Antioxidant potential of tomatoes cultivated in organic and conventional systems

Borguini, Renata Galhardo; Bastos, Deborah Helena Markowicz; Neto, José Machado Moita; Capasso, Fernanda Sobral; Torres, Elizabeth Aparecida Ferraz da Silva

doi:10.1590/s1516-89132013000400001

Cited by 49 publications

(37 citation statements)

References 29 publications

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“…Tomatoes grown by the conventional or organic agricultural practices did not show any significant difference in the carotenoid content [23].Thus, the absence of any difference between the organic and conventional tomatoes could be due to the control over the ripening, transportation and storage conditions [54].…”

Section: Lycopene Contentmentioning

confidence: 87%

Tomato Fruit Quality from Organic and Conventional Production

Zoran¹,

Nikolaos²,

Ljubomir³

2014

Organic Agriculture Towards Sustainability

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Section: Lycopene Contentmentioning

confidence: 87%

Tomato Fruit Quality from Organic and Conventional Production

Zoran¹,

Nikolaos²,

Ljubomir³

2014

Organic Agriculture Towards Sustainability

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“…Nevertheless some researchers found higher antioxidant activity values in organic compared to conventional crops (Aldrich et al, 2010;Arbos et al, 2010;Borguini et al, 2013). We expected that the highest antioxidant activity, among fruits, will be measured in raspberries.…”

Section: Analysis Of Variancementioning

confidence: 87%

“…Higher values of antioxidant activity in organic fruit were also reported by Wang et al (2008) and Vrček et al (2011). Bavec et al (2010) and Borguini et al (2013) found higher antioxidant activity in organic vegetables as compared to conventional. In our study statistically significant differences in the EA AA of LSMs between farming systems for vegetables were estimated only for broccoli (p < 0.05), cucumber (p < 0.05) and rocket (p < 0.01) (Figure 1).…”

Section: Analysis Of Variancementioning

confidence: 90%

“…Weibel et al (2000) showed that fruit quality of organic apples were either similar or slightly better than that of conventional ones. According to literature data, the organic crops presented higher antioxidant activity than conventional ones (Worthington, 2001;Wang et al, 2008;Aldrich et al, 2010;Arbos et al, 2010;Crinnion, 2010;Lairon, 2010;Borguini et al, 2013). This can be attributed to the fact that organic farming uses less phytopharmacheuticals and plant therefore develop several defense mechanisms (Koleva et al, 2002;Borguini et al, 2013).…”

Section: Descriptive Statisticmentioning

confidence: 99%

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Antioxidant activity in selected Slovenian organic and conventional crops

Knap

Ogrinc

Potočnik

et al. 2015

AAS

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The demand for organically produced food is increasing. There is widespread belief that organic food is substantially healthier and safer than conventional food. According to literature organic food is free of phytopharmaceutical residues, contain less nitrates and more antioxidants. The aim of the present study was to verify if there are any differences in the antioxidant activity between selected Slovenian organic and conventional crops. Method of DPPH (2,2-diphenyl-1-picryhydrazyl) was used to determine the antioxidant activity of 16 samples from organic and conventional farms. The same varieties of crops were analysed. DPPH method was employed to measure the antioxidant activity of polar antioxidants (AA p ) and antioxidant activity of fraction in ethyl acetate soluble antioxidants (EA AA). Descriptive statistics and variance analysis were used to describe differences between farming systems. Estimated differences between interactions for the same crop and different farming practice were mostly not statistically significant except for the AA p for basil and beetroot. Higher statistically significant values were estimated for conventional crops. For the EA AA in broccoli, cucumber, rocket and cherry statistically significant higher values were estimated for organic production.

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“…Tomato antioxidant components depend on the cultivar, growing conditions, growing season, maturation stages both in production and post harvest, and mineral nutrition (ANZA; RIGA; GARBISU, 2006;JAVANMARDI;KUBOTA, 2006; GUIL-GUERRERO; REBOLLOSO-FUENTES, 2009;BÉNARD et al, 2009;ILAHY et al, 2011;BORGUINI et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality and Antioxidant Activiy of Tomato Cultivated Under Different Sources and Doses of Nitrogen

et al. 2016

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-Tomatoes are an important component of the human diet because they are rich in minerals and antioxidants that sequester free radicals in cells, preventing various disorders that affect human health. Here, we aimed to evaluate the effects of different nitrogen sources and concentrations on antioxidant capacity and physical and chemical quality of tomato fruit. The experiment was conducted in Vitória da Conquista, state of Bahia, Brazil, in the experimental field of Universidade Estadual do Sudoeste da Bahia. The experimental setup included a randomized block design with four replicates in a factorial layout of 3 × 3 + 1 (control), for a total of 40 plots. The three treatments comprised different nitrogen sources (calcium nitrate, urea, and ammonium sulfate), applied in three doses (140, 280, and 420 kg ha -1 ). We evaluated firmness, pH, titratable acidity -TA, soluble solid -SS, SS/TA ratio, ascorbic acid, carotenoids, flavonoids, phenolic compounds and DPPH inhibition, were evaluated after samples were harvested. However, increasing concentrations of N adversely affected the acidity and led to an increase in the SS/TA ratio. Increasing the N concentration also reduced the content of bioactive compounds. excluding carotenoids, which consequently impaired antioxidant activity.Keywords: Solanum lycopersicum L.. Bioactive compounds. Antioxidant capacity. Ammonium. Nitrate. QUALIDADE E ATIVIDADE ANTIOXIDANTE DE TOMATE CULTIVADO SOB DIFERENTES FONTES E DOSES DE NITROGÊNIORESUMO -O tomate é um importante componente da dieta humana, pois é rico em sais minerais e compostos antioxidante que sequestram os radicais livres presentes nas células do organismo, evitando vários distúrbios na saúde humana. O presente trabalho teve o objetivo de avaliar os efeitos de fontes e doses de nitrogênio sobre a capacidade antioxidante e a qualidade físico-química dos frutos do tomateiro. O experimento foi realizado na cidade de Vitória da conquista -BA, no campo experimental da Universidade Estadual do Sudoeste da Bahia. O delineamento experimental utilizado foi em blocos casualizados, com quatro repetições em esquema fatorial 3 × 3 + 1 (testemunha), totalizando 40 parcelas. Os tratamentos foram compostos por três fontes de Nitrogênio (nitrato de cálcio, ureia e sulfato de amônio) e três doses (140, 280 e 420 kg ha -1 ). Após a colheita foram avaliados os atributos da qualidade do fruto: firmeza, pH, acidez titulável, sólidos solúveis, ratio, ácido ascórbico, DPPH, compostos fenólicos, carotenoides, flavonóides. Os níveis crescentes de N influenciaram negativamente nos conteúdos de acidez titulável, por outro lado, proporcionou aumento na relação SS/AT. Os incrementos de N também reduziram o conteúdo de compostos bioativos, exceto carotenoide, consequentemente prejudicou a atividade antioxidante.

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Antioxidant potential of tomatoes cultivated in organic and conventional systems

Abstract: (25.43 and 14.28%, respectively) than the conventional tomatoes (19.52 and 11.33%, respectively). Organic tomatoes had higher antioxidant potential probably due to its higher ascorbic acid and total phenolic values.

Cited by 49 publications

References 29 publications

Tomato Fruit Quality from Organic and Conventional Production

Tomato Fruit Quality from Organic and Conventional Production

Antioxidant activity in selected Slovenian organic and conventional crops

Quality and Antioxidant Activiy of Tomato Cultivated Under Different Sources and Doses of Nitrogen

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