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On a global level and over a number of years, many researchers have been studying the effects of organic and conventional production methods on the chemical composition of plants and their products. The aim of this study was to determine the potential difference in the contents of several nutrients/phytochemicals in organically and conventionally produced buckwheat grains. Buckwheat was sown in 2016 at a site in Nova Varoš. The experimental plot covered a surface area of 1 ha. The contents of the following nutrients and phytochemicals in buckwheat grains were determined: proteins, pigments (chlorophyll a, chlorophyll b, carotenoids), soluble sugars, starch, free and bound polyphenols and flavonoids, and phytosterols. In addition, the antioxidant properties of the grains were assessed using the ABTS •+ ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) test (ability to inhibit ABTS •+ radical cations). There was no statistically significant difference in the contents of proteins, chlorophyll a and free phenols or in regard to the % of antioxidant capacity. On the other hand, two different production methods caused differences in the other chemical parameters. In organic grains, higher contents of carotenoids (6.998 µg g-1 dry matter (DM)), soluble sugar (6.48 mg 100 g-1 DM), starch (2.46 mg 100 g-1 DM), bound polyphenols (1034.3 mg (FAE) kg kg-1 DM), free flavonoids (1094.7 mg (QE) kg-1 DM) and bound flavonoids (1087.2 mg (QE) kg-1 DM) were detected, while in conventional buckwheat grains, there were higher levels of chlorophyll b (24.16 µg g-1 DM) and phytosterols (185.15 mg kg-1 DM). The study showed no clear influence of the production method on the examined parameters.
On a global level and over a number of years, many researchers have been studying the effects of organic and conventional production methods on the chemical composition of plants and their products. The aim of this study was to determine the potential difference in the contents of several nutrients/phytochemicals in organically and conventionally produced buckwheat grains. Buckwheat was sown in 2016 at a site in Nova Varoš. The experimental plot covered a surface area of 1 ha. The contents of the following nutrients and phytochemicals in buckwheat grains were determined: proteins, pigments (chlorophyll a, chlorophyll b, carotenoids), soluble sugars, starch, free and bound polyphenols and flavonoids, and phytosterols. In addition, the antioxidant properties of the grains were assessed using the ABTS •+ ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) test (ability to inhibit ABTS •+ radical cations). There was no statistically significant difference in the contents of proteins, chlorophyll a and free phenols or in regard to the % of antioxidant capacity. On the other hand, two different production methods caused differences in the other chemical parameters. In organic grains, higher contents of carotenoids (6.998 µg g-1 dry matter (DM)), soluble sugar (6.48 mg 100 g-1 DM), starch (2.46 mg 100 g-1 DM), bound polyphenols (1034.3 mg (FAE) kg kg-1 DM), free flavonoids (1094.7 mg (QE) kg-1 DM) and bound flavonoids (1087.2 mg (QE) kg-1 DM) were detected, while in conventional buckwheat grains, there were higher levels of chlorophyll b (24.16 µg g-1 DM) and phytosterols (185.15 mg kg-1 DM). The study showed no clear influence of the production method on the examined parameters.
Considering negative effects of conventional agricultural production, organic food production is a sustainable approach to the production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, authors of this paper presented a comparison of chemical compositions of organically and conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro- and micro-elements, as well as, secondary metabolites have been singled out. According to obtained data, organic products contain more dry matter, significantly less nitrates, less proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro- and micro-elements (particularly Fe, Mg and P), more polyphenols and they have higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus that organic products have the improved chemical composition compared to conventional products has not been reached yet, i.e. the answers are ambivalent. Therefore, further long-term studies are necessary in order to clarify the existing doubts.
Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.
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