Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Handling
2.2. Methods
2.2.1. Ascorbic Acid
2.2.2. Total Soluble Phenols
2.2.3. DPPH Radical Scavenging Activity
2.2.4. Soluble Solids
2.2.5. Nitrates
2.3. Data Analysis
3. Results
3.1. Ascorbic Acid
3.2. Phenolics
3.3. Antioxidant Capacity
3.4. Soluble Solids
3.5. Nitrates
4. Discussion
5. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Source of Variance | DF | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Winter Vegetables | Cabbage | Carrot | Leek | Leaf Lettuce | Romaine Lettuce | Potato | Spinach | ||||||||
Cropping system (A) | 1 | *** | 13.6 | ns | 0.7 | *** | 11.8 | ns | 0.0 | * | 2.0 | ns | 2.4 | ns | 0.2 |
Sampling time (B) | 6 | *** | 49.4 | *** | 56.0 | *** | 66.5 | *** | 73.2 | *** | 47.7 | *** | 59.0 | *** | 58.9 |
A × B | 6 | ns | 10.0 | *** | 33.4 | ** | 10.5 | *** | 16.8 | *** | 38.0 | ** | 16.7 | *** | 26.2 |
Error | 28 | ||||||||||||||
Summer Vegetables | Cucumber | Eggplant | Pepper | Tomato | Zucchini | ||||||||||
Cropping system (A) | 1 | *** | 12.7 | *** | 6.4 | ns | 2.9 | ** | 5.8 | *** | 24.6 | ||||
Sampling time (B) | 6 | *** | 40.8 | *** | 56.5 | *** | 41.3 | *** | 25.5 | *** | 24.9 | ||||
A × B | 6 | *** | 41.0 | *** | 24.9 | *** | 34.9 | *** | 51.2 | *** | 39.9 | ||||
Error | 28 |
Ascorbic Acid | Total Phenolics | Antioxidant Capacity | Soluble Solids | Nitrates | |
---|---|---|---|---|---|
Winter Vegetables | |||||
Cabbage | +64.0 | −12.0 | −16.8 | −11.0 | ns |
Carrot | ns | −15.2 | −22.8 | +4.9 | +74.3 |
Leek | +46.0 | +33.8 | +32.5 | +16.7 | −15.3 |
Leaf lettuce | ns | ns | ns | +29.6 | −15.9 |
Romaine lettuce | −19.7 | −15.8 | +13.1 | ns | −24.5 |
Potato | ns | ns | ns | −8.6 | ns |
Spinach | ns | +36.7 | +45.4 | +21.4 | −30.3 |
Summer Vegetables | |||||
Cucumber | −32.6 | +19.5 | ns | +7.8 | −40.0 |
Eggplant | −17.0 | ns | −20.1 | ns | −30.4 |
Pepper | ns | ns | −20.4 | ns | −45.7 |
Tomato | −26.2 | +29.4 | +67.3 | ns | −13.8 |
Zucchini | +28.9 | +16.1 | +13.4 | +8.0 | ns |
Source of Variance | DF | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Winter Vegetables | Cabbage | Carrot | Leek | Leaf Lettuce | Romaine Lettuce | Potato | Spinach | ||||||||
Cropping system (A) | 1 | *** | 41.7 | *** | 12.5 | *** | 35.9 | ns | 0.0 | ** | 18.2 | ns | 0.0 | *** | 56.8 |
Sampling time (B) | 6 | *** | 37.5 | *** | 50.0 | *** | 12.8 | *** | 47.6 | ** | 27.3 | *** | 18.8 | *** | 13.5 |
A × B | 6 | *** | 12.5 | *** | 25.0 | *** | 41.0 | ** | 23.8 | * | 18.2 | *** | 68.8 | *** | 20.7 |
Error | 28 | ||||||||||||||
Summer Vegetables | Cucumber | Eggplant | Pepper | Tomato | Zucchini | ||||||||||
Cropping system (A) | 1 | *** | 88.9 | ns | 0.0 | ns | 0.0 | *** | 32.4 | *** | 16.7 | ||||
Sampling time (B) | 6 | *** | 5.9 | *** | 52.0 | *** | 40.4 | *** | 19.1 | *** | 55.6 | ||||
A × B | 6 | *** | 4.4 | ** | 24.0 | ** | 26.3 | *** | 44.9 | * | 11.1 | ||||
Error | 28 |
Source of Variance | DF | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Winter Vegetables | Cabbage | Carrot | Leek | Leaf Lettuce | Romaine Lettuce | Potato | Spinach | ||||||||
Cropping system (A) | 1 | *** | 9.1 | *** | 5.3 | *** | 13.5 | ns | 0.1 | * | 3.6 | ns | 1.4 | *** | 16.4 |
Sampling time (B) | 6 | *** | 59.3 | *** | 79.5 | *** | 44.3 | *** | 71.3 | *** | 67.3 | *** | 70.8 | *** | 27.8 |
A × B | 6 | ** | 14.5 | ns | 4.6 | *** | 25.1 | *** | 16.3 | ns | 6.5 | * | 9.6 | *** | 43.3 |
Error | 28 | ||||||||||||||
Summer Vegetables | Cucumber | Eggplant | Pepper | Tomato | Zucchini | ||||||||||
Cropping system (A) | 1 | ns | 0.0 | * | 6.6 | * | 7.4 | *** | 27.4 | ** | 4.2 | ||||
Sampling time (B) | 6 | ** | 41.9 | *** | 56.6 | *** | 41.0 | *** | 18.8 | *** | 60.7 | ||||
A × B | 6 | ns | 3.9 | ns | 1.7 | * | 21.3 | *** | 43.2 | *** | 26.0 | ||||
Error | 28 |
Source of Variance | DF | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Winter Vegetables | Cabbage | Carrot | Leek | Leaf Lettuce | Romaine Lettuce | Potato | Spinach | ||||||||
Cropping system (A) | 1 | *** | 12.7 | *** | 8.5 | *** | 21.3 | *** | 11.2 | ns | 0.1 | *** | 23.1 | *** | 17.9 |
Sampling time (B) | 6 | *** | 45.0 | *** | 35.2 | *** | 33.9 | *** | 58.9 | *** | 37.1 | *** | 31.2 | *** | 57.8 |
A × B | 6 | *** | 30.6 | *** | 40.1 | *** | 24.5 | *** | 20.9 | ** | 32.9 | *** | 34.1 | *** | 17.6 |
Error | 28 | ||||||||||||||
Summer Vegetables | Cucumber | Eggplant | Pepper | Tomato | Zucchini | ||||||||||
Cropping system (A) | 1 | ** | 9.3 | ns | 2.4 | ns | 2.5 | ns | 0.0 | *** | 14.4 | ||||
Sampling time (B) | 6 | * | 18.4 | *** | 49.8 | *** | 49.4 | *** | 32.5 | *** | 46.4 | ||||
A × B | 6 | *** | 44.4 | *** | 29.6 | ns | 9.2 | *** | 45.0 | ** | 17.3 | ||||
Error | 28 |
Source of Variance | DF | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV | MS | %TV |
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Winter Vegetables | Cabbage | Carrot | Leek | Leaf Lettuce | Romaine Lettuce | Potato | Spinach | ||||||||
Cropping system (A) | 1 | ns | 1.3 | *** | 45.8 | *** | 5.6 | * | 3.3 | *** | 17.7 | ns | 1.2 | *** | 12.9 |
Sampling time (B) | 6 | ** | 37.2 | *** | 25.7 | *** | 54.2 | *** | 58.9 | *** | 45.6 | *** | 47.6 | *** | 45.6 |
A × B | 6 | ns | 12.3 | *** | 19.3 | *** | 28.8 | ** | 16.5 | *** | 19.9 | ** | 23.4 | *** | 38.7 |
Error | 28 | ||||||||||||||
Summer Vegetables | Cucumber | Eggplant | Pepper | Tomato | Zucchini | ||||||||||
Cropping system (A) | 1 | *** | 39.5 | *** | 31.9 | *** | 48.7 | ** | 3.2 | ns | 1.3 | ||||
Sampling time (B) | 6 | * | 16.3 | *** | 36.5 | *** | 32.1 | *** | 48.7 | *** | 49.5 | ||||
A × B | 6 | * | 16.8 | *** | 21.8 | * | 7.8 | *** | 40.8 | *** | 38.3 | ||||
Error | 28 |
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Roumeliotis, C.; Siomos, A.S.; Gerasopoulos, D. Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period. Nitrogen 2021, 2, 18-29. https://doi.org/10.3390/nitrogen2010002
Roumeliotis C, Siomos AS, Gerasopoulos D. Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period. Nitrogen. 2021; 2(1):18-29. https://doi.org/10.3390/nitrogen2010002
Chicago/Turabian StyleRoumeliotis, Constantinos, Anastasios S. Siomos, and Dimitrios Gerasopoulos. 2021. "Comparative Nutritional and Antioxidant Compounds of Organic and Conventional Vegetables during the Main Market Availability Period" Nitrogen 2, no. 1: 18-29. https://doi.org/10.3390/nitrogen2010002