Globe artichoke (Cynara scolymus L.) is a perennial plant belonging to Asteraceae family. It is one of the most suitable plants for growing organically. Artichoke has been used as choleretic, hepatoprotective, anticarcinogenic, antioxidant, antibacterial, antifungal, antimicrobial, cholesterol-reducing, and diuretic in traditional medicine. Artichoke has been cultivated worldwide because of its nutritional value and medicinal properties. In this study organically and conventionally grown artichokes were compared in terms of phenolic constituents, antibacterial and antioxidant activities. Artichoke leaves, bracts, and floral receptacles obtained from 2 different sources (organic and conventional) were freeze-dried, powdered, and extracts were prepared with methanol. Phenolic constituents (chlorogenic acid, cynarin, luteolin, and apigenin) were analysed by HPLC-DAD system. It was found that organic farming enhanced cynarin, chlorogenic acid, and luteolin amounts in receptacle (edible part). Organically grown leaves had also higher amounts of cynarin and chlorogenic acid than conventional ones. Cynarin amount was higher by 35% in organic receptacle and 20% in organic leaves. Organic farming also augmented the antioxidant property and flavonoid content of edible parts of the artichoke. Additionally, organically grown leaves had the highest antioxidant activity, total phenol and flavonoid contents. Antibacterial activity was observed with both organic and conventional leaves only against Staphylococcus epidermidis. This comparative study revealed that organic farming enhanced the health-beneficial medicinal values of artichoke's heart and leaves.

IntroductionThe term 'eggplant' applies to a large number of species of the genus Solanum (cultivated, semiwild, or wild) that bear fleshy berries (Daunay et al., 2001). The most common species of cultivated eggplant is Solanum melongena L. in the Asian and Mediterranean basin (brinjal eggplant or aubergine). Eggplant is one of the most important vegetables worldwide. It ranks fourth in world vegetable production after tomato, cucumber, and pepper. According to the data of the Food and Agriculture Organization, 42,944,212 t of eggplants were produced on an area of 1,676,893 ha in 2009 worldwide (http://faostat.fao.org). The highest eggplant production in the world is in China (25,912,524 t), which meets 60% of the world's production. Turkey comes fifth in the world after India, Egypt, and Iran, with 846,998 t of production (http://www.tuik.gov.tr/).The primary center of diversification of S. melongena is in Southeast Asia. The Indo-Burmese region could be considered the historical center of eggplant domestication. In Turkey, eggplant cultivation began in the 16th century. The Mediterranean basin is a secondary center of diversification of this species (Daunay et al., 2001). Turkey is one of the most important diversity centers for cultivated eggplants because of the adaptation of eggplant to diverse ecological conditions. Eggplants grown in Turkey are thought to be a very valuable source in terms of improvement because of their fruit type, color, agronomic characteristics, and genetic structures (Demir et al., 2010;Tümbilen et al., 2011). It is very important to breed new commercial and agronomical varieties from these rich genetic resources.The significance of haploid plants, as well as the fully homozygotic lines of double haploids originating from them, has been increasing for numerous plant species in modern breeding programs (Nowaczyk and Kisiala, 2006). The main method of obtaining haploid plants in eggplant

Interest in organic growing systems that means no harm to the environment, mankind, and the world’s natural ecosystem is increasing. This study evaluated the impact of organic versus conventional cultivation method on eggplants (Topan-374 and Pala-49), tomatoes (Rio Grande and Pink), and bell pepper (Kandil dolma) considering individual phenols, total phenol-flavonoid content, antioxidant capacity, and antibacterial potential. Peel and pulp of eggplants were evaluated separately. Organic cultivation enhanced trans-ferulic acid in the peels of both eggplant cultivars and the pulp of Pala-49. Organic Pala-49 had also higher amounts of cyanidin and caffeic acid in the peel, and only caffeic acid in the pulp. Chlorogenic acid was found in higher quantities in organic Rio Grande tomato and bell pepper. All organically grown vegetables in our study had significantly higher total phenol and flavonoid contents than conventional ones except Pink tomato. Organic farming significantly enhanced the antioxidant capacity of both eggplant cultivars. Only organic peel of Pala-49 eggplant cultivar had antibacterial activity against Staphylococcus epidermidis. Organic cultivation has an advantage in terms of antioxidant potential and phenolic constituents, and it enhanced the nutraceutical potential of both cultivars of eggplant, Rio Grande tomato, and bell pepper.

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