with 12.5 mM of NaCl significantly maximized β-carotene (1.21 μg/mL), phenolic acid (41.70 μg/mL), flavonoid (165.47 μg/mL), and vitamin C (29.51 μg/mL) levels and the nitrite-scavenging activities (37.33%) in wheat microgreen extracts. In addition, the salt-stress caused due to treatment with 25 mM of NaCl resulted in the highest anthocyanin (51.43 μg/mL), 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (89.31%), and 2,2-diphenyl-1-picrylhydrazyl (63.28%) radical-scavenging activity. Therefore, attaining adequate levels of salt-stress may be useful for the industrial manufacturing of new products from wheat microgreen extract.