A Comparison of the Nutritional Value, Sensory Qualities, and Food Safety of Organically and Conventionally Produced Foods

Abstract

Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that there are few well-controlled studies that are capable of making a valid comparison. With the possible exception of nitrate content, there is no strong evidence that organic and conventional foods differ in concentrations of various nutrients. Considerations of the impact of organic growing systems on nutrient bioavailability and nonnutrient components have received little attention and are important directions for future research. While there are reports indicating that organic and conventional fruits and vegetables may differ on a variety of sensory qualities, the findings are inconsistent. In future studies, the possibility that typical organic distribution or harvesting systems may deliver products differing in freshness or maturity should be evaluated. There is no evidence that organic foods may be more susceptible to microbiological contamination than conventional foods. While it is likely that organically grown foods are lower in pesticide residues, there has been very little documentation of residue levels.

Segurança alimentar de hortaliças orgânicas: aspectos sanitários e nutricionais

“…Diversos autores relatam que os alimentos produzidos sob sistema orgânico possuem, frequentemente, teores de vitamina C superiores aos produzidos convencionalmente (CLARKE; MERROW, 1979;MULLER;HIPPE, 1987;LECLERK et al, 1991;BOURN;PRESCOTT, 2002;WILLIAMS, 2002;MAGKOS;ARVANITI;ZAMPELAS, 2003). Neste trabalho, foi possível observar que os teores de vitamina C das amostras de alface, tomate e cenoura orgânicas analisadas estavam acima dos valores registrados na TACO (UNICAMP, 2006), corroborando as literaturas citadas.…”

Qualidade pós-colheita do tomate de mesa convencional e orgânico

“…No tomate orgânico, ainda que tenham sido estudadas algumas características químicas, nutricionais e sensoriais (BOURN; PRESCOTT, 2002;AGENCE..., 2003;BORGUINI, 2002BORGUINI, , 2006CARIS-VEYRAT, 2004) inexistem relatos sobre a qualidade pós-colheita, principalmente em cultivares nacionais.…”

Carotenoids and Phenols of Organically and Conventionally Cultivated Potato Varieties

“…Comparison of organic and conventional foods in terms of nutritional value, sensorial quality and food safety, has often highlighted controversial results. As a consequence, a clear link between cultivation system and nutritional profile of agricultural products is still missing [41]- [42].…”