ArticleScientific reports2022
Nutritional value and antioxidant capacity of organic and conventional vegetables of the genus Allium.
Article in Scientific reports, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
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- Bioactive, Antioxidant, and Nutritional Responses of Garlic (Molecules (Basel, Switzerland) · 2026Article
- Review
- Sustainable Fertilization with Ramial Chipped Wood Enhances Antioxidant Profiles in Tomato Varieties: An Untargeted Metabolomics Approach.Antioxidants (Basel, Switzerland) · 2025Article
- Improving disinfection and packaging strategies for the effective preservation of welsh onion (Allium fistulosum L.).Scientific reports · 2025Article
- Consumer sensory preferences for processed meats with synthetic, conventional, organic, and deodorized curing ingredients.NPJ science of food · 2025Article
- Impact of Fertilization on Antioxidant Activity, Microbiological Quality, and Sensory Attributes of Tomato (Food science & nutrition · 2025Article
- Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm.Food chemistry: X · 2025Article
- The Effects of the Ethanol Extract ofJournal of experimental pharmacology · 2025Article
- Cluster and Principal Component Analyses of the Bioactive Compounds and Antioxidant Activity of Celery (Foods (Basel, Switzerland) · 2024Article
- Systematic study on date palm seeds (Phoenix dactylifera L.) extraction optimisation using natural deep eutectic solvents and ultrasound technique.Scientific reports · 2024Article
- Biological features and quality comprehensive analysis of twelve germplasm resources of the genusFrontiers in plant science · 2024Article
- Dietary intake of polish organic and conventional fruit growers and their life partners - a pilot study.Frontiers in public health · 2024Article
- Food Intake of Macro and Trace Elements from Different Fresh Vegetables Taken from Timisoara Market, Romania-Chemometric Analysis of the Results.Foods (Basel, Switzerland) · 2023Article
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
There are indications that organically grown plants are safer for health and have higher antioxidant content than conventional ones. Vegetables of the genus Allium L. are a valuable source of health-promoting substances, including compounds with antioxidant properties. The aim of the study was to compare the antioxidant potential and nutritional value of four species of Allium L. vegetables obtained from organic and conventional production: garlic, leek and red and yellow onion. Their proximate and mineral composition were determined, as well as the content of bioactive substances and antioxidant potential. The study showed that the cultivation method significantly influenced the parameters tested. Comparison of organic vegetables with conventional ones in terms of content of dry matter, crude protein and crude fibre revealed no general trend indicating the superiority of one method over the other. However, all organic vegetables analysed were more abundant in minerals (Ca, Mg, Fe, Zn, Cu and Mn) and bioactive compounds. They also exhibited higher antioxidant capacity as measured by the FRAP and DPPH
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