The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production

Abstract

Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.

Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops

“…Consequently, organic and low-input farming systems of cucurbit crops, where fertilisers are of natural origin, were able to increase the level of antioxidants in comparison with conventional farming systems. Thus, Kopczyńska et al [168] found that under organic conditions, zucchini fruits had higher antioxidant contents, specifically phenolic acids. Similarly, melon organic production enhanced fruit antioxidant contents compared with conventional production [77].…”

Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits

“…The chromatographic peaks corresponding to particular carotenoids were identified by comparing the retention times with those of authentic standards (Fluka and Sigma-Aldrich, Poznań, Poland, purity of 99.98%). This methodology was previously described by Kopczyńska et al [19].…”

“…The concentrations of polyphenols were calculated based on standard curve and sample dilution coefficients. This methodology was previously described in the study of Kopczyńska et al [19].…”

Concentração de polifenóis no abacaxi pérola, banana prata, mamão Papaya e melancia orgânicos e convencionais / Concentration of polyphenols in pearl pineapple, silver banana, Papaya and organic and conventional watermelon

“…Algo a ser levado em consideração quando se fala em fatores de interferência para a disponibilidade de compostos fenólicos, é que no cultivo orgânico os alimentos estão muito mais expostos a fatores de estresse e com isso necessitam expressar algum tipo de defesa, a qual se caracteriza como uma maior produção de compostos bioativos como os polifenóis, caracterizando um aumento no poder antioxidante desses alimentos (23). Na literatura, alguns estudos têm mostrado que frutas orgânicas possuem um poder antioxidante maior e também uma quantidade significativa maior de polifenóis quando comparadas às convencionais (22,24,27), onde o cultivo orgânico parece ser mais influente na modulação de polifenóis das frutas analisadas. Neste estudo observou-se que a maior parte das frutas orgânicas apresentou valores superiores de polifenóis quando comparadas às convencionais.…”