Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics and Antioxidant Activities of Organically and Conventionally Grown Carrot

유기 및 일반재배에 따른 당근의 품질비교

  • Lee, Jin (Department of Health Functional Materials, Duksung Women's University) ;
  • Chang, Min-Sun (Department of Health Functional Materials, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Health Functional Materials, Duksung Women's University)
  • 이진 (덕성여자대학교 건강기능신소재학과) ;
  • 장민선 (덕성여자대학교 건강기능신소재학과) ;
  • 김건희 (덕성여자대학교 건강기능신소재학과)
  • Received : 2015.09.02
  • Accepted : 2015.12.01
  • Published : 2015.12.30
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Abstract

Demand for organic agriculture has greatly increased in the past decade. The objective of this study was to evaluate quality the characteristics and antioxidant activities of organically and conventionally grown carrots. Organically and conventionally grown carrots were harvested in Jeju Island, Korea. Carrot extracts were investigated for their antioxidative components (total phenolic and flavonoid contents) and their antioxidant activities (DPPH and ABTS radical scavenging activities). The quality characteristics of carrots were estimated in terms of hardness, length, weight, moisture contents, and soluble solid content (SSC). Conventionally grown carrots showed higher values than organic carrot in terms of hardness (p<0.05), but there was no significant difference in moisture contents or SSC. In the case of antioxidant activity, organic carrots showed a higher value for DPPH radical scavenging activity (p<0.05). However, there was no significant difference in other antioxidants. Consequently, quality characteristics and antioxidant activities were different between organically and conventionally grown carrots.

Keywords

References

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