Vitamin and Mineral Contents of Carrot and Celeriac Grown under Mineral or Organic Fertilization

Leclerc, Julie; Miller, Marie-Louise; Joliet, E.; Rocquelin, G.

doi:10.1080/01448765.1991.9754564

Cited by 65 publications

(41 citation statements)

References 5 publications

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“…However, there is little information on how organic production methods affect the carotenoid content of tomato-based products. Organic fertilization has been found to yield higher ␤-carotene and vitamin B 1 contents in carrots [19]. Our results are in line with this study, since organic tomato juices and ketchups showed significantly (P < 0.05) higher levels of carotenoids than their conventional counterparts.…”

Section: Resultssupporting

confidence: 82%

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Vallverdú‐Queralt

Martı́nez-Huélamo

Casals-Ribes

et al. 2014

JBR

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Abstract. BACKGROUND:Carotenoids are important antioxidant compounds in the human diet. Due to their constrained polyene structure, carotenoids can exist in cis and trans isomeric form. In ketchups and tomato juices, all-trans isomeric forms are predominant. OBJECTIVE: The aim of this study was to compare the carotenoid content and lipophilic antioxidant capacity of organic and conventional tomato-based products (tomato juices and ketchups) available on the market. METHODS: Liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS) and HPLC-UV were used for the identification and quantification of individual carotenoids. RESULTS: A comparative analysis of ketchups and tomato juices produced by conventional and organic systems showed statistically higher levels (P < 0.05) of carotenoid compounds in the organic products. CONCLUSIONS: In this paper, differences in the carotenoid content of organic and conventional tomato juices and ketchups, previously unreported, are described.

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Section: Resultssupporting

confidence: 82%

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Vallverdú‐Queralt

Martı́nez-Huélamo

Casals-Ribes

et al. 2014

JBR

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“…They stated that this was due to slow release of nutrient fertilizer. Several other studies also confirmed that the nitrate content in organically grown vegetables was lower than conventionally grown vegetables (Leclerc et al, 1991). It has been confirmed that the nitrate content in organically grown vegetables was lower than conventionally grown vegetables (Leclerc et al, 1991).…”

Section: Resultssupporting

confidence: 58%

“…Several other studies also confirmed that the nitrate content in organically grown vegetables was lower than conventionally grown vegetables (Leclerc et al, 1991). It has been confirmed that the nitrate content in organically grown vegetables was lower than conventionally grown vegetables (Leclerc et al, 1991). Unregulated application of nitrogen fertilizers results in luxury consumption of nitrogen uptake by the plant, which may lead to accumulation of nitrate in leaves, thus reducing the quality of the produce.…”

Section: Resultsmentioning

confidence: 50%

Production system and harvesting stage influence on nitrate content and quality of butterhead lettuce

et al. 2015

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Leafy vegetables such as lettuce grown under different production systems may accumulate different concentrations of nitrate which may reach to the levels potentially toxic to humans. Moreover, nitrate accumulation varies in various plant parts and physiological age of the plant. Therefore, to determine the effect of production system and harvesting stage on nitrate accumulation and quality of butterhead lettuce, a study was conducted considering two lettuce production systems namely hydroponic and organic, and four different harvesting stages such as 35, 38, 41 and 44 days after transplanting (DAT). The experimental design was complete randomized design (CRD) with four replications. Hydroponic and organic systems performed similar in terms of yield, quality and nitrate content of butterhead lettuce. Delaying harvesting can not only increase yield but also can minimize nitrate accumulation and health hazard risk as well. Delay in harvesting stage may result in quality deterioration of lettuce and increased production cost. Thus, a compromise is necessary to consider 41 DAT as the optimum stage to harvest butterhead lettuce with significantly higher reduction of nitrate content in both outer adult leaf blades and young leaves of hydroponic lettuce. Fresh weight, firmness and color of butterhead lettuce at this stage were still acceptable.

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“…Regarding watersoluble vitamins, the most studied one has been Vitamin C (ascorbic acid), a key vitamin for which higher daily intakes are recommended. Studies performed on potato (Fischer and Richter, 1986;Kolbe et al, 1995), tomato (Pither and Hall, 1990;Caris-Veyrat et al, 2004), celeriac (Leclerc et al, 1991) and kale showed higher vitamin C levels in organically-grown products. In contrast, no difference was found during studies in leek, carrot or beetroot.…”

Section: Vitamin Contentsmentioning

confidence: 99%

Nutritional quality and safety of organic food. A review

Lairon

2010

Agron. Sustain. Dev.

347

215

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-Food security, nutritional quality and safety vary widely around the world. Reaching these three goals is one of the major challenges for the near future. Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food chain and water by persistent pesticide residues, and reduced nutrient and flavor contents through low-cost intensive food production and/or processing. In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed under my coordination an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food. This review is based on the AFSSA report issued and recently published studies. The major points are: 1/ organic plant products contain more dry matter and minerals (Fe, Mg); and contain more anti-oxidant micronutrients such as phenols and salicylic acid, 2/ organic animal products contain more polyunsaturated fatty acids, 3/ data on carbohydrate, protein and vitamin levels are insufficiently documented, 4/ 94-100% of organic food does not contain any pesticide residues, 5/ organic vegetables contain far less nitrates, about 50% less; and 6/ organic cereals contain overall similar levels of mycotoxins as conventional ones. Thus, organic agricultural systems have already proved able to produce food with high quality standards. I propose also improvements of organic production to achieve sustainable food production for humans in the near future. sustainable agriculture / organic agriculture / human food / nutrition / food safety / contaminants / health

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Vitamin and Mineral Contents of Carrot and Celeriac Grown under Mineral or Organic Fertilization

Cited by 65 publications

References 5 publications

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Differences in the carotenoid profile of commercially available organic and conventional tomato-based products

Production system and harvesting stage influence on nitrate content and quality of butterhead lettuce

Nutritional quality and safety of organic food. A review

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