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KMID : 0665420150300060813
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Korean Journal of Food Culture
2015 Volume.30 No. 6 p.813 ~ p.817
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Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)
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Lee Shin-Young
Chang Min-Sun
Kim Gun-Hee
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Abstract
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Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant
activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of
organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on
ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown
conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length,
weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher
antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid
content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly
higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.
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KEYWORD
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Spinach, quality, organic, conventional, antioxidant
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