Comparison of the Nutritive Quality of Tomato Fruits from Organic and Conventional Production in Poland

Organic horticulture is generally accepted as friendly to the environment, good for crop quality and also for the consumer’s health. Recent research data has shown that organic crops under organic farming practices contained more bioactive substances such as flavones, vitamin C, carotenoids; they also contain less pesticides residues, nitrates and nitrites. Five tomato cultivars: four large – fruit (Rumba, Juhas, Kmicic, Gigant) and one cherry cultivar (Koralik) were selected for study. The organic tomato fruits contained more dry matter, total and reducing sugars, vitamin C, total flavones and beta-carotene, but less lycopene in comparison to conventionally grown tomatoes

Influence of Processing on Bioactive Substances Content and Antioxidant Properties of Apple Purée from Organic and Conventional Production in Poland

The organic food market is developing dynamically in many European countries and therefore studies concerning the nutritive value of organically produced foods are becoming increasingly important. It was found appropriate to conduct studies on selected bioactive substances and antioxidant properties of apple preserves prepared from organic vs. conventional apples. Three apple cultivars, Lobo, Boskoop and Cortland, were grown in organic and conventional orchards in the Mazovia region in Poland. Dry matter, total phenols, vitamin C, total flavones and antioxidant activity were determined in fresh and pasteurized apple purée. The apple purée prepared from the organic apples contained significantly more total phenols, vitamin C, total flavones and showed a higher antioxidant capacity than the preserves prepared from conventional apples. Processing had a negative effect on both antioxidant capacity and bioactive substances. After pasteurization, the content of vitamin C, total phenols and flavones and antioxidant properties have decreased in the apple purée from both agricultural systems (organic and conventional)

The content of bioactive compounds in rat experimental diets based on organic, low-input and conventional plant materials

Rat feed based on raw plant materials was produced according to the nutritional recommendations for rat feeding trials. Rat feeds produced from crops grown under 4 different production systems were used: (a) organic, (b) conventional, (c) low input 1 (organic plant protection was used in combination with mineral fertilizers) and (d) low input 2 (conventional pest management and only organic fertilizers were used). The results showed that rat feeds prepared from the organically produced plants contained more total polyphenols and the nutritionally desirable, bioactive compound lutein. The main objective of analyzing bioactive compounds in the rat feed is to determine whether the differences in composition of feed materials from different production systems could explain any measured differences in impact on the health status of rats

The Seasonal Variation in Bioactive Compounds Content in Juice from Organic and Non-organic Tomatoes

A specific objective of this paper was to evaluate seasonal changes in bioactive compounds level (carotenoids and polyphenols) in juice prepared from organic and non-organic tomatoes in Poland. In the examined tomato juice, the content of dry matter, vitamin C, carotenoids as well as polyphenols (by HPLC method) has been measured. The presented results indicate the impact of the growing system and the year of production on the composition of tomato juice. The organic tomato juice contained significantly more beta-carotene, chlorogenic acid, rutin as well as more total phenolic acids, gallic acid, p-coumaric acid, total flavonoids, quercetin-3-O-glucoside and quercetin in comparison with the non-organic. The tomato juice from 2008 contained significantly more carotenoids and some flavonoids compared to the one produced in 2009, which contained significantly more dry matter, vitamin C, as well as quercetin and it derivatives. ELECTRONIC SUPPLEMENTARY MATERIAL: The online version of this article (doi:10.1007/s11130-013-0352-2) contains supplementary material, which is available to authorized users

Biocompounds content in organic and conventional raspberry fruits

Raspberry fruits are a source of vitamin C, phenolic acids and flavonoids, including anthocyanins. There is scientific evidence that allows to assume that organic fruit and vegetables contain more bioactive compounds with antioxidant properties than plant crops from the conventional farming. The aim of the presented studies was to compare the contents of antioxidant compounds in two varieties of raspberries fruits came from certified organic and conventional production. The vitamin C content was determined using the titration method and spectrophotometry, and the content and composition of polyphenols (flavonols, anthocyanins and phenolic acids) was determined by HPLC method, with  identification of individual phenolic compounds according to the Fluca and Sigma Aldrich standards. Significant differences were found between raspberry fruits in the content of the analyzed compounds. Organic raspberries contained more flawonols, phenolic acids and anthocyanins in comparison to conventional ones. The applied method of cultivation did not impact the content of vitamin C in raspberries tested. The results show that the cultivation system is one of the factors influencing the content of certain substances with antioxidant character in raspberry fruits. However, there is a need for further detailed research, especially research carried out in similar growing conditions.Keywords: raspberries, organic fruits, flavonoids, phenolic acids, vitamin

Organic Food Claims in Europe

Better regulatory guidelines, improved testing methods, and additional research into product quality criteria are needed to further develop the European organic food market

Organic Food

The present book contains issues connected with a wide understanding of organic food production and quality [...

The Content of Selected Antioxidant Compounds in Bell Pepper Varieties from Organic and Conventional Cultivation Before and After Freezing Process

Sweet bell pepper is one of the best sources of ascorbic acid and a fair source of carotenoids in human diets. The levels of vitamin C are very variable and may be affected by maturity, genotype and processing. Vegetable freezing is one of the most efficient and adequate preservation methods. Organic fresh vegetables contained more bioactive compounds than conventional ones. Two bell pepper cultivars (Roberta and Ożarowska) have been selected for analysis. Vegetables were cultivated on organic and conventional farms in Poland. Ripe bell peppers have been collected in the same week of ripening and were chemically analyzed twice: fresh before freezing and after six month of storage in -20°C. Vitamin C content, carotenoids also the total flavonols content have been determined in fruits. Organically produced bell peppers contained significantly more vitamin C and lutein than conventionally grown fruits. Processing with aid of freezing considerably decreases the content of the bioactive compounds in red bell peppers

Phenolics and Carotenoid Contents in the Leaves of Different Organic and Conventional Raspberry (Rubus idaeus L.) Cultivars and Their In Vitro Activity

Raspberry leaves are a source of carotenoids and polyphenols, including ellagic acid and salicylic acid. The results of scientific research suggest that they have potential pro-health properties that contribute to human health. The aim of this study was to determine the polyphenolic and carotenoid profiles in the leaves of selected raspberry cultivars and their in vitro activity. The second aim was to determine the impact of organic and conventional farm management on the polyphenol, carotenoid, and chlorophyll contents in different raspberry cultivars: ‘Polana’, ‘Polka’, ‘Tulameen’, ‘Laszka’ and ‘Glen Ample’. Compared with conventional raspberry leaves, organic raspberry leaves were characterized by a significantly higher content of dry matter, total polyphenols, total phenolic acids, chlorogenic acid, caffeic acid, salicylic acid and quercetin-3-O-rutinoside; moreover, the organic leaves were characterized by higher antioxidant activity. Among examined cultivars, ‘Polka’ c. was characterized by the highest antioxidant status. However, raspberry leaves from conventional farms contained more total carotenoids, violaxanthin, alpha-carotene, beta-carotene, total chlorophyll and individual forms of chlorophylls: a and b