English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana L.), and oregano (Origanum vulgare L.), were examined. The concentrations of polyphenols, phenolic acids, flavonoids, carotenoids, and chlorophylls were measured. Next, separation and identification of the individual bioactive compounds were completed. The obtained results show that organic herbs contained significantly higher concentrations of total polyphenols, flavonoids, and phenolic acids compared to conventional herbs in both investigation years. On the other hand, conventional herbs contained significantly higher concentrations of chlorophylls and carotenoids, including beta-carotene.

Organic and Conventional Herbs Quality Reflected by Their Antioxidant Compounds Concentration