## 3 Results and Discussion
### Effect of LED Light Treatments on Antioxidant Potential of Cabbage Microgreens  
Antioxidant properties of white, green, and red cabbage result from the presence of bioactive components in the plant, such as phenolic compounds, vitamin C, carotenoids, and chlorophylls. As reported by several authors, red cabbage is superior to white cabbage in terms of antioxidant content and consequently also has a higher antioxidant potential [29; 50; 51; 52; 53]. The antioxidant potential of white and red cabbage microgreens cultivated under different LED light treatments was estimated by four different methods. These include the scavenging potential of stable, synthetic ABTS\({}^{+}\) radical cation (ABTS) and toward synthetic DPPH radical (DPPH), as well as the potential toward peroxyl radical (ORAC) and the potential to reduce ferric ion to ferrous ion (FRAP). Trolox, a water  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Microgreens** & **Light Treatments** & **Total Phenolics** & **Anthocyanins** \\ \hline \multirow{3}{*}{White cabbage} & White & 3480 \(\pm\) 62 a & 8.51 \(\pm\) 0.15 a \\  & White + red & 3986 \(\pm\) 65 b & 19.35 \(\pm\) 0.14 b \\  & White + blue & 6944 \(\pm\) 27 c & 39.09 \(\pm\) 0.41 c \\ \hline \multirow{3}{*}{Red cabbage} & White & 6091 \(\pm\) 51 a & 326 \(\pm\) 3 a \\  & White + red & 6723 \(\pm\) 72 b & 565 \(\pm\) 16 b \\ \cline{1-1}  & White + blue & 8771 \(\pm\) 67 c & 547 \(\pm\) 10 b \\ \hline \hline \end{tabular} Values are expressed as mean \(\pm\) SD (\(n=3\)); different letters in the column denote a statistical difference at \(p<0.05\).  
\end{table}
Table 6: Content of the total phenolics and anthocyanins (mg 100 g\({}^{-1}\) DW) of white and red cabbage microgreens under different LED light treatments.  
soluble analog of vitamin E, was used as an antioxidant standard to determine the Trolox Equivalent (TE). The results for the antioxidant potential of microgreens are presented in Table 7.  
Significant differences (\(p<0.05\)) were found in the antioxidant capacity among the light treatments of red cabbage microgreens. In the case of white cabbage microgreens, the TE values did not differ statistically significantly between the use of white light without and with the addition of red light. Generally, the antioxidant potential of both cabbage microgreens was in the following decreasing order: white with blue light \(>\) white with red light \(>\) white light, regardless of the method used. The TE values clearly reflect that white light supplemented with blue light showed the greatest influence on the antioxidant potential. The addition of blue light to white light caused an almost 2-fold increase in the antioxidant potential determined by the FRAP method for white cabbage microgreens and by the ABTS method for red cabbage microgreens. In the remaining methods, supplementation of white light with blue light resulted in an increase in TE values of 53.3-87.3% and 63.0-71.0% for white and red cabbage microgreens, respectively (Table 7). Similar to the results of [PERSON] and [PERSON], red cabbage microgreens showed higher radical scavenging activity in comparison to white cabbage microgreens [54].