A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant Literature

Woese, Katrin; Lange, Dirk; Boess, Christian; Bögl, K. W.

doi:10.1002/(sici)1097-0010(199707)74:3<281::aid-jsfa794>3.0.co;2-z

Cited by 507 publications

(458 citation statements)

References 6 publications

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“…Certain studies have scientifically proven the benefits of organic products regarding lower content in synthetic agrochemicals (Poulsen & Andersen, 2003;Andersen, & Poulsen, 2001), nitrate and nitrite (De Martin & Restani, 2003), and drug residues (Cabaret, Mage, & Bouilhol, 2002;Carstensen, Vaarts, & Roepstorff, 2002), however a lack of differentiation in metal elements has also been demonstrated (Magkos, Arvaniti, & Zampelas, 2006). Thus, the organically produced vegetables exhibited no significant differences in relation to the levels of heavy metals from conventional production (Ghidini et al, 2005;Woese, Lange, Boess, & Werner-Bögl, 1997). Nevertheless, other authors showed marked differences against organic production.…”

Section: Influence Of Cereal Production Methods On Lead and Cadmium Comentioning

confidence: 99%

Estimation of dietary intake and content of lead and cadmium in infant cereals marketed in Spain

Hernández-Martínez

Navarro-Blasco

2012

Food Control

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Abstract:Lead and cadmium have become highly toxic metallic elements. There is an obvious toxicological impact of these elements on infants since their intestinal absorption is significantly higher than in adults, thus it is desirable to quantify lead and cadmium levels in commonly consumed infant foods. Zeeman background correction, transversely heated graphite furnace atomic absorption spectrometry, was used to determine both the lead and cadmium content of 91 Spanish infant cereals. Cereals were assessed in terms of different types, cereal predominant in formulation and whether it was obtained organically or conventionally. Preliminary analysis revealed a noticeably higher content of lead and cadmium (median, Q1-Q3) in organic cereals (n = 17, Pb: 26.07; Cd: 18.52;.50 µg kg -1 ) in relation to conventional ones (n =74, Pb: 10.78; Cd: 7.12;.77 µg kg -1 ). Three formulations exceeded European lead maximum levels. Added ingredients (milk, cocoa, fruit and honey) to the cereal base provide lead enrichment. For cadmium, this pattern was observed by cereal based on cocoa, but also the raw materials contributed with a dilution phenomenon, decreasing the final cadmium concentration in infant cereal. Apart from several organically produced cereals, lead content showed a narrow variation, where gluten-free cereals provide lower cadmium content than formulations containing gluten. Dietary intakes of both elements were assessed in comparison with the reference intake values proposed by the EFSA Panel on Contaminants in the Food Chain. Organic infant cereals based on honey and cocoa supplied the highest risk intakes of lead and cadmium, respectively. In accordance with the actual state of knowledge on lead and cadmium toxicity and attending to the upper limits calculated from risk intake values set by EFSA, it seems prudent to call for a revision of both heavy metals content regulated by EC to set a maximum guideline values for infant cereal at 55 and 45 µg kg -1 , respectively.

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Section: Influence Of Cereal Production Methods On Lead and Cadmium Comentioning

confidence: 99%

Estimation of dietary intake and content of lead and cadmium in infant cereals marketed in Spain

Hernández-Martínez

Navarro-Blasco

2012

Food Control

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“…As a result the interest in organic agriculture and environmentally-friendly agricultural products is increasing, and in particular consumers have made potatoes one of their top organic purchases among fresh vegetables even though organic potatoes carry a price significantly higher than most other vegetables [40].…”

Section: Introductionmentioning

confidence: 99%

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Mūrniece¹,

Krūma²,

Skrabule³

et al. 2013

IJCEA

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Abstract-Many of the compounds present in potato are important because of their beneficial effects on health, therefore, are highly desirable in the human diet. The orange and yellow colour of the tuber flesh is due to carotenoids. The aim of this research was to determine the content of total phenolic content and carotenoids in relationship with the colour of organically and conventionally cultivated potato varieties before and after period of storage. In the research 31 potato samples of 12 potato varieties were analyzed on total carotenoid, total phenolic content and colour. Obtained results show that there was significant influence on carotenoid content between different cultivation environments (p<0.05) and between varieties (p<0.05). Total phenolic content significantly varies both per variety (p<0.001) and storage conditions (p<0.001).

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“…When all the varieties were compared there was a significant difference (p˂ 0.05) observed in their TP levels especially between the fresh and the freeze dried variety. The highest levels of TP were consistently found in extractions of freeze dries blueberries [32].…”

Section: Resultsmentioning

confidence: 90%

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

Shivembe¹,

Ojinnaka²

2017

Integr Food Nutr Metab

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Ascorbic acid also known as vitamin C (C 6 H 8 O 6 ) is a potent water soluble antioxidant and is naturally found in high amounts in fruits and vegetables. It is a six carbon compound related to glucose. It is an essential nutrient in the human diet as it helps in the absorption of iron, calcium and folic acid and maintenance of the connective tissues and bones, hence prevention of scurvy and a major component of cold Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts Allan Shivembe and Delia Ojinnaka* School of Applied Sciences, London South Bank University, Borough Road, London SE1 0AA, UK AbstractBerries are often tagged 'super fruits' and command premium prices due to their purported high concentration of antioxidants and vitamin C. This study sets out to support or dispute the above assertion through a comparative analysis of the total phenolic and vitamin C in cultivated fresh (variety; Draper, Duke and Brigatta) and freeze dried blueberry coupled with the determination of the antioxidant capacity of their extracts. DCPIP, Folin-Ciocalteu and DPPH assays were used. The total phenolic content ranged from 262.64 to 287.96 mgGAE/100 gms in the fresh berries and was 426.06 mgGAE/100 gms in the freeze dried samples. The amount phenolic content of the freeze dried blueberries is significantly higher than in the fresh blueberries. Thus the apparent antioxidant health benefit of the freeze dried berries outweighs that of the fresh berries. The fresh samples had an average measurement of 10.9 mg/100 gms of vitamin C with a small variance and the total antioxidant activity ranged from 28% to 49%.

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A Comparison of Organically and Conventionally Grown Foods—Results of a Review of the Relevant Literature

Cited by 507 publications

References 6 publications

Estimation of dietary intake and content of lead and cadmium in infant cereals marketed in Spain

Estimation of dietary intake and content of lead and cadmium in infant cereals marketed in Spain

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

Determination of vitamin C and total phenolic in fresh and freeze dried blueberries and the antioxidant capacity of their extracts

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