Selected Antioxidants in Organic vs. Conventionally Grown Apple Fruits

Abstract

The apple (Malus domestica Borkh.) is one of the most widely cultivated temperate fruits globally, gaining scientific interest as a rich source of antioxidants with a demonstrated beneficial human health impact. Since a growing number of consumers are increasingly seeking safe and healthy food options, alternative fruit production systems such as organic farming, and their potential to provide safe and nutritious foods, have been gaining increasing attention in the last decades. The aim of the presented study was, therefore, to analyse and to compare the concentrations of selected health-promoting antioxidants, such as phenolic acids, flavonols, and vitamin C, in fruits of three apple cultivars (Champion, Gala, and Idared) grown in conventional and certified organic orchards in Poland. All analyses were performed using the high-performance liquid chromatography (HPLC) method. Organic apples tested within the study, compared to the conventionally grown ones, were characterised by significantly higher concentrations of phenolic acids (av. >31%) and flavonols (av. >66%) with the identified differences being consistent in all three cultivars and two seasons. The greatest production system effect was observed in the case of Idared. Significant cultivar and production season effects on the concentration of the measured fruit phenolics, with strong interactions between the two factors, were also identified. Vitamin C content in the fruits was strongly dependent on the year-to-year differences in the fruit growing conditions. The study suggests that the organic production system has a potential to provide apple fruits rich in selected health-promoting phenolic antioxidants.

Influence of genetic background, growth latitude and bagging treatment on phenolic compounds in fruits of commercial cultivars and wild types of apples (Malus sp.)

“…To summarize, the phenolic compounds in the apple fruits showed cultivar-specific responses to fruit bagging treatment, and the content of phenolic compounds was also affected by the number of days of re-exposure to the sunlight before harvest. Previous research has suggested that organic farming may increase the content of phenolic compounds in apple fruits [51]. The findings of the current study and previous research highlight the importance of cultivation practices, together with that of genetic background and environment, as factors influencing the composition and quality of apple fruits.…”

Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization

“…Fertilization affected the biosynthesis of phenolic acids; organic raspberries showed ~9%, ~30%, and ~40% higher concentration of phenolic acids at the pink, ripe and overripe stage when compared to conventional raspberries ( p ≤ 0.05). Sedrnicka-Tober et al [ 50 ] found 31% higher concentration of phenolic acids in organic apples when compared to conventional apples in the three different apple varieties studied. The lowest phenolic acid concentration was observed in conventional raspberries at the overripe stage (~56 mg/100 g dry weight), while the highest phenolic acid concentration was observed at the same ripe stage in organic fruits (77 mg/100 g dry weight), ( Table 5 ).…”

How Social Norms Affect Consumer Intention to Purchase Certified Functional Foods: The Mediating Role of Perceived Effectiveness and Attitude

“…However, because some functional food consumers may be skeptical of the capacity of efficient meals to deliver on the promise of health benefits, the functional food manufacturing industry has focused on the development of certified functional foods (CFFs) [ 7 ]. Given that an increasing number of people are seeking safe and healthy food alternatives [ 8 ], the market for CFFs is growing worldwide [ 9 ].…”