The influence of organic and conventional cultivation systems on the nutritional value and content of bioactive compounds in selected tomato types

Abstract

The organic growing system affects tomato quality parameters such as nutritional value and phenolic compound content. The second significant factor of nutritional value of tomato is the type of fruits. It would be necessary to continue this study as a long-term experiment in order to eliminate the influence of seasonality.

Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes

“…Magkos et al (2001) reviewed that organically grown leafy vegetables and potatoes have higher levels of vitamin C. In addition, higher phytochemical content and total antioxidant activity was observed in organic oranges (Tarozzi et al, 2006) and higher levels of phenolic compounds were found in organic apples (Petkovsek et al, 2010) compared to the counterparts produced in integrated systems. In a comparative study carried out with two types of tomato (standard and cherry), Hallmann (2012) also found that organic fruits contained higher contents of total sugars, vitamin C and total flavonoids. In turn, Cwalina-Ambroziak and Amarowicz (2012) stated that the use of biological and fungicidal control agents was negatively correlated with the levels of carotenoids and phenolic compounds in tomato fruits.…”

Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology

“…The content of polyphenols (flavonoids and phenolic acids) in beetroot juices was determined by HPLC method, with identification of individual phenolic compounds according to the Fluca and Sigma Aldrich standards with a purity of 99.5% (Shimazu equipment, USA Manufacturing Inc, USA: two pump LC-20AD, controller CBM-20A, column oven SIL-20AC, spectrometer UV/Vis SPD-20 AV) (Hallmann, 2012). Weighted amounts of beetroot juice samples were put into the plastic test tubes, then 1 ml of methanol with 1% ascorbic acid were added, mixed thoroughly by vortex and incubated in an ultrasonic bath (20 min at 20 °C).…”

Organic Cultivation of Tomato in India with Recycled Slaughterhouse Wastes: Evaluation of Fertilizer and Fruit Safety

“…Lycopene values in field-grown tomatoes obtained by different investigators ranged from 36 to 119.4 mg·kg −1 [30]. In the study of Hallmann et al (2012) [31], the conventional farm received more nitrogen (N) than the organic farm. Conventional tomatoes had an appreciably higher content of lycopene compared to organic tomatoes.…”

“…In recent years efforts are being made to understand relationships between crop management and antioxidant micro constituents of fruits and vegetables as these foods are the principal sources of flavonoids in the Western diet [4]. Lycopene, which comprises about 80%-90% of the total carotenoids of red ripe tomatoes is the most effective antioxidant among all carotenoids through its quenching activity of singlet oxygen and scavenging of peroxyl radicals [31,35,36]. Lycopene content is the most sought-after quality desired by the food industry and consumers [30].…”