Variation in health-promoting compounds and antioxidant activities in mustard (Brassica juncea) sprouts

• Mustard sprouts are rich in health-promoting compounds and antioxidant activities. • Root mustard contained optimum levels of antioxidants and antioxidant activities. • Stem mustard and half of root mustard have higher glucosinolates content. • The level of glucosinolates determine different flavors and application of mustard. • S1, L4, and R11 can be used as functional cultivars or future hybrid breeding. Mustard has nutritional benefits to human health and come in diverse flavors, while the edible sprouts have a short cycle, high nutrition, and hygienic characteristics. This study was designed to investigate the differences in chlorophyll, carotenoids, ascorbic acid, phenolic compounds, antioxidant activities, and glucosinolates in the sprouts of three mustard types (root, stem, and leaf mustards) from a core collection of 41 cultivars. The content of chlorophyll and carotenoids was only slightly different among the three types. Root mustard cultivars had considerable phenolic compound content (17.31 mg g − 1 ) and antioxidant activities. In addition, twelve glucosinolates were identified in the mustard sprout cultivars, and the stem mustard and nearly half of the root mustard had the highest averages (140.38 μmol g − 1 and 159.98 μmol g − 1 , respectively), while the lowest average was detected in leaf mustard (78.00 μmol g − 1 ). Root mustard sprouts are suitable for pickling and processing, stem mustard sprouts contribute to mustard-flavored condiments, and leaf mustard sprouts are widely used for fresh eating or making mild mustard condiments based on the glucosinolates content. S1, L4, and R11 would be useful as functional cultivars or elite crossbreeding germplasms due to their excellent carotenoids, antioxidant activity, and glucosinolates traits, respectively. In conclusion, mustard sprouts were assigned nutritional characteristics and can be diversely popularized and utilized for their edible value.