2021
DOI: 10.1556/066.2021.00085
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Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials

Abstract: 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 t… Show more

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Cited by 5 publications
(7 citation statements)
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“…All organic vegetables in our study (p ≤ 0.05) proved superior to conventional ones in terms of ferric-reducing (FRAP) and DPPH ⋅ radical-scavenging capacity (Tables 2 and 5 ). The higher antioxidant activity of organic crops has been confirmed in experiments on various vegetables 10 , 12 , including those of the genus Allium 11 . In our study, the greatest differences between cultivation models for antioxidant activity as determined by the FRAP method were shown in red and yellow onion, in which it was about twice as high in organic vegetables as in conventional ones (Table 2 ).…”
Section: Resultsmentioning
confidence: 81%
See 1 more Smart Citation
“…All organic vegetables in our study (p ≤ 0.05) proved superior to conventional ones in terms of ferric-reducing (FRAP) and DPPH ⋅ radical-scavenging capacity (Tables 2 and 5 ). The higher antioxidant activity of organic crops has been confirmed in experiments on various vegetables 10 , 12 , including those of the genus Allium 11 . In our study, the greatest differences between cultivation models for antioxidant activity as determined by the FRAP method were shown in red and yellow onion, in which it was about twice as high in organic vegetables as in conventional ones (Table 2 ).…”
Section: Resultsmentioning
confidence: 81%
“…They may also have higher antioxidant potential, as many of these compounds function as antioxidants. Numerous studies comparing various products grown organically and conventionally appear to confirm the advantage of organic crops in terms of content of secondary metabolites and antioxidant properties 10 – 12 . There is no conclusive evidence, however, that organic products are of higher nutritional value or that consumption of them has greater health benefits.…”
Section: Introductionmentioning
confidence: 99%
“…The free radical scavenging capacity of L. aestivum extracts was measured spectrophotometrically (UV-VIS spectrophotometer Hitachi U-1900®) using a modi ed version of the Blois (1958) method, as described by Basay et al (2021). The 2,2-diphenyl-1-picrylhydrazil (DPPH, Sigma-Aldrich Chemie®, Steinheim, Germany) radical assay was performed.…”
Section: Free Radical Scavenging Potencymentioning
confidence: 99%
“…The higher food production is the primary benefit of conventional farming [11] . On the other hand, organic foods have been considered to have a higher antioxidant potential due to the increased production of secondary compounds such as polyphenols in organic cultivation systems [10,13–15] …”
Section: Introductionmentioning
confidence: 99%