|
KMID : 0613820170270101176
|
|
Journal of Life Science
2017 Volume.27 No. 10 p.1176 ~ p.1184
|
|
|
Comparative Analysis of Functional Components of Organic and Conventional Cultivated Fruit Vegetables Commercially Distributed in Korea
|
|
Lee Min-Woo
Park Jae-Eun
Jang Eun-Jin
Son Hong-Joo
Park Hyean-Cheal
Hong Chang-Oh
Lee Sang-Beom
Shim Chang-Ki
Ko Beung-Goo
Kim Keun-Ki
|
|
|
Abstract
|
|
|
|
The contents of inorganic and functional components in the organic Cheongyang pepper, tomato, and strawberry were compared with those of the conventional produce. The analyzed functional components were total phenol, total flavonoid, vitamin C, vitamin E, β-carotene, and capsaicin in Cheongyang peppers; lycopene in tomatoes; and anthocyanin in strawberries. The analyzed inorganic components were total N, Zn, Fe, Ca, Mg, Na, K, and P. The total phenol contents of Cheongyang peppers and tomatoes were 14% and 30% higher, respectively, in the organic vegetables than the conventional ones, whereas strawberries had 13% higher components than the conventional ones. The total flavonoid contents of the Cheongyang peppers and tomatoes were 11% and 29% higher, respectively, than in the conventional produce, but those of the strawberries were 100% higher than in conventional strawberries. Vitamins were mostly higher in organic cultivation products, but there was no significant difference. The β-carotene content was 22% higher in organic tomatoes, but conventional strawberries and peppers had more β-carotene than the organic types did. The contents of capsaicin and lycopene were no different between the various cultivations, while anthocyanin was higher in the conventional cultivation. Analysis of inorganic components did not differ between cultivation methods for peppers and tomatoes, and the total N, K, and P contents were higher by 20?28% in the conventional cultivation. The contents of K, Ca, Mg, and P were 16-29% higher in the conventional cultivation of strawberries. Depending on the crops, there were many syntheses of functional components in the organic cultivation. This was thought to be due to nutrients and environmental stress.
|
|
|
KEYWORD
|
|
|
Conventional, fruit vegetables, functional components, inorganic components, organic
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|