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Comparison of Vegetables of Ecological and Commercial Production: Physicochemical and Antioxidant Properties

Zacnicté Olguín-Hernández,Q. Zafra‐Rojas,N. Cruz‐Cansino,J. A. Ariza-Ortega,J. Añorve-Morga,Deyanira Ojeda-Ramírez,R. N. Falfán‐Cortés,José Arias-Rico,E. Ramírez‐Moreno

Published 2023 in Sustainability

ABSTRACT

This research aimed to compare some physicochemical and antioxidant properties in vegetables (chard, beet, coriander, spinach, lettuce, radish, carrot, and tomato) of ecological and commercial production. The ecological products were cultivated and obtained from three harvests in an ecology garden with standardized methodologies for implementation while the commercial samples were obtained from a local supplier. On the same purchase or harvest day, the color, texture, moisture, and ashes parameters were measured in the fresh produce without unpeeling. In the lyophilized samples, bioactive compounds (total phenolic compounds, ascorbic acid, chlorophyll a and b, β-carotenes, anthocyanins, betalains, and lycopene) were determined, and antioxidant activity was found using the 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP) assays, and chelating activity. The ecological vegetables presented better color (high luminosity and intensity) than commercial samples, and, according to the value of ΔE, this is a difference that can be perceived by the human eye. In the same way, the ecological vegetables were more turgid than the commercial samples (p < 0.05). The content of bioactive compounds was found in higher concentrations in ecologically produced vegetables and this was correlated positively with antioxidant capacity. It is important to carry out more studies to determine the effect on health of these vegetables when they are integrated into the diet and thus to be able to recommend their inclusion in the diet as a sustainability strategy in the production of vegetables for self-consumption.

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