## 4 Discussion
### Antioxidative Properties
[4], the highest total polyphenol content was found in roselle microgreens (73.6 mg GAE/100 g FW) while the lowest was in spinach microgreens (14.6 mg GAE/100 g FW). These values were comparable with those obtained by [PERSON] et al. [46] in basil (95 mg/100 g FW) and parsley (62 mg/100 g FW). In another study on 13 microgreens species, the total polyphenol content varied from 691 ug/g DW (2.8 mg/100 g FW) to 5920 ug/g DW (35.4 mg/100 g FW) [47]. There are many factors that affect how much phenol there is, such as what kind of plant it is, how it grows, when it is ready to be harvested, and how it was prepared [48]. Other young shoots with a specifically superior total polyphenol content were, according to [PERSON] et al. [4], fennel (63.5 mg/100 g), radish (61.8 mg/100 g), and mustard (49.3 mg/100 g). The authors also noticed a remarkable differentiation in the total polyphenol content of all six chosen microgreens. The highest content of total polyphenols was found in pearl millet microgreens, while the lowest was found in mustard microgreens, depending on the time of harvesting [4]. [PERSON] et al. [48] also found a greater total polyphenol concentration in the microgreens of fenugreek, radish, and roselle, in comparison with the red cabbage, radish, broccoli, and purple radish microgreens. Phenolic compounds exhibit antioxidant capabilities and are advantageous for human health in many ways. Their potent antioxidant capacity stems from their ability to scavenge free radicals, provide electrons to oxidizing species, and indirectly mitigate the accumulation of reactive oxygen species (ROS) [44; 49]. [PERSON] et al. [50] analyzed the polyphenol profile and antioxidant activity of the amelina plant (_Camelina sativa_ L.), collected at five morphological phases, i.e., from the vegetative stage to the stage of mature seed pods. The total content of polyphenols in the amelina extracts ranged from 49.2 to 59.1 mg GAE/g FW and the discrepancies were not statistically meaningful for the several growth stages examined. [PERSON] et al. [50] observed the presence of chlorogenic acid and quercetin glycosides in the aerial parts of _Camelina sativa_ L., which was its principal phenolic components. The contents varied in different ways during the growth cycle, although the chlorogenic acid content and the sum of the flavonoids both reached the maximum levels in the plant extracts at the bud phase. The overall values of polyphenol content of the plant extracts at all growth phases were greater in comparison to the amounts reported by [PERSON] [51] for the defatted seed extracts prepared using several types of diluents (3.2-21.8 mg GAE/g of FW). The total polyphenol content determined by [PERSON] et al. [50] in the fresh matter of amelina at the ripe seed pod phase was quite comparable to the total polyphenol content examined in the _Camelina sativa_ L. seed meal [52] and in seeds and defatted meal [53]. [PERSON] et al. [39] concluded that the increased concentrations of phenolic antioxidants in mature phases might be due to the synthesis of these compounds, as plant defense molecules increase via the activation of the phenylpropanol pathway. The antioxidant activity of the shoots of rare oilseed plants ranged from 1.25 (nigella from the first harvest) to 4.43 (safflower from the first harvest) \(\upmu\)mol Trolox/1 g FW. As reported by [PERSON] et al. [54], the red cabbage young shoots exhibited higher and more statistically significant antioxidant activity compared to red-headed cabbage, and the antioxidant activity of the young shoots dated using ABTS, DPPH, and FRAP assays was 700.1, 186.7, and 324.9 mmol Trolox/g DW, respectively. The amounts reported by [PERSON] et al. [55] for the red cabbage sprouts were similar to those found by [PERSON] et al. [54]. In the study of [PERSON] et al. [39], the results showed that the antioxidant activity of microgreens ranged from 2.15 to 17.77 \(\upmu\)mol TE/g and in the four assays assessed, mature vegetables had a significantly higher antioxidant potential than their microgreens.