The effects of organic and conventional farm management and harvest time on the polyphenol content in different raspberry cultivars

Effect of microbial biostimulants on the antioxidant profile, antioxidant capacity and activity of enzymes influencing the quality level of raspberries (Rubus idaeus L.)

The influence of four microbial biostimulants containing various strains of Bacillus subtilis and/or Paenibacillus sp. on the quality of raspberries cv. Delniwa, Poemat, and Enrosadira cultivated in two consecutive seasons was investigated. The biostimulants influenced the antioxidant level, antioxidant capacity, phenolic acids and flavonoids profiles, enzymatic activity, and the degree of methylation and acetylation of the pectin in the raspberry fruits. The biostimulants had the greatest effect on the antioxidant content (16% - 20% increase) and capacity in the Delniwa raspberry fruits from the first season. A positive correlation was found between the activity of the β-galactosidase enzyme and ferric reducing power. In the second season, a decrease in the activity of pectin esterase and α-L-arabinofuranosidase and an increase in the degree of methylation of pectin were noted. Our results suggest that the changes in raspberry quality were related to the type of biostimulant applied.

Dietary intake of polish organic and conventional fruit growers and their life partners - a pilot study

Diet is one of the elements that contribute to health and quality of life. There are significant discrepancies between the diets of people living in different regions, with different beliefs, or with different approaches to sustainability and ecology. There is a lack of research on dietary intake among organic and conventional fruit growers. The aim of our study was to examine the diets of orchardists and their immediate life partners in terms of meeting energy requirements, nutrient intake and fulfillment of dietary recommendations in this group. Fifty-three participants (28 in the organic group and 25 in the conventional group) took part in the study. Dietary data were obtained using the 3-day dietary record. Body mass and height were measured and BMI was calculated. Physical activity was estimated using a questionnaire method. The study group was aged 44 ± 8 years, with a body weight of 84 ± 16 kg and a height of 172 ± 9 cm. The mean BMI was 28 ± 4 kg/m2. Mean energy intake with diet was 2170 ± 606 kcal/day with needs of 3002 (1991-5144) kcal/day. A significant proportion of the study group did not fulfill their calcium and vitamin D requirements. In addition, a significant proportion of the conventional fruit growers did not cover their needs for potassium, magnesium and vitamins: E, C, and folate. Both groups had too high an intake of cholesterol and saturated fatty acids, and too low an intake of polyunsaturated fatty acids. In conclusion, the orchardists' diets mostly provided adequate amounts of nutrients, with inadequate intakes of calcium, vitamin D, cholesterol, and fatty acids. The diets of organic fruit growers were significantly richer in selected nutrients.

Fruit quality in organic and conventional farming: advantages and limitations

Fruit quality is essential for nutrition and human health and needs urgent attention in current agricultural practices. Organic farming is not as productive as conventional agriculture, but it can provide higher quality in some fruit crops, thanks to the absence of synthetic fertilizers and pesticides, enhanced pollination, and the reduction of protection treatments, hence boosting antioxidant compound production. Although organic farming does not always provide healthier food than conventional farming, some lessons from organic farming can be extrapolated to new sustainable production models. Exploiting natural resources and an adequate knowledge transfer will undoubtedly help improve the quality of climacteric and nonclimacteric fruits in new agricultural systems.

Raspberry polyphenols alleviate neurodegenerative diseases: through gut microbiota and ROS signals

Neurodegenerative diseases are neurological disorders that become more prevalent with age, usually caused by damage or loss of neurons or their myelin sheaths, such as Alzheimer's disease and epilepsy. Reactive oxygen species (ROS) are important triggers for neurodegenerative disease development, and mitigation of oxidative stress caused by ROS imbalance in the human body is important for the treatment of these diseases. As a widespread delicious fruit, the raspberry is widely used in the field of food and medicine because of its abundant polyphenols and other bioactive substances. Polyphenols from a wide variety of raspberry sources could alleviate neurodegenerative diseases. This review aims to summarize the current roles of these polyphenols in maintaining neurological stability by regulating the composition and metabolism of the intestinal flora and the gut-brain axis signal transmission. Especially, we discuss the therapeutic effects on neurodegenerative diseases of raspberry polyphenols through intestinal microorganisms and ROS signals, by means of summary and analysis. Finally, methods of improving the digestibility and utilization of raspberry polyphenols are proposed, which will provide a potential way for raspberry polyphenols to guarantee the health of the human nervous system.

The Microbial Diversity in Relation to Postharvest Quality and Decay: Organic vs. Conventional Pear Fruit

(1) Background: Organic food produced in environmentally friendly farming systems has become increasingly popular. (2) Methods: We used a DNA metabarcoding approach to investigate the differences in the microbial community between organic and conventional 'Huangguan' pear fruit; and (3) Results: Compared to a conventional orchard, the fruit firmness in the organic orchard had significantly lowered after 30 days of shelf-life storage at 25 °C, and the soluble solids content (SSC), titratable acid (TA), and decay index were higher. There were differences in the microbial diversity between organic and conventional orchards pears. After 30 days of storage, Fusarium and Starmerella became the main epiphytic fungi in organic fruits, while Meyerozyma was dominant in conventional fruits. Gluconobacter, Acetobacter, and Komagataeibacter were dominant epiphytic bacteria on pears from both organic and conventional orchards after a 30-day storage period. Bacteroides, Muribaculaceae, and Nesterenkonia were the main endophytic bacteria throughout storage. There was a negative correlation between fruit firmness and decay index. Moreover, the abundance of Acetobacter and Starmerella were positively correlated with fruit firmness, while Muribaculaceae was negatively correlated, implying that these three microorganisms may be associated with the postharvest decay of organic fruit; (4) Conclusions: The difference in postharvest quality and decay in organic and conventional fruits could potentially be attributed to the variation in the microbial community during storage.

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity

The use of edible flowers has become increasingly popular as a good source of bioactive compounds. Many flowers can be consumed, but there is a lack of information about the chemical composition of organic and conventional flowers. Organic crops represent a higher level of food safety because pesticides and artificial fertilizers are prohibited. The present experiment was carried out with organic and conventional edible pansy flowers of different colors: double-pigmented violet/yellow and single-pigmented yellow flowers. In fresh flowers, the contents of dry matter and polyphenols (including phenolic acids, flavonoids, anthocyanins, carotenoids, and chlorophylls) and the antioxidant activity were determined by the HPLC-DAD method. The results showed that organic edible pansy flowers contained significantly more bioactive compounds, especially polyphenols (333.8 mg/100 g F.W.), phenolic acids (40.1 mg/100 g F.W.), and anthocyanins (293.7 mg/100 g F.W.) compared to conventional methods. Double-pigmented (violet/yellow) pansy flowers are more recommended for the daily diet than single-pigmented yellow flowers. The results are unique and open the first chapter in a book on the nutritional value of organic and conventional edible flowers.

Organic vs. Non-Organic Plant-Based Foods-A Comparative Study on Phenolic Content and Antioxidant Capacity

A plant's stress response involves the production of phytochemicals, including phenolic compounds. Their synthesis can be modulated by organic (ORG) or non-organic (NORG) farming systems in which they are grown. To examine this issue, thirteen plant-based foods cultivated in ORG and NORG systems were compared in terms of antioxidant capacity, total content of phenolics, anthocyanins, flavan-3-ols and flavonols. The results showed that NORG fruits tended to have higher phenolic compounds content, whereas ORG fruits had more antioxidant capacity. NORG legume stood out for having higher values from all the parameters analyzed in comparison to its ORG equivalent. ORG nuts showed more flavan-3-ols and flavonols than their NORG counterparts, nonetheless, tended to be less antioxidant. ORG vegetables displayed higher phenolics and anthocyanins, which reflected in higher antioxidant capacity than NORG ones. These findings suggest that farming systems differentially modulate phenolic compound composition and antioxidant capacity based on the plant species studied.

Fantastic Foods and Where to Find Them-Advantages and Disadvantages of Nutri-Score in the Search for Healthier Food

The composition and quality of food rations and the intake of nutrients with the diet are undoubtedly reflected in our health. In order to help the consumer choose the right food product, food manufacturers use front-of-pack labels, which are designed to convey concise information about the nutritional value of the product. Such labels include the Nutri-Score system. In this paper, we have critically analyzed this system. As the available data indicate, this system does not take into account a number of factors that affect the quality of a food product, including the size of the package, the contents of vitamins, minerals, and other selected health-promoting ingredients, the degree of processing, or the fatty acid profile of the product, and it discriminates against regional products, organic products, and juices and nectars. This system, although intuitive and created with good intentions, still has quite a few flaws that must be addressed before it can be considered to correctly indicate the nutritional value of food products.

Honey and Its Biomimetic Deep Eutectic Solvent Modulate the Antioxidant Activity of Polyphenols

Honey is a highly valued natural product with antioxidant, antimicrobial and anti-inflammatory properties. However, its antioxidant activity (AOA) is not as high as that of other honeybee products, such as propolis. Several polyphenol-honey formulations have been proposed up to now, most of them using maceration of biomass in honey or mixtures with liquid extracts, which either limit polyphenols bioavailability or destroy the characteristics of honey. To improve the health benefits of honey by increasing AOA and keeping its structural and sensory properties, we propose its enrichment in a polyphenol extract of raspberry after solvent evaporation. A honey-biomimetic natural deep eutectic solvent (NaDES) was prepared and compared with honey. The main polyphenols found in the raspberry extract were tested in combination with honey and NaDES, respectively. The AOA was determined by DPPH, ABTS, CUPRAC, and FRAP methods. The AOA behaviour of honey-polyphenol mixtures varied from synergism to antagonism, being influenced by the AOA method, polyphenol type, and/or mixture concentration. The honey-biomimetic NaDES resulted in similar AOA behaviour as with honey mixed with polyphenols. Honey seems to have additional properties that increase synergism or reduce antagonism in some cases. Honey and its biomimetic NaDES modulate AOA of polyphenols extract.

Relationship between Phenolic Compounds and Antioxidant Activity in Berries and Leaves of Raspberry Genotypes and Their Genotyping by SSR Markers

The red raspberry is one of the world’s most popular berries. The main direction of its breeding has switched to nutritional quality, and the evaluation of raspberry germplasm for antioxidant content and activity is very important. As berries, raspberry leaves contain valuable bioactive compounds, but the optimal time for their collection is unknown. We evaluated 25 new breeding lines and standard raspberry cultivars for their polyphenolic content and antioxidant capacity. The antioxidant activity of berries correlated better with the content of total phenolics (0.88 and 0.92) and flavonoids (0.76 and 0.88) than with anthocyanins (0.37 and 0.66). Two breeding lines were significantly superior to the standard cultivars and can be used in further breeding. Leaves collected in three phenological phases of the raspberry contained more phenolics (5.4-fold) and flavonoids (4.1-fold) and showed higher antioxidant activities (2.4-fold in FRAP assay, 2.2-fold in ABTS) than berries. The optimal time for harvesting raspberry leaves is the fruit ripening stage, with exceptions for some cultivars. Genetic diversity analysis using microsatellite (SSR) markers from flavonoid biosynthesis genes divided the genotypes into five clusters, generally in agreement with their kinships. The relationship between genetic data based on metabolism-specific SSR markers and the chemical diversity of cultivars was first assessed. The biochemical and genetic results show a strong correlation (0.78). This study is useful for further the improvement of raspberry and other berry crops.

Polyphenols Content, Antioxidant Properties and Allergenic Potency of Organic and Conventional Blue Honeysuckle Berries

Blue honeysuckle berries are a rich source of polyphenols with strong antioxidant properties. The purpose of this research was to determine the effect of organic and conventional cultivation on the polyphenols, antioxidant and allergenic potency of blue honeysuckle berry cultivars: ‘No 30’, ‘Jolanta’ and ‘Indygo’ in two growing seasons. Identification of individual polyphenols was performed using the HPLC method; the total polyphenols content and antioxidant activity were determined by spectrophotometric methods. The determination of allergic potency was tested by ELISA. In the second year of the study the total polyphenols were significantly higher in organic blue honeysuckle than in the conventional blue honeysuckle. In both growing seasons, the ‘Indygo’ cv. was characterized by the highest concentration of all bioactive compounds 3241.9 mg and 3787.2 mg per 100 g⁻¹ D.W. A strong correlation was found between the polyphenol content and the antioxidant activity for organic fruit in both years, as well as for allergenic potency. Contrary to the best bioactive properties was ‘Indigo’ cv., with the highest allergenic potency (108.9 and 139.2 ng g⁻¹ D.W.). The lowest content of specific allergens was found in the ‘No 30’ cv. Since honeysuckle is still a new cultivated plant, information about its allergenic potency is insufficient.

Application of an Eco-Friendly Antifungal Active Package to Extend the Shelf Life of Fresh Red Raspberry (Rubus idaeus L. cv. 'Kweli')

The main objective of this study was to extend the shelf life of fresh red raspberry (Rubus idaeus. L. cv. ‘Kweli’) by using active film-pads inside commercial compostable packages. The pads were produced with chitosan (Ch) with the incorporation of green tea (GTE) and rosemary (RSME) ethanolic extracts as natural antifungal agents. Pads were placed on the bottom of commercial fruit trays underneath the fruits, and the trays were heat-sealed with a polyacid lactic (PLA) film. Preservation studies were carried out over 14 days of storage at refrigeration temperature (4 °C). Raspberry samples were periodically analyzed throughout storage, in terms of quality attributes (fungal decay, weight loss, firmness, surface color, pH, total soluble solids), total phenolic content and antioxidant activity. Gas composition inside the packages was also analyzed over time. From the packaging systems tested, the ones with active film-pads Ch + GTE and Ch + RSME were highly effective in reducing fungal growth and decay of raspberry during storage, showing only around 13% and 5% of spoiled fruits after 14 days, respectively, in contrast with the packages without pads (around 80% of spoiled fruits detected). In addition, fruits preserved using packages with Ch + RSME active film-pads showed lower mass loss (5.6%), decreased firmness (3.7%) and reduced antioxidant activity (around 9% and 15% for DPPH and FRAP methods, respectively). This sustainable packaging presents a potential strategy for the preservation of raspberries and other highly perishable small fruits.

Organic Food in the Diet of Residents of the Visegrad Group (V4) Countries-Reasons for and Barriers to Its Purchasing

This study aimed to determine the differences in the frequency of, reasons for, and barriers to purchasing organic food among the inhabitants of the Visegrád Group member states. The selection of the countries for the study was dictated by the fact that the countries of Central and Eastern Europe play the role of a niche market in the European organic food market. This research employed the method of a diagnostic survey and the discriminant function. A chi-squared test, ANOVA, and Fisher’s Post Hoc LSD test were also used to present differences in individual groups. This research shows that respondents from Poland, the Czech Republic, Hungary and Slovakia were guided by similar behaviors regarding the purchase of organic food. However, the attitudes of the respondents slightly differed between countries. In the case of the reasons for choosing organic food, the most important thing was that it is non-genetically modified food, especially for Polish consumers. The following were also mentioned: lack of chemical compounds (Slovaks and Czechs), high health value of such food (Czechs and Slovaks), and excellent taste (Hungarians). The most critical barriers against purchasing are the price (Poles and Hungarians), difficult access (Poles and Hungarians), and the short expiry time of such products (Slovaks).

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

As the market indicates a growing interest in organically grown fruit, there is a need for biostimulants to counter the adverse effects of pathogenic fungi and fungal-like-pathogens. Four microbial pathogens (Botrytis cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) which are the most often causes of strawberry diseases were selected. Five kinds of biostimulants (C1, C2, C3, C4, and C5) containing bacterial consortia were developed to combat the pathogens. The antagonistic effect of selected microorganisms against strawberry pathogens was observed. The effectiveness of various beneficial bacteria in combating fungal pathogens of cv. Honeoye strawberries was compared and the impact of their activity on fruit quality was assessed. The most significant effect on the strawberry firmness was found for the C2 consortium, which provided the strawberries infected with the pathogens group (MIX: B. cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) with a 140% increase in maximum load in a puncture test compared to the positive control (C0). Strawberries contaminated with Phytophthora sp. after the application of Consortium C4 (C4) showed the largest increase (127%) in soluble solid content (SSC) when compared to the C0. Fruit contaminated with Colletotrichum sp. and B. cinerea after the application of C2 and Consortium 5 (C5), respectively, had the highest levels of anthocyanins and total phenolic content, when compared to C0. The largest increase, which reached as high as 25%, in D-galacturonic acid content was observed for the group of pathogens after Consortium 1 (C1) application. The extraction of strawberry pectin allowed for the study of the rheological properties of pectin solutions; on this basis, strawberry pectin from the control (NC) was distinguished as it showed the highest viscosity (0.137-0.415 Pas). Taking into account the individual effects of bacteria on strawberry pathogenic fungi and fungal-like-pathogens, it is possible to reduce the adverse effects of fungal disease and to improve the properties of strawberries by selecting the appropriate bacterial consortium. Interactions between microorganisms are often complex and not fully understood, which suggests the need for further research in this direction.

Combined transcriptomic and metabolic analyses reveal potential mechanism for fruit development and quality control of Chinese raspberry (Rubus chingii Hu)

Combined transcriptomic and metabolic analyses reveal that fruit of Rubus chingii Hu launches biosynthesis of phenolic acids and flavonols at beginning of fruit set and then coordinately accumulated or converted to their derivatives. Rubus chingii Hu (Chinese raspberry) is an important dual functional food with nutraceutical and pharmaceutical values. Comprehensively understanding the mechanisms of fruit development and bioactive components synthesis and regulation could accelerate genetic analysis and molecular breeding for the unique species. Combined transcriptomic and metabolic analyses of R. chingii fruits from different developmental stages, including big green, green-to-yellow, yellow-to-orange, and red stages, were conducted. A total of 89,188 unigenes were generated and 57,545 unigenes (64.52%) were annotated. Differential expression genes (DEGs) and differentially accumulated metabolites (DAMs) were mainly involved in the biosynthesis of secondary metabolites. The fruit launched the biosynthesis of phenolic acids and flavonols at the very beginning of fruit set and then coordinately accumulated or converted to their derivatives. This was tightly regulated by expressions of the related genes and MYB and bHLH transcription factors. The core genes products participated in the biosynthesis of ellagic acid (EA) and kaempferol-3-O-rutinoside (K-3-R), such as DAHPS, DQD/SDH, PAL, 4CL, CHS, CHI, F3H, F3'H, FLS, and UGT78D2, and their corresponding metabolites were elaborately characterized. Our research reveals the molecular and chemical mechanisms of the fruit development of R. chingii. The results provide a solid foundation for the genetic analysis, functional genes isolation, fruit quality improvement and modifiable breeding of R. chingii.

Does Organic Farming Increase Raspberry Quality, Aroma and Beneficial Bacterial Biodiversity?

Plant-associated microbes can shape plant phenotype, performance, and productivity. Cultivation methods can influence the plant microbiome structure and differences observed in the nutritional quality of differently grown fruits might be due to variations in the microbiome taxonomic and functional composition. Here, the influence of organic and integrated pest management (IPM) cultivation on quality, aroma and microbiome of raspberry (Rubus idaeus L.) fruits was evaluated. Differences in the fruit microbiome of organic and IPM raspberry were examined by next-generation sequencing and bacterial isolates characterization to highlight the potential contribution of the resident-microflora to fruit characteristics and aroma. The cultivation method strongly influenced fruit nutraceutical traits, aroma and epiphytic bacterial biocoenosis. Organic cultivation resulted in smaller fruits with a higher anthocyanidins content and lower titratable acidity content in comparison to IPM berries. Management practices also influenced the amounts of acids, ketones, aldehydes and monoterpenes, emitted by fruits. Our results suggest that the effects on fruit quality could be related to differences in the population of Gluconobacter, Sphingomonas, Rosenbergiella, Brevibacillus and Methylobacterium on fruit. Finally, changes in fruit aroma can be partly explained by volatile organic compounds (VOCs) emitted by key bacterial genera characterizing organic and IPM raspberry fruits.

Exploring Genotype-by-Environment Interactions of Chemical Composition of Raspberry by Using a Metabolomics Approach

Promoting the consumption of fruits is a key objective of nutrition policy campaigns due to their associated health benefits. Raspberries are well appreciated for their remarkable flavor and nutritional value attributable to their antioxidant properties. Consequently, one of the objectives of present-day raspberry breeding programs is to improve the fruit’s sensory and nutritive characteristics. However, developing new genotypes with enhanced quality traits is a complex task due to the intricate impacts genetic and environmental factors have on these attributes, and the difficulty to phenotype them. We used a multi-platform metabolomic approach to compare flavor- and nutritional-related metabolite profiles of four raspberry cultivars (‘Glen Ample’, ‘Schönemann’, ‘Tulameen’ and ‘Veten’) grown in different European climates. Although the cultivars appear to be better adapted to high latitudes, for their content in soluble solids and acidity, multivariate statistical analyses allowed us to underscore important genotypic differences based on the profiles of important metabolites. ‘Schönemann’ and ‘Veten’ were characterized by high levels of anthocyanins and ellagitannins, respectively, ‘Tulameen’ by its acidity, and ‘Glen Ample’ for its content of sucrose and β-ionone, two main flavor contributors. Our results confirmed the value of metabolomic-driven approaches, which may foster the development of cultivars with enhanced health properties and flavor.

Genetic Differentiation in Anthocyanin Content among Berry Fruits

Anthocyanins are widely distributed secondary metabolites that play an essential role in skin pigmentation of many plant organs and microorganisms. Anthocyanins have been associated with a wide range of biological and pharmacological properties. They are also effective agents in the prevention and treatment of many chronic diseases. Berries are particularly abundant in these compounds; therefore, their dietary intake has health-promoting effects. The aim of this study was to identify and determine the anthocyanin content in selected species and cultivars of berry fruits, such as raspberry, blackberry, red currant, blackcurrant, and highbush blueberry, widely consumed by Europeans. The concentrations of anthocyanins were determined by HPLC, identifying individual compounds: cyanidin-3-O-glucoside, pelargonidin-3-O-glucoside, delphinidin-3-O-glucoside, delphinidin-3-O-rutinoside, cyanidin-3-O-rutinoside, delphinidin-3-O-galactoside, cyanidin-3-O-galactoside, and malvidin-3-O-galactoside. The experimental data showed that the selected species and cultivars of berry fruits differ significantly in the contents of anthocyanins. Among all species tested, blackberry and blackcurrant were characterized significantly by the highest content of anthocyanins (sum), while the lowest content was found in red currant fruits. Additionally, the content of individual anthocyanin compounds in particular species and cultivars was also different. Considering the high content of anthocyanins and their potential positive impact on human health and protection against disease, berries should be part of healthy nutrition.

Quality, Bioactive Compounds, Antioxidant Capacity, and Enzymes of Raspberries at Different Maturity Stages, Effects of Organic vs. Conventional Fertilization

Raspberries are important sources of bioactive compounds, whose synthesis is influenced by the fertilization system and the maturity stage. This study evaluated the effect of organic and conventional fertilization systems on raspberries at three maturity stages, pink, ripe, and overripe. Physicochemical characteristics, bioactive compounds (phenolic profile, vitamin C), antioxidant capacity (DPPH, FRAP, TEAC, and ORAC), phenolic-associated enzyme, phenylalanine ammonia lyase (PAL), and antioxidant enzymes (SOD, CAT, GPx, and APX) were evaluated. The physicochemical determination of the fruit did not reveal differences between fertilization systems. Regarding bioactive compounds, higher content of anthocyanins was found in organic raspberries at all maturity stages. Organic fertilization increased the content of ellagic acid and gallic acid at all stages of maturity. Higher content of caffeic, hydroxybenzoic, protocatechuic acid, and vitamin C was observed in organic raspberry at the overripe stage. Raspberries grown with organic fertilization exhibited higher values of antioxidant capacity by the DPPH, FRAP, and TEAC methods at all maturity stages. Raspberries under organic fertilization showed significantly greater activity of CAT, SOD, APX, GPX, and PAL. The present study suggests that organic fertilization induces oxidative stress causing an increase in antioxidant defense mechanisms, enhancing bioactive compound production, and improving antioxidant capacity in raspberries.

Bioactive compounds in cherry tomatoes (Solanum Lycopersicum var. Cerasiforme): Cultivation techniques classification by multivariate analysis

This study aimed to assess bioactive compounds contents in cherry tomatoes and classify samples according to cultivation techniques. Simple and cost-effective analyses were conducted on 128 samples cultivated using hydroponic, organic, and conventional practices. An HPLC-FD method was validated in-house for eight biogenic amines while antioxidants were evaluated using total phenolic content and anti-radical activity assays (DPPH^• and ABTS^•+ assays). Chemometric evaluation was applied to extrapolate significant information from data-sets. Variable selection using correlation matrix and the Fisher test was performed. Principal component analysis and linear discriminant analysis were used to construct a mathematical model to classify samples. Correct classifications were achieved in training (95.2%), validation (98.5%), and testing (100%). The results showed that cherry tomatoes cultivated using different techniques could be discriminated based on bioactive profiles using chemometric approaches.

Optical Devices Constructed From Responsive Microgels for Polyphenols Detection

Polyphenols are used as antioxidants in various foods and beverages, which are considered to be a health benefit. The measurement of polyphenols contents is of great interest in food chemistry and health science. This work reported a microgels based photonic device (etalon) to detect polyphenols. Dopamine was used as a model compound of polyphenols. Herein, we proposed a “block” concept for dopamine detection. The dopamine was oxidized and formed dopamine films catalyzed by tyrosinase on the surface of etalon. As the etalon was immersed in ZnCl₂, the dopamine films blocked the ZnCl₂ diffusion into etalon that caused optical property changes. The film thickness is associated with the concentration of dopamine which can be readout via optical signals.

Effect of Chitosan Nanoemulsion on Enhancing the Phytochemical Contents, Health-Promoting Components, and Shelf Life of Raspberry (Rubus sanctus Schreber)

Due to high water content and perishability, the raspberry fruit is sensitive to postharvest fungal contamination and postharvest losses. In this study, chitosan was used as an edible coating to increase the storage of raspberries, and nanotechnology was used to increase chitosan efficiency. The fruit was treated with an emulsion containing nanoparticles of chitosan (ECNPC) at 0, 2.5, and 5 g L−1, and stored for 9 d. Decay extension rate, fruit phytochemical contents, including total phenolics, flavonoids, and anthocyanin content, phenylalanine ammonia-lyase (PAL), and guaiacol-peroxidase enzymes and antioxidant activity, and other qualitative properties were evaluated during and at the end of storage. After 9 d of storage, the highest amounts of phenolics compounds, PAL enzyme activity, and antioxidant activity were observed in fruit treated with ECNPC at 5 g L−1. The highest levels of total phenol, PAL enzyme activity, and antioxidant activity were 57.53 g L−1, 118.88 μmol/min trans-cinnamic acid, and 85.16%, respectively. ECNPC can be considered as an effective, safe, and environmentally friendly method for enhancing fruit phytochemical contents, postharvest life, and health-promoting capacity.

Organic plant products are of more improved chemical composition than conventional ones

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

Organic plant products are of more improved chemical composition than conventional ones

Considering the negative effects of conventional agricultural production, organic food production is a sustainable approach to production, which preserves the environment and protects human health. Organic products are products of high quality, without residues of pesticides and other harmful chemicals. Through the review of literature data, the authors of this paper presented a comparative study on the chemical compositions of organically vs. conventionally grown plants and their products. Dry matter, nitrates, sugars, vitamins, macro-and microelements, as well as, secondary metabolites have been singled out. The analysis of collected data revealed that organic products contained more dry matter, significantly fewer nitrates, fewer proteins and a higher proportion of amino acids, more sugars, vitamin C, numerous macro-and microelements (particularly Fe, Mg and P), more polyphenols and they had higher total antioxidant capacity than conventional products. Although many authors have been dealing for many years with the comparison of the nutritional composition of organic and conventional food products, a clear consensus whether organic products have an improved chemical composition compared to conventional products has not been reached yet, i.e. the conclusions are ambivalent. Therefore, further long-term studies are necessary to clarify the existing doubts.

Quantitative and Qualitative Identification of Bioactive Compounds in Edible Flowers of Black and Bristly Locust and Their Antioxidant Activity

Black and bristly locust flowers are an excellent source of polyphenols, including flavonols, phenolic acids, and anthocyanins. In the present literature, there is a lack of studies showing the quantity and quality of phenolic compounds from different locust flowers. There are a few studies on the status of polyphenols in black locust flowers and their products but not bristly locusts. The aims of this study were to analyze and compare the concentrations of bioactive compounds from Robinia pseudoacacia and Robinia hispida flowers over two years. These two species of plants from six independent locations (parks and green areas) located in Warsaw were assessed in this study. The dry matter and polyphenol contents of the flowers were determined. Black locust flower samples contained significantly more myricetin and luteolin. Only bristly locust flowers contained anthocyanins. Five individual anthocyanins were identified in the pink-colored bristly locust flowers. Pelargonidin-3-O-glucoside and cyanidin-3-O-glucoside were the predominant forms in the pool of total anthocyanins.

Fermented Vinegars from Apple Peels, Raspberries, Rosehips, Lavender, Mint, and Rose Petals: The Composition, Antioxidant Power, and Genoprotective Abilities in Comparison to Acetic Macerates, Decoctions, and Tinctures

Acetic fermentation is a method for processing plant material which has been known since antiquity. Balsamic and apple cider vinegars are investigated as antibacterial, anti-obesity, and anti-diabetic remedies. However, there is little information about vinegars fermented from aromatic herbs and edible plants. The aim of this study was to compare extracts used for culinary and medicinal purposes according to their composition, antioxidant power, and genoprotective properties. Fermented vinegars, acetic macerates, decoctions, and tinctures in 70% ethanol from raspberries, apple peels, rosehips, lavender, mint, and rose petals were prepared. Polyphenols, ascorbate, carotenoid concentrations, and antioxidant power were analyzed. The polyphenols were identified using HPLC (high-performance liquid chromatography). The genoprotective properties were measured using a comet assay on lymphocytes. Fermented vinegars were poorest in phytochemicals in comparison to tinctures, decoctions, or acetic macerates, although they contained the highest concentration of metal ions. The antioxidant abilities were correlated to the phenolic content of extract. None of the extracts induced DNA damages into lymphocytes. The rosehip and rose petal extracts revealed the highest genoprotective abilities, while mint and apple fermented vinegars and decoctions had the lowest. Fermented vinegars are not a rich source of phytochemicals and they show weak genoprotective abilities, but, in increasing demand for antioxidants, any form of phytochemical sources is an added-value in diet.

The Dynamic of Polyphenols Concentrations in Organic and Conventional Sour Cherry Fruits: Results of a 4-Year Field Study

Sour cherry fruits are a perfect source of polyphenols, including flavonols, phenolic acids and anthocyanins. According to the literature, organic fruits contain more bioactive compounds, especially polyphenols, compared to conventional fruits. Given that only one two-year experiment on the status of polyphenols in sour cherry fruits in an organic farm was previously conducted and found in the existing scientific literature, the aim of this study was to analyse and compare the concentration of bioactive compounds in organic and conventional sour cherries and to determine the effects of cultivation year and the proper cultivar. Four sour cherry cultivars (“Oblacińska”, “Kelleris 16”, “Pandy 103” and “Dobroceni Bötermo”) harvested in organic and conventional experimental orchards were assessed in this study. The dry matter and polyphenol contents in the fruits were determined. We observed a significantly higher concentration of dry matter in organic samples only in 2015 and 2017. In the case of total polyphenols, including phenolic acid (2015 and 2017–2018), and total flavonoids, including quercetin-3-O-rutinoside, the higher concentration was found in 2016 and 2018. Two individual anthocyanins were identified in sour cherry fruits. Cyanidin-3-O-rutinoside is the predominant form in the pool of total anthocyanins.

Authentication of "Adelita" Raspberry Cultivar Based on Physical Properties, Antioxidant Activity and Volatile Profile

Agricultural selection programmes are, today, working hard to obtain novel raspberry cultivars with higher nutritional and commercial quality. One of those cultivars is “Adelita”. This study aims to provide novel tools for raspberry cultivar identification—more specifically, the differentiation of “Adelita” from other raspberry cultivars. To perform this study, five “Adelita” samples were analysed—four cultivated in Spain and one, in Morocco—and they were compared to seven samples from six raspberry cultivars (“P04”, “Lupita”, “Enrosadira”, “P10”, “Quanza” and “Versalles”). The physical parameters (mass, length, equatorial diameter and firmness) combined with the Total Phenolic Content (TPC); the antioxidant capacity according to the antioxidant activity tested with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing antioxidant power (FRAP) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) methods; and the main target volatile compounds were used as independent variables. Principal component and cluster analysis showed that the target volatiles and physical parameters together with the TPC and DPPH values could be useful to classify Adelita cultivars separately from the rest of the cultivars included in the work. Those results proved that the developed methodology could be proposed as a reliable approach for the identification of cultivar fraud in the supply chain.

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

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.

Dynamic of Phenolic Compounds, Antioxidant Activity, and Yield of Rhubarb under Chemical, Organic and Biological Fertilization

In recent years, rhubarb is being increasingly cultivated, as it provides early yields when the vegetables supply to market is deficient and shows high levels of both polyphenols content and antioxidant capacity in edible parts. In 2017, we investigated crops of the rhubarb cultivar Victoria to the fifth year of production. Comparisons were performed between three root phase fertilizations-chemical (NPK 16-16-16^®), organic (Orgevit^®), and biological (Micoseeds MB^®)-plus an unfertilized control. The determinations of polyphenols, the antioxidant capacity, and the yield indicators from the stalks (petioles) of rhubarb were made at each out of the 10 harvests carried out. The highest yield (59.16 t·ha^-1) was recorded under the chemical fertilization. The total polyphenols content and antioxidant capacity varied widely from 533.86 mg GAE·g^-1 d.w. and 136.86 mmol Trolox·g^-1 d.w., respectively in the unfertilized control at the last harvest, up to 3966.56 mg GAE·g^-1 d.w. and 1953.97 mmol Trolox·g^-1 d.w. respectively under the organic fertilization at the four harvest. From the results of our investigation, it can be inferred that the chemical fertilization was the most effective in terms of yield, whereas the sustainable nutritional management based on organic fertilizer supply led to higher antioxidant compounds and activity.

Phenolics and Carotenoid Contents in the Leaves of Different Organic and Conventional Raspberry (Rubus idaeus L.) Cultivars and Their In Vitro Activity

Raspberry leaves are a source of carotenoids and polyphenols, including ellagic acid and salicylic acid. The results of scientific research suggest that they have potential pro-health properties that contribute to human health. The aim of this study was to determine the polyphenolic and carotenoid profiles in the leaves of selected raspberry cultivars and their in vitro activity. The second aim was to determine the impact of organic and conventional farm management on the polyphenol, carotenoid, and chlorophyll contents in different raspberry cultivars: ‘Polana’, ‘Polka’, ‘Tulameen’, ‘Laszka’ and ‘Glen Ample’. Compared with conventional raspberry leaves, organic raspberry leaves were characterized by a significantly higher content of dry matter, total polyphenols, total phenolic acids, chlorogenic acid, caffeic acid, salicylic acid and quercetin-3-O-rutinoside; moreover, the organic leaves were characterized by higher antioxidant activity. Among examined cultivars, ‘Polka’ c. was characterized by the highest antioxidant status. However, raspberry leaves from conventional farms contained more total carotenoids, violaxanthin, alpha-carotene, beta-carotene, total chlorophyll and individual forms of chlorophylls: a and b.