Antioxidant activity in selected Slovenian organic and conventional crops

Abstract

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.

Growth, biochemical quality and antioxidant capacity of coriander leaves under organic and inorganic fertilization programs

“…In this sense, it is remarkable that flavonoids and phenols represent significant biochemical compounds and strong antioxidants in plant cells [10,20]. The influence of fertilization practices on leaf flavonoids and phenolics has been previously reported [12,18]. In fennel plants, phenolic compounds and antioxidants were significantly increased by application of different organic fertilizers [5].…”

“…On the other hand, organic agriculture and use of natural and biological fertilizers have been interested as a sustainable approach and remedy to several challenges emerged from intensive or long-term chemical fertilization [10,30]. Nowadays, various alternative inputs and cultural practices can be applied to maintain soil fertility and to improve crop mineral nutrition management [3,12]. This consequently results in production of safer foods and enhanced consumer and environmental health protections [8,19].…”

Organic and conventional vegetables: Comparison of the physical and chemical characteristics and antioxidant activity

“…Moreover, it should use sustainable practices to enable the reduction of contamination and degradation of th soil, water and air (Dangour et al, 2009). Organic producers utilize a wide range of alternative inputs and cultural practices for managing the cultures in a manner believed to be safer for the environment and better for the consumer (Amodio et al, 2007;Knap et al, 2014).…”

Vitamin C and Total Antioxidant Content in Pepper Fruits (Capsicum annuum L.): Comparative Analysis of Peppers Grown in Conventional and Organic Agricultural Systems

“…There was a report for higher content of total flavonoids and soluble phenols in organically grown tomatoes compared to those grown in a conventional system [28]. On the other hand, Knap et al [29] reported no significant differences in the antioxidant activity between the organically and conventionally grown crops and spices. Furthermore, Maksimova et al [30][31] reported a significant relationship between capsaicinoids content and antioxidant activity of four different genotypes of pepper (Capsicum annuum L.).…”