Comparison of active compounds in vegetables grown traditionally and agroecologically

ROSSI MC; SAMMAN N; GONZALEZ M; ACUÑA E.

Conferencia; 13th International Food Data Conference (IFDC); 2019

INFOODS; Instituto Nacional de Saúde Dr. Ricardo Jorge

The efforts in more sustainable and environment friendly agricultural practices are increasing. Organic agriculture is expanding, offering an alternative of diversification in production and consumption. Some studies have shown that vegetables growth in organic conditions show higher amounts of nutrients and phytochemical compounds. Consistent epidemiological studies have suggested that the antioxidant molecules present in the foods can prevent oxidative damage. This protective effect is due to its phytochemical molecules including phenolic compounds and others. The aim of this work is to compare phenolic compounds, antiradical activity and carotenoids contents in the most consumed vegetables from productive areas of Argentina.Using the consumption data of the National Nutrition and Health Survey of Argentina, most consumed vegetables were selected. Then, a sampling of these vegetables was carried out in the productive area of General Pueyrredón. Samples of food were taken in its agro ecological crop and in its conventional version. Ethanol and acetone extracts of each sample were prepared in triplicate, then total phenol amount (Folin Ciocolteau) antiradical activity (DPPH) and carotenoids contents were measured.The range for total phenol compounds was 13.47 to 70.07 mg GAE. The range for antiradical activity was IC50 7.06 to 156.46 mg/g. Carotenoids were found in rages from 170.47 to 1324.7 µg/100 g. A total of 40% of the samples showed a higher content of phenolic compounds and antiradical activity in their agro ecological version compared with the conventional one (pumpkin; lettuce; chard; onions) .In some cases no significant differences were found regarding the mode of production. In no case values of compounds found in vegetables grown in the traditional way were higher.As a conclusion, agro ecological growth not only offers a more sustainable way of producing foods, but also can contain higher values of beneficial compounds.