Comparison of bioactive compounds in vegetables grown traditionally and agroecologically

ROSSI, M. CONSTANZA; GONZALEZ, MARIANA; ACUÑA, M. ELINA; SAMMÁN, NORMA

Lisboa

Congreso; 13th INTERNATIONAL FOOD DATA CONFERENCE; 2019

INFOODS

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