Browse > Article
http://dx.doi.org/10.7318/KJFC/2015.30.6.813

Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)  

Lee, Shin-Young (Department of Health Functional Materials, DukSung Women's University)
Jang, Min-Sun (Department of Health Functional Materials, DukSung Women's University)
Kim, Gun-Hee (Department of Health Functional Materials, DukSung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.30, no.6, 2015 , pp. 813-817 More about this Journal
Abstract
Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.
Keywords
Spinach; quality; organic; conventional; antioxidant;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Beecher GR. 2003. Overview of dietary flavonoids: nomenclature, occurrence and intake. J. Nutr., 133:3248S-3254S   DOI
2 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature, 181:1198-1200
3 Carbonaro M., Mattera M., Nicoli S., Bergamo P., Cappelloni M. 2002. Modulation of antioxidant compounds in organic vs conventional fruit (Peach, Prunus persica L., and Pear, Pyrus communis L.). J. Agric. Food Chem., 50:5458-5462   DOI
4 Choi HS, Li X, Kim WS, Lee Y. 2010. Comparison of fruit quality and antioxidant compound of 'Niitaka' pear trees grown in the organically and conventionally managed systems. Korean J. Environ. Agric., 29(4):367-373   DOI
5 Florence CRF, Pascale MG, Jacques JN. 1992. Cysteine as an inhibitor of enzymatic browning. 2 Kinetic studies. J. Agric. Food Chem., 40:2108-2113   DOI
6 Fridovich I. 1989. Superoxide dismutases. An adaptation to a paramagnetic gas. J. Biol. Chem., 264:7761-7764
7 Hyun YH, Koo BS, Song JE, Kim DS. 2000. Food Material Science. Hyungseul Publishing Networks, Seoul, pp 87-88
8 Jang MR, Hong EY, Cheong JH, Kim GH. 2012. Antioxidant components and activity of domestic Cirsium japonicum extract. J. Korean Soc. Food Sci. Nutr., 41(6):739-744   DOI
9 Jung SJ, So BO, Shin SW, Noh SO, Jung ES, Chae SW. 2014. Physiochenical and quality characteristics of young radish (Yulmoo) Kimchi cultivated by organic farming. J. Korean Soc. Food Sci. Nutr., 43(8):1197-1206   DOI
10 Kim JD, Lee OH, Lee JS, Park KY. 2014. Antioxidative Effects of Common and Organic Kale Juices. J. Korean Soc. Food Sci. Nutr., 43(5):668-674   DOI
11 Lee MH. 2009. Changes in nutritive components by growth periods n spinach growth outdoors in autumn. J. East Asian Soc. Diet. Life, 19(2):169-179
12 Lee OH, Lee BY, Lee JS, Lee HB, Son JY, Park CS, Shetty K, Kim YC. 2009. Assessment of phenolics-enriched extract and fractions of olive leaves and their antioxidant activites. Bioresour. Tech., 100:6107-6113   DOI
13 Lee WS. 1994. Korean Vegetables [한국의 채소]. Kyungpook National University Press, Daegu, Korea, pp 147-156
14 Quettier DC, Gressier B, Vasseur J, Dine T, Brunet C, Luyckx MC, Cayin JC, Bailleul F, Trotin F. 2000. Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour. J. Ethnopharmacol., 72:35-42   DOI
15 Lombardi-Boccia G., Lucarini M., Lanzi S., Aguzzi A., Cappelloni M. 2004. Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: A comparative study. J. Agric. Food Chem., 52:90-94   DOI
16 Mun BS, Lee KS. 1995. Food Material Science. Soohaksa, Seoul, Korea, pp 77-78
17 Park GA, Song KH. 2014. An analysis of the factors affecting in consumption increase of environment-friendly agricultural products. Korean J. Organic Agric., 22(3):381-395   DOI
18 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic. Biol. Med., 26:1231-1237   DOI
19 Rosen CJ, Allan DL. 2007. Exploring the benefits of organic nutrient sources for crop production and soil quality. Hort. Tech., 17:422-430
20 Selma MV, Martinez-Sanchez A, Allende A, Ros M, Hernandez MT, Gil MI. 2010. Impact of organic soil amendments on phytochemicals and microbial quality of rocket leaves (Eruca sativa). J Agric. Food Chem., 58:8331-8337   DOI
21 Seo YS, Seo YJ, Lee BO. 2015. Influence of consumer's understanding on the pruchase satisfaction of organic agricultural products (Summer Conference Proceeding Journal). Korean J. Food Mark. Econ., pp 267-281
22 The Food Material Dictionary Compilation Committee. 2001. Food Material Dictionary. Korea Dictionary Research Institute, Seoul, Korea, pp 196-197
23 Korean Standard Food Compositon Table Search. Available from: koreanfood.rda.go.kr [accessed 2015.08.10.]
24 Treutter D. 2001. Biosynthesis of phenolic compounds and its regulation in apple. J. Plant Growth Regul., 34:71-89   DOI
25 Young JE, Wang WQ. 2004. Phytochemical farming: a new age in food, nutrition, and agriculture. Agro Food Ind. Hi Tec., 15:38-39
26 Korea's law. Environmentally-friendly agriculture promotion act. Available from: www.law.go.kr/ [accessed 2015.07.27.]