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Phytochemical phenolics in organically grown vegetables
Author(s) -
Young Janice E.,
Zhao Xin,
Carey Edward E.,
Welti Ruth,
Yang ShieShien,
Wang Weiqun
Publication year - 2005
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200500080
Subject(s) - apigenin , caffeic acid , gallic acid , kaempferol , phytochemical , chemistry , food science , quercetin , luteolin , phenols , polyphenol , phenolic acid , ferulic acid , cultivar , botany , horticulture , flavonoid , biology , antioxidant , biochemistry
Abstract Fruit and vegetable intake is inversely correlated with risks for several chronic diseases in humans. Phytochemicals, and in particular, phenolic compounds, present in plant foods may be partly responsible for these health benefits through a variety of mechanisms. Since environmental factors play a role in a plant's production of secondary metabolites, it was hypothesized that an organic agricultural production system would increase phenolic levels. Cultivars of leaf lettuce, collards, and pac choi were grown either on organically certified plots or on adjacent conventional plots. Nine prominent phenolic agents were quantified by HPLC, including phenolic acids ( e. g . caffeic acid and gallic acid) and aglycone or glycoside flavonoids ( e. g . apigenin, kaempferol, luteolin, and quercetin). Statistically, we did not find significant higher levels of phenolic agents in lettuce and collard samples grown organically. The total phenolic content of organic pac choi samples as measured by the Folin‐Ciocalteu assay, however, was significantly higher than conventional samples ( p < 0.01), and seemed to be associated with a greater attack the plants in organic plots by flea beetles. These results indicated that although organic production method alone did not enhance biosynthesis of phytochemicals in lettuce and collards, the organic system provided an increased opportunity for insect attack, resulting in a higher level of total phenolic agents in pac choi.