|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|1218196||1494506||2014||12 صفحه PDF||سفارش دهید||دانلود رایگان|
• Organic, natural and conventional field grown Chinese cabbage was compared.
• Yield was highest with conventional followed by organic cultivation.
• Amino acid levels were higher with organic cultivation compared to other treatments.
• Phenolic content and antioxidant activity was high with natural farm grown plants.
A comparative study was made of the yield, morphological characteristics, biochemical variations and antioxidant activity of Chinese cabbage, grown conventionally, naturally and organically. A significant increase in most amino acids, calcium (63.1 mg/100 g), magnesium (82.4 mg/100 g) and molybdenum (0.12 mg/100 g) was observed with organic cultivation. Conventionally grown Chinese cabbage had higher sugars and organic acid levels than organically grown cabbage, but sucrose level was higher (4.27 g/100 g) in those grown naturally. Though the moisture content of organic and conventional was comparable, the level of crude lipids, ash and carbohydrate content was higher in natural and control grown plants. Under different cultivation methods the total phenolic content was higher with the natural (302 μg/g) followed by organic (283 μg/g) cultivation. Similarly the 1,1-diphenyl-2-picrylhydrazyl and nitrite scavenging potential was highest in natural (70.12, 43.87%) followed by organic (67.28, 42.14%) cultivation. Crop yields were highest with conventional cultivation and slightly increased compared to organic cultivation. Amino acid and phenolic contents were highest with organic cultivation, suggesting that organic cultivation may provide health benefits.
Journal: Journal of Food Composition and Analysis - Volume 36, Issues 1–2, November–December 2014, Pages 12–23