Determination and comparison of vitamin C, calcium and potassium in four selected conventionally and organically grown fruits and vegetables

African Journal of Biotechnology

Volumn 7, Issue 16, 2008, Pages 2915-2919

  Masamba, K G ^a   Nguyen, M ^b  

^a LILONGWE UNIVERSITY OF AGRICULTURE AND NATURAL RESOURCES   (Malawi)

^b UNIVERSITY OF NEWCASTLE   (Australia)

Author keywords

2,6 dichloroindophenol; Atomic absorption spectroscopy; Conventional; Organic

Indexed keywords

2,6 DICHLOROPHENOLINDOPHENOL; ASCORBIC ACID; CALCIUM; POTASSIUM;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; AUSTRALIA; CABBAGE; CARROT; COMPARATIVE STUDY; CROP PRODUCTION; FOOD COMPOSITION; LETTUCE; ORANGE (FRUIT); TITRIMETRY;

BRASSICA OLERACEA VAR. CAPITATA; CITRUS SINENSIS; DAUCUS CAROTA; LACTUCA;

EID: 50949112650     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

References (17)

1. Association of Official Analytical Chemists AOAC (1995). Official Methods of Analysis, Association of Official Analytical Chemists, Washington, D.C
2. Barret DM, Weakley C, Diaz JV, Watnik (2007). Qualitative and Nutritional differences in processing tomatoes grown under organic and conventional production systems. J.Food Sci. 72(9): 441-51
3. Bordeleau G, Smith IM, Midak M, Szeremeta A (2002). Food Quality: A comparison of organic and conventional fruits and vegetables. Ecological Agriculture.
4. Caris-veyrat C, Amiot MJ, Tyssandier V, Grasselly D, Buret M, Mikolajczak M, Guilland JC, Bouteloup-Demange, Borel P (2004). Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees, consequences on antioxidant plasma status in humans. J. Agric. Food Chem. 52(21): 6503-6509.
5. Gyorene KG, Varga A, Lugasi (2006). A comparison of chemical composition and nutritional value of organically and conventionally grown plant derived foods. Orvosi Hetilap. 147(43): 2081-90.
6. Harker FR (2004). Organic food claims cannot be substantiated through testing of samples intercepted in the market place: a horticulturalist's opinion. Food Qual. Prefer. 15: 91-95.
7. Magkos F, Arvaniti F, Zampelas A (2003). Organic food: Nutritious food or food for thought? A review of evidence. Int. J. Food Sci. 54(5):357-371.
8. Magkos F, Arvaniti F, Zampelas A (2006). Organic food: Buying more safety or just peace of mind. A critical review of literature. Crit. Rev. Food Sci. Nutri. 46(1): 23-56
9. Mayer A (1997). Historical changes in mineral content of fruits and vegetables. Br. Food J. 99(6): 207-211
10. Nielsen D (1998). Food Analysis. Aspen Publishers, Inc. Gaithersburg, Maryland United States Department of Agriculture Nutrient base (2004).
11. Saba A, Messina F (2003). Attitudes towards organic foods and risk/benefit perception associated with pesticides. Food Qual. Prefer. 14:637-645.
12. Sanchez-Castillo CP, Dewey PJS, Aguirre A, Lara JJ, Vaca R, Barra PL, Ortiz M, Escamilla I, James WPT (1998). The Mineral Content of Mexican Fruits and Vegetables. J. Food Comp. Anal. 11: 340-356.
13. Singh J, Upadhyay AK, Bahadur A, Singh B, Singh KP, Rai M (2006). Antioxidant phytochemicals in cabbage (Brassica oleracea L.var. capitata). Sci. Hortic. 108: 233-237
14. Warman PR, Havard KA (1997). Yield, vitamin and mineral contents of organically and conventionally grown carrots and cabbage. Agriculture, Ecosyst. Environ. 61: 155-162.
15. Williams CM (2002). Nutritional Quality of organic food. Shades of grey or shades of green? Proc Nutr. Soc. 61(1): 19-24.
16. Woese K, Lange D, Boess C, Bogl KW (1997). A Comparison of Organically and Conventionally Grown Foods- Results of a Review of Relevant Literature. J. Sci. Food Agric. 74: 281-293.
17. Worthington V (2001). Nutritional quality of Organic versus Conventional Fruits, Vegetables and Grains. J. Altern. Comp. Med. 7(2): 161-173