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

Journal of the Science of Food and Agriculture
Ewelina Hallmann

Abstract

Tomato fruits contain a high level of antioxidants such as vitamin C, polyphenols (including flavonoids), and carotenoids (such as lycopene and β-carotene). Some studies have shown the higher level of bioactive compounds in organically produced tomato fruits compared to conventional ones, but not all studies were consistent in this respect. The levels of carotenoids and phenolics are very variable and may be affected by ripeness, genotype and cultivation. The aim of the study was to compare the effects of organic and conventional production systems on chemical properties and phenolic compounds of two tomato types (standard and cherry). The experiment was carried out in two growing seasons of 2008 and 2009, and in three organic and three conventional farms. The results obtained have shown that, in 2008, organic tomatoes presented a higher ratio of reducing sugars/organic acids, and contained significantly more total sugars, vitamin C and total flavonoids, 3-quercetin rutinoside, and myricetin in comparison with the conventional fruits. In 2009, organic tomatoes contained significantly more vitamin C, quercetin-3-O-glucoside and chlorogenic acid, myricetin and kaempferol in comparison with the conventional fruits. The organic gro...Continue Reading

References

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Nov 23, 2005·Molecular Nutrition & Food Research·Janice E YoungWeiqun Wang

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Citations

Apr 24, 2013·Plant Foods for Human Nutrition·Ewelina HallmannEwa Rembiałkowska
Feb 13, 2013·Journal of Agricultural and Food Chemistry·Jerneja JakopicMartina Bavec
Jan 18, 2013·PloS One·Ria ChhabraJohannes H Bauer
Jul 17, 2013·International Journal of Molecular Sciences·Nina Pauline HolzapfelDietmar Werner Hutmacher
Oct 17, 2015·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Prashant KaushikJaime Prohens
Feb 13, 2013·Journal of the Science of Food and Agriculture·Mariella C RochaAntonio C S Abboud
Oct 19, 2012·Journal of the Science of Food and Agriculture·Johannes Kahl
Nov 23, 2015·Plant Foods for Human Nutrition·Marta SłowianekJoanna Leszczyńska
Feb 27, 2014·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·Ana F VinhaM Beatriz P P Oliveira
Jul 30, 2014·Journal of Agricultural and Food Chemistry·Monika HohmannUlrike Holzgrabe
Feb 2, 2019·International Journal of Food Sciences and Nutrition·Valentina PicchiWilfried Schwab
Jul 2, 2019·Journal of Environmental Science and Health. Part. B, Pesticides, Food Contaminants, and Agricultural Wastes·Roberto Recart Dos SantosPatrícia de Aguiar Amaral
Dec 26, 2018·Food Chemistry·Ewelina HallmannEwa Rembiałkowska
Mar 13, 2018·Journal of Chromatography. a·María Jesús Martínez BuenoAmadeo R Fernández-Alba
Aug 18, 2021·Food Research International·Elena Rosa-MartínezJaime Prohens

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