Effects of organic and conventional growth systems on the content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans

Søltoft, Malene; Bysted, Anette; Madsen, Katja Howarth; Mark, Alicja Budek; Bügel, Susanne; Nielsen, John; Knuthsen, Pia

doi:10.1002/jsfa.4248

Cited by 54 publications

(57 citation statements)

References 47 publications

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“…The daily intake of nutrients can be calculated taking into account daily intakes of carrots, which has been estimated at 173 g (Soltoft et al, 2010). The RDI for potassium is 200 mg day À1 (Czech Republic, 2008).…”

Section: The Carrot Contribution To the Rdismentioning

confidence: 99%

“…Generally, organic foods are perceived as healthier and safer than conventional foods. Moreover, organic production is believed to provide agronomic and environmental benefits, such as the preservation of natural resources and reduction in air, water, soil and food pollution (Domagała-Ś wią tkiewic z & Herencia, Garcia-Galavis, Dorado, & Maqueda, 2011;Soltoft et al, 2010). Similarly, organic foods may have other advantages, such as the ingestion of more phenolic compounds and vitamins, and less nitrates and pesticides (Lima & Vianello, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…The quality of organic and conventional products is often discussed without clear conclusions as to whether organic products are better or worse than those grown conventionally. Only a limited number of studies on nutrients and/or contaminants have been 'paired' for organic and conventional vegetables, and they are of moderate or poor quality (Hoefkens et al, 2009;Soltoft et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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An elemental analysis of conventionally, organically and self-grown carrots

et al. 2016

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Section: The Carrot Contribution To the Rdismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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An elemental analysis of conventionally, organically and self-grown carrots

et al. 2016

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“…A study of the impact of organic and conventional agricultural systems on the carotenoid content in carrots and human diets found that the plasma status of carotenoids in humans increased significantly after the consumption of both organic and conventional crops, observing no systematic differences between the agricultural production systems [37]. However, more studies are required to study carotenoids from a standpoint of bioavailability and bioaccessibility.…”

Section: Quantitation Of Individual Polyphenols In Conventional and Omentioning

confidence: 99%

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Vallverdú‐Queralt

Martı́nez-Huélamo

Casals-Ribes

et al. 2014

JBR

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Abstract. BACKGROUND:Carotenoids are important antioxidant compounds in the human diet. Due to their constrained polyene structure, carotenoids can exist in cis and trans isomeric form. In ketchups and tomato juices, all-trans isomeric forms are predominant. OBJECTIVE: The aim of this study was to compare the carotenoid content and lipophilic antioxidant capacity of organic and conventional tomato-based products (tomato juices and ketchups) available on the market. METHODS: Liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS) and HPLC-UV were used for the identification and quantification of individual carotenoids. RESULTS: A comparative analysis of ketchups and tomato juices produced by conventional and organic systems showed statistically higher levels (P < 0.05) of carotenoid compounds in the organic products. CONCLUSIONS: In this paper, differences in the carotenoid content of organic and conventional tomato juices and ketchups, previously unreported, are described.

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“…Studies comparing chemical composition of conventionally and organically grown vegetables have mainly focused on nutrients, 8,9,13 and selected secondary metabolites such as carotenoids, polyacetylenes, and phenolic acids. 6,14,15 However, studies are lacking which compare the eating quality of conventionally and organically grown vegetables under comparable field conditions. 11 In organic vegetable production, synthetic pesticides are banned and the type and intensity of fertilization is restricted with the aim of making less impact on the environment.…”

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confidence: 99%

Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years

Bach

Kidmose

Kristensen

et al. 2015

J. Agric. Food Chem.

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The eating quality of carrots (Daucus carota L.) was investigated to evaluate the impact of cropping systems (one conventional and three organic systems) and growing years (2007, 2008, and 2009) on root size, chemical composition, and sensory quality. The content of dry matter, sugars, polyacetylenes, and terpenes as well as the sensory quality and root size were related to the climate during the three growing years. A higher global radiation and a higher temperature sum in 2009 as compared to 2007 and 2008 resulted in larger roots, higher contents of dry matter, sucrose, total sugars, and total polyacetylenes, and lower contents of terpenes, fructose, and glucose. No differences were found between conventional and organic carrots with regard to the investigated parameters. This result shows that organically grown carrots have the same eating quality as conventionally grown carrots, while being produced in a more sustainable way. KEYWORDS: Daucus carota L., organic, conventional, polyacetylenes, terpenes, sugar, dry matter, sensory descriptive analysis, climateCarrot (Daucus carota L.) is an important food crop with a low sensitivity to cropping system, 1 which makes it well-suited for organic production. Carrots are consumed both raw and cooked or processed into frozen products or juice. The eating quality of carrots is determined by cultivar, fertilization, geographical location, and climate.2−5 The cultivar and the year-to-year variation in climate has a bigger influence on the quality of carrots than the cropping system. 6 Paoletti et al. 7 also reported that year had a greater effect on carrot quality than conventional and organic cropping, but they did not take variation in climate into consideration.Consumers expect organic foods to be healthier and safer than conventional foods and to taste better, but the scientific literature is contradictionary and it has been shown that there is no difference in eating quality between organic and conventional foods. 6,8,9 A recent meta-analysis, however, showed that organic foods have higher contents of antioxidants and lower contents of cadmium, nitrate, nitrite, and pesticide residues than the similar conventional food.10 Only a few studies have compared the sensory quality of conventionally and organically grown carrots under comparable conditions. 7,11 Haglund et al. 12 found that organically grown carrots were more bitter and had less carrot flavor than conventional carrots, but the results were presented as averages across several cultivars and growing sites. Studies comparing chemical composition of conventionally and organically grown vegetables have mainly focused on nutrients, 8,9,13 and selected secondary metabolites such as carotenoids, polyacetylenes, and phenolic acids. 6,14,15 However, studies are lacking which compare the eating quality of conventionally and organically grown vegetables under comparable field conditions. 11In organic vegetable production, synthetic pesticides are banned and the type and intensity of fertilization is restrict...

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Effects of organic and conventional growth systems on the content of carotenoids in carrot roots, and on intake and plasma status of carotenoids in humans

Abstract: The expected higher content of presumed health-promoting carotenoids in organic food products was not documented in this study.

Cited by 54 publications

References 47 publications

An elemental analysis of conventionally, organically and self-grown carrots

An elemental analysis of conventionally, organically and self-grown carrots

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Eating Quality of Carrots (Daucus carota L.) Grown in One Conventional and Three Organic Cropping Systems over Three Years

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