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Meland M, Dabić Zagorac D, Jakanovski M, Sredojević M, Natić M, Kitanović M, Fotirić Akšić M. Profiling of Metabolites in Organically Grown Plums from Norway: Does Location or Cultivar Matter? Antioxidants (Basel) 2024; 13:526. [PMID: 38790631 PMCID: PMC11117866 DOI: 10.3390/antiox13050526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/26/2024] Open
Abstract
The aim of this work was to investigate the influence of two locations and seven cultivars on the profiling of metabolites in organically grown plums (Prunus domestica L.) fruit in Norway. P, K, and Ca were most abundant in the studied fruits, while Ba and Sr formed a clear line between the locations. The most abundant sugars were glucose, fructose, sucrose, and sorbitol, which together accounted for up to 97.00%. Quinic acid and malic acid were the predominant organic acids, while chlorogenic acid, rutin, and kaempferol-3-O-glucoside were the most abundant polyphenols. Plums from Ullensvang were characterized by a higher content of minerals, sugars, organic acids, total polyphenol content (TPC), and radical scavenging activity (RSA), while plums from Telemark had a higher content of quantified polyphenols. The cultivar 'Mallard' had the highest mineral and radical scavenging activity, 'Opal' had the sweetest fruit, 'Jubileum' had the highest acidity, 'Excalibur' had the highest TPC content, and 'Valor' stored the highest content of quantified polyphenols, especially chlorogenic acid. These results provide comprehensive information on the chemical profiles of selected plum cultivars, suggesting that organic plums are a rich source of beneficial compounds that can have a positive impact on human health.
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Affiliation(s)
- Mekjell Meland
- Norwegian Institute of Bioeconomy Research—NIBIO Ullensvang, Ullensvangvegen 1005, 5781 Lofthus, Norway
| | - Dragana Dabić Zagorac
- Innovative Centre of the Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11158 Belgrade, Serbia; (D.D.Z.); (M.J.); (M.S.)
| | - Mihajlo Jakanovski
- Innovative Centre of the Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11158 Belgrade, Serbia; (D.D.Z.); (M.J.); (M.S.)
| | - Milica Sredojević
- Innovative Centre of the Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11158 Belgrade, Serbia; (D.D.Z.); (M.J.); (M.S.)
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, Studentski trg 12–16, 11158 Belgrade, Serbia;
| | - Marko Kitanović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.K.); (M.F.A.)
| | - Milica Fotirić Akšić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.K.); (M.F.A.)
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Giampieri F, Mazzoni L, Cianciosi D, Alvarez-Suarez JM, Regolo L, Sánchez-González C, Capocasa F, Xiao J, Mezzetti B, Battino M. Organic vs conventional plant-based foods: A review. Food Chem 2022; 383:132352. [PMID: 35182864 DOI: 10.1016/j.foodchem.2022.132352] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 12/10/2021] [Accepted: 02/02/2022] [Indexed: 02/08/2023]
Abstract
Organic farming is characterized by the prohibition of the use of chemical synthetic fertilizers, pesticides, feed additives and genetically modified organisms and by the application of sustainable agricultural technologies based on ecological principles and natural rules. Organic products are believed to be more nutritious and safer foods compared to the conventional alternatives by consumers, with the consequent increase of demand and price of these foodstuffs. However, in academic circles there is much debate on these issues, since there is not a clear scientific evidence of the difference on the environmental impact and on the nutritional quality, safety and health effects between conventional and organic foods. Therefore, this work aims to describe and update the most relevant data on organic foods, by describing the impact of this practice on environment, producers, consumers and society, as well as by comparing the physicochemical, nutritional and phytochemical quality of conventional and organic plant foods.
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Affiliation(s)
- Francesca Giampieri
- Department of Biochemistry, Faculty of Sciences, King Abdulaziz University, Jeddah, Saudi Arabia; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain.
| | - Luca Mazzoni
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Danila Cianciosi
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - José M Alvarez-Suarez
- Departamento de Ingeniería en Alimentos. Colegio de Ciencias e Ingenierías. Universidad San Francisco de Quito, Quito, Ecuador 170157, Ecuador; Instituto de Investigaciones en Biomedicina iBioMed, Universidad San Francisco de Quito, Quito, Ecuador; King Fahd Medical Research Center, King Abdulaziz University, 21589 Jeddah, Saudi Arabia.
| | - Lucia Regolo
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy
| | - Cristina Sánchez-González
- Department of Physiology, Institute of Nutrition and Food Technology ''José Mataix", Biomedical Research Centre, University of Granada, Armilla, Avda. del Conocimiento s.n., 18100 Armilla, Spain; Sport and Health Research Centre. University of Granada, C/. Menéndez Pelayo 32. 18016 Armilla, Granada, Spain
| | - Franco Capocasa
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China
| | - Bruno Mezzetti
- Agricultural, Food and Environmental Sciences, Università Politecnica delle Marche, via Brecce Bianche 10, 60131 Ancona, Italy; Research Group on Food, Nutritional Biochemistry and Health. Universidad Europea del Atlántico, Santander, Spain
| | - Maurizio Battino
- Department of Clinical Sciences, Polytechnic University of Marche, Ancona 60131, Italy; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang, China.
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Montgomery DR, Biklé A. Soil Health and Nutrient Density: Beyond Organic vs. Conventional Farming. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.699147] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Controversy has long surrounded the question of nutritional differences between crops grown organically or using now-conventional methods, with studies dating back to the 1940s showing that farming methods can affect the nutrient density of crops. More recent studies have shown how reliance on tillage and synthetic nitrogen fertilizers influence soil life, and thereby soil health, in ways that can reduce mineral micronutrient uptake by and phytochemical production in crops. While organic farming tends to enhance soil health and conventional practices degrade it, relying on tillage for weed control on both organic and conventional farms degrades soil organic matter and can disrupt soil life in ways that reduce crop mineral uptake and phytochemical production. Conversely, microbial inoculants and compost and mulch that build soil organic matter can increase crop micronutrient and phytochemical content on both conventional and organic farms. Hence, agronomic effects on nutritional profiles do not fall out simply along the conventional vs. organic distinction, making the effects of farming practices on soil health a better lens for assessing their influence on nutrient density. A review of previous studies and meta-studies finds little evidence for significant differences in crop macronutrient levels between organic and conventional farming practices, as well as substantial evidence for the influence of different cultivars and farming practices on micronutrient concentrations. More consistent differences between organic and conventional crops include that conventional crops contain greater pesticide levels, whereas organically grown crops contain higher levels of phytochemicals shown to exhibit health-protective antioxidant and anti-inflammatory properties. Thus, part of the long-running controversy over nutritional differences between organic and conventional crops appears to arise from different definitions of what constitutes a nutrient—the conventional definition of dietary constituents necessary for growth and survival, or a broader one that also encompasses compounds beneficial for maintenance of health and prevention of chronic disease. For assessing the effects of farming practices on nutrient density soil health adds a much needed dimension—the provisioning of micronutrients and phytochemicals that support human health.
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Consumer Preference, Quality, and Safety of Organic and Conventional Fresh Fruits, Vegetables, and Cereals. Foods 2021; 10:foods10010105. [PMID: 33419085 PMCID: PMC7825453 DOI: 10.3390/foods10010105] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2020] [Revised: 12/29/2020] [Accepted: 12/31/2020] [Indexed: 11/23/2022] Open
Abstract
Growing and purchasing demand for organic fresh produce is increasing rapidly. Consumers are aware of health, environmental safety, pesticide harmfulness, nutrients, bioactive compounds, and safe food. Many research works are available on organic and conventional fresh produce. As organic fresh produce growing and purchasing demand is increasing, it has become necessary to review the recent trends in quality, safety, and consumer preferences of organic and conventional fresh food products. A few reports have been compiled on organic and conventional fresh produce. Researchers have started working on organic and conventional fresh produce with the help of modern technology to improve nutritional and functional quality, safety, and consumer preferences. Nutritional and functional quality, safety, and consumer preferences depend on cultivation techniques, treatment, crop cultivar, and appearance of products. Therefore, it is necessary to compile the literature on organic and conventional fresh produce based on quality, safety, and consumer preferences.
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Golijan J, Sečanski M. Organic plant products are of more improved chemical composition than conventional ones. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr0-30907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
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.
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Golijan J, Sečanski M. Organic plant products are of more improved chemical composition than conventional ones. FOOD AND FEED RESEARCH 2021. [DOI: 10.5937/ffr48-30907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
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.
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Effect of Rootstock and Harvesting Period on the Bioactive Compounds and Antioxidant Activity of Two Orange Cultivars (‘Salustiana’ and ‘Sanguinelli’) Widely Used in Juice Industry. Processes (Basel) 2020. [DOI: 10.3390/pr8101212] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Oranges are a rich source of bioactive compounds with recognized benefits for human health. To guarantee high quality and production levels, citrus farms usually employ the combination of selected cultivars with well adapted rootstocks. This study analyzes the impact of four different citrus rootstocks (Forner-Alcaide no.5, ‘Cleopatra mandarin’, Citrus volkameriana and Carrizo citrange) on the bioactive compounds and antioxidant activity of two orange cultivars (‘Salustiana’ and ‘Sanguinelli’) widely used in the orange juice industry. For the hydrophilic fraction, the phenolic compound, anthocyanin, and organic acid profiles were determined by HPLC-DAD-HRMS, and the antioxidant activity by ABTS, DPPH, and ORAC assays. Besides, the total carotenoids and ABTS concentrations were calculated for the hydrophobic fraction. A set of three flavanones, one flavone, and eight anthocyanins were tentatively identified and quantified in the orange cultivars tested. The predominant phenolic compounds obtained in both orange cultivars were hesperidin and narirutin, while cyanidin-3-O-(6″-malonyl) glucoside followed by cyanidin-3-O-rutinoside and cyanidin-3-O-glucoside were the main anthocyanins found in the ‘Sanguinelli’ cultivar. Citric acid, followed by malic, oxalic, and ascorbic acids were the main organic acids. The higher amount of antioxidant compounds was found in fruit from the Forner-Alcaide no.5 rootstock. These results indicate that Forner-Alcaide n.5 affects positively the phenolic and organic acid composition and the antioxidant capacity of ‘Sanguinelli’ and ‘Salustiana’ cultivars, and is therefore a good option for the sector based on the healthy promoting properties.
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Moreno-Ortega A, Pereira-Caro G, Luis Ordóñez J, Manuel Muñoz-Redondo J, Moreno-Rojas R, Pérez-Aparicio J, Manuel Moreno-Rojas J. Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’. Food Chem 2020; 311:125958. [DOI: 10.1016/j.foodchem.2019.125958] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 11/16/2022]
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López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019; 24:E1986. [PMID: 31126122 PMCID: PMC6572524 DOI: 10.3390/molecules24101986] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 05/14/2019] [Accepted: 05/18/2019] [Indexed: 11/26/2022] Open
Abstract
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs.
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Affiliation(s)
- Anallely López-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Julián Lozano-Castellón
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Alexandra Olmo-Cunillera
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Tresserra-Rimbau
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
- Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain.
| | - Paola Quifer-Rada
- Department of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, Spain.
| | - Brígida Jiménez
- Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, Spain.
| | - Maria Pérez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain.
- CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
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Wang R, Wang L, Yuan S, Li Q, Pan H, Cao J, Jiang W. Compositional modifications of bioactive compounds and changes in the edible quality and antioxidant activity of ‘Friar’ plum fruit during flesh reddening at intermediate temperatures. Food Chem 2018; 254:26-35. [DOI: 10.1016/j.foodchem.2018.01.169] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2017] [Revised: 01/24/2018] [Accepted: 01/25/2018] [Indexed: 11/29/2022]
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Organic versus Conventional Cropping Sustainability: A Comparative System Analysis. SUSTAINABILITY 2018. [DOI: 10.3390/su10010272] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
We are at a pivotal time in human history, as the agricultural sector undergoes consolidation coupled with increasing energy costs in the context of declining resource availability. Although organic systems are often thought of as more sustainable than conventional operations, the lack of concise and widely accepted means to measure sustainability makes coming to an agreement on this issue quite challenging. However, an accurate assessment of sustainability can be reached by dissecting the scientific underpinnings of opposing production practices and crop output between cropping systems. The purpose of this review is to provide an in-depth and comprehensive evaluation of modern global production practices and economics of organic cropping systems, as well as assess the sustainability of organic production practices through the clarification of information and analysis of recent research. Additionally, this review addresses areas where improvements can be made to help meet the needs of future organic producers, including organic-focused breeding programs and necessity of coming to a unified global stance on plant breeding technologies. By identifying management strategies that utilize practices with long-term environmental and resource efficiencies, a concerted global effort could guide the adoption of organic agriculture as a sustainable food production system.
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