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Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period

1
Department of Horticulture, Aristotle University, 54124 Thessaloniki, Greece
2
Department of Food Science and Technology, Aristotle University, 54124 Thessaloniki, Greece
*
Author to whom correspondence should be addressed.
Academic Editor: Petronia Carillo
Received: 9 December 2020 / Revised: 29 December 2020 / Accepted: 11 January 2021 / Published: 13 January 2021
Seven winter and five summer vegetables produced under organic and conventional systems were collected from a supermarket seven times between January and April and between July and October for winter and summer vegetables, respectively, and their ascorbic acid and total phenolic content (compounds with proven antioxidant activity) as well as total antioxidant capacity, soluble solids and nitrates were determined. The results clearly indicated that, from the three factors studied (vegetable species, cropping system and sampling time), vegetable species made the highest contribution to ascorbic acid, phenolics, antioxidant capacity, soluble solids and nitrates. Results for each vegetable species showed that most organic vegetables appear to have lower nitrate content, some have higher phenolics, antioxidant capacity and soluble solids, and only few have higher ascorbic acid compared with conventional vegetables. The significance of the differences in nutritional and antioxidant value between organic and conventional vegetables is questionable, since vegetable species and sampling time can affect their nutritional value to a great or greater extent than the cropping system. View Full-Text
Keywords: antioxidant activity; ascorbic acid; nitrates; phenolics antioxidant activity; ascorbic acid; nitrates; phenolics
MDPI and ACS Style

Roumeliotis, C.; Siomos, A.S.; Gerasopoulos, D. Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period. Nitrogen 2021, 2, 18-29. https://0-doi-org.brum.beds.ac.uk/10.3390/nitrogen2010002

AMA Style

Roumeliotis C, Siomos AS, Gerasopoulos D. Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period. Nitrogen. 2021; 2(1):18-29. https://0-doi-org.brum.beds.ac.uk/10.3390/nitrogen2010002

Chicago/Turabian Style

Roumeliotis, Constantinos, Anastasios S. Siomos, and Dimitrios Gerasopoulos. 2021. "Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period" Nitrogen 2, no. 1: 18-29. https://0-doi-org.brum.beds.ac.uk/10.3390/nitrogen2010002

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