## 3 Results and Discussion
### Effect of LED Light Treatments on Phenolic Compounds  
Phenolic compounds are the key contributors to the responses of plants toward biotic and abiotic stresses, and some of them are involved in pigmentation [36]. They are highly valuable in human nutrition because phenolic compounds have been linked to the prevention of cardiovascular diseases, cancer, diabetes, Alzheimer's, and other age-related diseases [37]. These secondary plant metabolites range from simple, low molecular weight, single aromatic-ringed compounds to large and complex flavonoids and tannins, with a wide range of biological activities. Mature white and red cabbage phenolic compound profiles have been extensively investigated [38; 39; 40; 41; 42]. In addition, data on the qualitative composition of phenolic compounds in red cabbage microgreens have been published [43]. The qualitative and quantitative composition of phenolic compounds is very important because the structure of phenolics significantly affects their properties. In connection with the above statement, the ethanolic extracts of tested microgreens were characterized for their individual phenolic compound content using LC/Q-TOF-MS in both negative and positive ion modes. The results of the phenolic composition of white and red cabbage microgreens grown under three LED lights are summarized in Tables 4 and 5. The results revealed that twenty-six and thirty-three phenolic compounds were identified in white and red cabbage microgreens, respectively. Regardless of the type of cabbage, the identified compounds belonged to phenolic acids, flavonoids, and anthocyanins. [PERSON] et al. identified fifty phenolic compounds, including eighteen anthocyanins, eleven phenolic acids, and twenty-one flavonoids (eleven quercetin derivatives and ten kaempfer derivatives) in red cabbage microgreens [43]. In the present study, the profile of phenolic compounds in white cabbage microgreens was determined for the first time. Three and eleven anthocyanins were detected in white and red cabbage microgreens, respectively. The profile of red cabbage anthocyanins is very complex, and so far thirty-six different pigments have been found in mature red cabbage [42]. As with mature vegetables, red cabbage microgreens contained acylated cyanidin-3-diglucoside-5-glucoside deriva \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Factor**} & \multicolumn{3}{c}{**White Cabbage Microgreens**} & \multicolumn{3}{c}{**Red Cabbage Microgreens**} \\ \cline{2-7}  & **White** & **White + Red** & **White + Blue** & **White + Red** & **White + Blue** \\ \hline Total carotenoids & 582 \(\pm\) 9 c & 281 \(\pm\) 13 b & 167 \(\pm\) 5 a & 689 \(\pm\) 16 c & 431 \(\pm\) 2 b & 350 \(\pm\) 2 a \\ Total chlorophylls & 1129 \(\pm\) 22 c & 555 \(\pm\) 17 b & 324 \(\pm\) 22 a & 1312 \(\pm\) 31 c & 856 \(\pm\) 6 b & 693 \(\pm\)19 a \\ Chlorophyll \(a\) & 391 \(\pm\) 11 c & 184 \(\pm\) 4 b & 117 \(\pm\) 2 a & 445 \(\pm\) 18 c & 283 \(\pm\) 8 b & 229 \(\pm\) 10 a \\ Chlorophyll \(b\) & 738 \(\pm\) 10 c & 369 \(\pm\) 12 b & 207 \(\pm\) 3 a & 870 \(\pm\) 3 c & 571 \(\pm\) 13 b & 464 \(\pm\) 11 a \\ \hline \hline \end{tabular} Values are expressed as mean \(\pm\) SD (\(n\) = 3), values with different letters in each row represent significant differences at \(p\) < 0.05 between the treatments, separately for each cultivar.  
\end{table} 
Table 3: Content (mg 100 g\({}^{-1}\) DW) of total carotenoids, total chlorophylls, chlorophyll \(a\), and chlorophyll \(b\) of white and red cabbage microgreens under white, white with red, and white with blue LED light. tives highly conjugated with acyl groups (sinapoyl, \(p\)-coumaroyl, feruloyl)--Table 5. The 14-day-old white cabbage microgreens, unlike the ripe white cabbage, also contained acylated cyanidin-3-diglucoside-5-glucoside derivatives (Table 4). Values are expressed as mean \(\pm\) SD (\(n=3\)); \"...\"--not detected; Cy--cyanidin; Kaempfer derivatives were expressed as kaempfer 3-glucoside equivalents.