Basella alba is a frequently consumed leafy vegetable. However, research on its nutritional components is limited. This study aimed to explore the variation in the nutritional components and antioxidant capacity of different cultivars and organs of Basella alba. Here, we primarily chose classical spectrophotometry and high-performance liquid chromatography (HPLC) to characterize the variation in nutritional components and antioxidant capacity among different organs (inflorescences, green fruits, black fruits, leaves, and stems) of eight typical cultivars of Basella alba. The determination indices (and methods) included the total soluble sugar (anthrone colorimetry), total soluble protein (the Bradford method), total chlorophyll (the ethanol-extracting method), total carotenoids (the ethanol-extracting method), total ascorbic acid (the HPLC method), total proanthocyanidins (the p-dimethylaminocinnamaldehyde method), total flavonoids (AlCl₃ colorimetry), total phenolics (the Folin method), and antioxidant capacity (the FRAP and ABTS methods). The results indicated that M5 and M6 exhibited advantages in their nutrient contents and antioxidant capacities. Additionally, the inflorescences demonstrated the highest total ascorbic acid and total phenolic contents, while the green and black fruits exhibited relatively high levels of total proanthocyanidins and antioxidant capacity. In a comparison between the green and black fruits, the green fruits showed higher levels of total chlorophyll (0.77–1.85 mg g⁻¹ DW), total proanthocyanidins (0.62–2.34 mg g⁻¹ DW), total phenolics (15.28–27.35 mg g⁻¹ DW), and ABTS (43.39–59.16%), while the black fruits exhibited higher levels of total soluble protein (65.45–89.48 mg g⁻¹ DW) and total soluble sugar (56.40–207.62 mg g⁻¹ DW) in most cultivars. Chlorophyll, carotenoids, and flavonoids were predominantly found in the leaves of most cultivars, whereas the total soluble sugar contents were highest in the stems of most cultivars. Overall, our findings underscore the significant influence of the cultivars on the nutritional composition of Basella alba. Moreover, we observed notable variations in the nutrient contents among the different organs of the eight cultivars, and proanthocyanidins may contribute significantly to the antioxidant activity of the fruits. On the whole, this study provides a theoretical basis for the genetic breeding of Basella alba and dietary nutrition and serves as a reference for the comprehensive utilization of this vegetable.

Mustard is an edible vegetable in the genus Brassica with tender and clean sprouts and short growth cycles that has become a rich source of nutrients required by humans. Here, the effects of dark exposure duration and planting density on the health-promoting phytochemicals and the antioxidant capacity of mustard sprouts were evaluated. The content of soluble sugar, soluble protein, chlorophyll, and carotenoids and the antioxidant capacity of mustard were higher in the two-day dark treatment; the content of indolic glucosinolates was also more affected in the dark day experiment than in the planting density experiment. The soluble sugar, soluble protein, and aliphatic and total glucosinolate levels were higher when sprouts were grown at high densities (6–7 g per tray); however, no significant variation was observed in the content of chlorophyll and carotenoids and the antioxidant capacity. The results of this study show that the optimum cultivation regime for maximizing the concentrations of nutrients of mustard plants is a planting density of 6 g of seeds per tray and a two-day dark treatment.

Purple flowering stalks and green flowering stalks of Brassica campestris are widely cultivated in the middle and upper reaches of the Yangtze River. Here, concentrations of the main health-promoting compounds and antioxidant capacity levels were characterized in different parts (leaves, peel, flesh, and inflorescences) of purple and green flowering stalks. There were significant differences in the concentrations of health-promoting compounds between the two variants; the concentrations of pigments, especially anthocyanidins, and gluconapin, were significantly higher in purple flowering stalks than in green flowering stalks, and the progoitrin content was significantly higher in green flowering stalks than in purple flowering stalks. The leaves were judged to be the most nutritional edible part because they had the highest concentrations of pigments, ascorbic acid, proanthocyanidins, flavonoids, and total phenolics. Antioxidant capacity was also highest in the leaves, and it was positively correlated with the concentration of health-promoting compounds. Purple flowering stalks and green flowering stalks were found to be rich in health-promoting compounds, especially glucosinolates. Overall, our findings indicate that consumption of the leaves and peel would provide the most health benefits. Some suggestions are provided regarding the processing and utilization of these edible components.

Chinese kale sprouts are widely cultivated and consumed due to their elevated nutritional worth and ease of cultivation in controlled environments. This study focused on the effects of several light types (white, red, and blue) both by themselves and in conjunction with calcium chloride (CaCl₂) on the physiological development and nutritional value of Chinese kale sprouts. Analysis proved that under differing light treatments, white light resulted in the highest pigment content, and red light markedly increased plant height, fresh mass, and soluble sugar accumulation. Additionally, blue light significantly enhanced the antioxidant capacity. When light quality and calcium chloride were applied together, fresh mass increased by 9.50%, 9.85%, and 12.47% (compared with single light treatments), and significantly elevated the indolic glucosinolate content. Besides, red light combined with calcium chloride also enhanced the antioxidant capacity (ferric reducing antioxidant power (FRAP) content) compared with red light alone, increasing by 14.31%. This research determined that red light in conjunction with calcium chloride obtained the highest yield of sprouts, and it can also offer new strategies for increasing the antioxidant capacity, while the blue light in conjunction with calcium chloride can provide more ways for accumulating glucosinolates. In conclusion, incorporating light quality and calcium chloride treatments in Chinese kale sprout cultivation is an effective approach for increasing yield and quality.

In this study, we analyzed the nutritional components and antioxidant capacity of 17 leaf mustard cultivars, including 13 cultivars from Leshan, 2 from Ya’an, and 2 from Yibin. Significant variations were observed among the cultivars in terms of their nutritional composition and antioxidant properties. Our findings revealed that cultivar LS12 exhibited the highest levels of total chlorophyll, total anthocyanidin, flavonoids, total phenolics, and ferric-reducing antioxidant power (FRAP). Cultivar YB2 showed higher contents of soluble sugar, soluble protein, ABTS antioxidant capacity, and total glucosinolates. On a regional basis, the cultivars from Leshan had higher total phenolics compared to those from Ya’an and Yibin, while cultivars from Yibin exhibited the highest total glucosinolate content. Additionally, purple-leaf mustard demonstrated superior flavonoid and total phenolic contents, as well as higher FRAP values, compared to the cultivars of green-leaf mustard. However, green-leaf mustard contained higher levels of total glucosinolates than their purple counterpart. Based on a comprehensive evaluation using a membership function analysis, LS12 was identified as the cultivar with the best nutritional quality and antioxidant capacity. This study provides valuable insights into the nutritional attributes and antioxidant capacity of different leaf mustard cultivars and offers guidance for selecting varieties to promote a healthy diet.

Sprout vegetables have emerged as functional instant foods, with elevated concentrations of bioactive compounds compared with their mature counterparts. Chinese kale (Brassica oleracea var. alboglabra) is a cruciferous Brassica vegetable particularly rich in phenolic compounds, glucosinolates, and other nutrients, making it a suitable candidate for sprout production. This study aimed to explore the impact of melatonin (MT), calcium chloride (CaCl₂), and their combination on the quality and functional metabolism of Chinese kale. The results showed that MT treatment alone led to significantly higher ferric-reducing antioxidant power and concentrations of chlorophylls, carotenoids, soluble sugar, soluble protein, flavonoid, total phenolic compounds, and glucosinolates than those under CaCl₂ treatment alone. CaCl₂ treatment alone increased ascorbic acid content by 30.5%, but had limited effects on protein accumulation and secondary metabolites. However, the combined treatment did not exert a synergistic effect on ascorbic acid content, which decreased by 19.8% compared with that under the control treatment, significantly (p < 0.05). Overall, MT treatment was effective in boosting nutrient levels, thereby elevating the functional quality of Chinese kale sprouts.