ArticleAntioxidants (Basel, Switzerland)2020
The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production.
Article in Antioxidants (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 23 citations in OpenAlex.
- Article
- Organic Food in Athletes Diet-Narrative Review of Alternative Products in Sports Nutrition.Nutrients · 2024Review
- The Influence of the Vacuum Impregnation, Beetroot Juice, and Various Drying Methods on Selected Properties of Courgette and Broccoli Snacks.Foods (Basel, Switzerland) · 2023Article
- Quality and Nutritional Parameters of Food in Agri-Food Production Systems.Foods (Basel, Switzerland) · 2023Review
- Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Foods (Basel, Switzerland) · 2021Article
- Genetic and Pre- and Postharvest Factors Influencing the Content of Antioxidants in Cucurbit Crops.Antioxidants (Basel, Switzerland) · 2021Review
- Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits.Foods (Basel, Switzerland) · 2020Article
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
Abstract
Courgette is considered as a low-calorie vegetable with health-promoting properties. However, scientific publications focused on the profile and content of bioactive compounds in courgette, as well as the potential fruit quality modulating factors, are rare. Due to the high adaptability of courgette to weather and agronomic conditions, it is produced on a global scale. The aim of this study was to analyse the impact of organic versus conventional agronomic practices on the concentration of selected antioxidants in courgette fruits. Fruits of two courgette varieties (Astra Polka and Nimba) produced in an organic and conventional system were tested by high performance liquid chromatography (HPLC) to determine the content of polyphenols (flavonoids and phenolic acids), carotenoids, chlorophylls, and vitamin C. Organic courgette fruits were characterised by their significantly higher content of phenolic acids and flavonoids when compared to the conventionally grown fruit. The organic cultivation might be a good method to increase concentration of bioactive compounds with antioxidant properties in courgette fruits. Nevertheless, the identified trends should be further confirmed, with attention paid to other courgette varieties, as well as to the potential interactions between the plant genotype, agronomic system and the location-specific growing conditions.
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Registered trials
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