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http://dx.doi.org/10.17495/easdl.2016.6.26.3.201

Quality Characteristics and Antioxidant Activities of the Organic Leaf and Stem Vegetables  

Chang, Min-Sun (Plant Resources Research Institute, DukSung Women's University)
Kim, Gun-Hee (Plant Resources Research Institute, DukSung Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.26, no.3, 2016 , pp. 201-206 More about this Journal
Abstract
Consumers are more aware of their health and more conscious of environmental conditions nowadays. As such, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aims to compare quality characteristics and antioxidant activities between organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage. The conventionally grown leafy and stem vegetables showed significantly (p<0.05) higher weights and lengths. There was no significant difference in moisture contents of organically and conventionally grown vegetables. The L (lightness), a (redness), and b (yellowness) values of organically and conventionally grown perilla leaf, leaf lettuce, broccoli, and cabbage showed significant differences (p<0.05). Conventionally grown perilla leaf, leaf lettuce, and broccoli showed significantly (p<0.05) higher DPPH and ABTS radical scavenging activities. Overall, the quality characteristics of conventionally grown leafy and stem vegetables were higher than those of organically grown ones. On the other hand, antioxidant activities of organically grown leafy and stem vegetables were higher than those of conventionally grown ones. Further studies are recommended to evaluate other differences such as flavor, organic acid, polyphenol, vitamin, mineral, and bioactivity compounds between organically and conventionally grown vegetables.
Keywords
Antioxidant; color; organic; quality; vegetables;
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Times Cited By KSCI : 14  (Citation Analysis)
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