Effect of organic and conventional cropping systems on ascorbic acid, vitamin C, flavonoids, nitrate, and oxalate in 27 varieties of spinach (Spinacia oleracea L.)

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 12, 2012, Pages 3144-3150

  Koh, Eunmi ^a   Charoenprasert, Suthawan ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

ascorbic acid; conventional; flavonoids; HPLC; nitrate; organic; oxalate; Spinach; vitamin C

Indexed keywords

ASCORBIC ACIDS; CONVENTIONAL; HPLC; ORGANIC; OXALATE; SPINACH; VITAMIN C;

FLAVONOIDS; KETONES; LIQUID CHROMATOGRAPHY; NITRATES; SUGARS; VITAMINS;

ORGANIC ACIDS;

ASCORBIC ACID; FLAVONOID; NITRATE; OXALIC ACID DERIVATIVE;

AGRICULTURE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; ORGANIC FARMING; PLANT LEAF; SPINACH;

AGRICULTURE; ASCORBIC ACID; FLAVONOIDS; NITRATES; ORGANIC AGRICULTURE; OXALATES; PLANT LEAVES; SPINACIA OLERACEA;

SPINACIA OLERACEA;

EID: 84859120653     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf300051f     Document Type: Article

References (34)

1. Boriss, H.; Kreith, M. Spinach Profile; Agricultural Marketing Resource Center, Iowa State University: Ames, IA, 2011; http://www.agmrc.org/commodities- products/vegetables/spinach-profile.cfm (accessed Aug 17, 2011).
2. Economic Research Service, United States Department of Agriculture (USDA). Fresh-Market Spinach: Background Information and Statistics; USDA: Washington, D.C., 2007; http://www.ers.usda.gov/News/spinachcoverage.htm (accessed Nov 14, 2008).
3. Agricultural Research Service, United States Department of Agriculture (USDA). USDA Database for the Flavonoid Content of Selected Foods; USDA: Washington, D.C., 2003; http://www.nal.usda.gov/fnic/foodcomp/Data/Flav/flav.pdf (accessed May 21, 2007).
4. Muramoto, J. Comparision of Nitrate Content in Leafy Vegetables from Organic and Conventional Farms in California; Center for Agroecology and Sustainable Food Systems, University of California, Santa Cruz: Santa Cruz, CA, 1999; http://www.agroecology.org/documents/Joji/leafnitrate.pdf (accessed Feb 20, 2008).
5. Santamaria, P.; Elia, A.; Serio, F.; Todaro, E. A survey of nitrate and oxalate content in fresh vegetables J. Sci. Food Agric. 1999, 79, 1882-1888
6. Gangolli, S. D.; van den Branck, P. A.; Feron, V. J.; Janzows, C.; Koeman, J. H.; Speijers, C. J.; Spiegelhalder, B.; Walker, R.; Wisnok, J. S. Nitrate, nitrite and N-nitroso compounds Eur. J. Pharmacol. 1994, 292 (1) 1-38
7. World Health Organization (WHO). Drinking-Water Nitrate, Methemoglobinemia, and Global Burden of Disease: A Discussion; WHO: Geneva, Switzerland, 2007; http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid= 1247562.
8. Walker, R. Nitrates, nitrites and N-nitrosocompounds: A review of the occurrence in food and diet and the toxicological implications Food Addit. Contam. 1990, 7, 717-768
9. Weaver, C. M.; Martin, B. R.; Ebner, J. S.; Krueger, C. A. Oxalic acid decreases calcium absorption in rats J. Nutr. 1987, 117, 1903-1906
10. Hodgkinson, A. Oxalic acid metabolism in the rat J. Nutr. 1978, 108, 1155-1161
11. Scientific Committee for Food, European Commission. Opinions of the Scientific Committee for Foods on Nitrates and Nitrite; Scientific Committee for Food: Luxembourg, 1997.
12. Worthington, V. Nutritional quality of organic versus conventional fruits, vegetables and grains J. Altern. Complementary Med. 2001, 7, 161-167
13. Woese, K.; Lange, D.; Boess, C.; Bögl, K. W. A comparison of organically and conventionally grown foods-Results of a review of the relevant literature J. Sci. Food Agric. 1997, 74, 281-293
14. Bourn, D.; Prescott, J. A. Comparison of the nutritional value, sensory qualities, and food safety of organically and conventionally produced foods Crit. Rev. Food Sci. Nutr. 2002, 42, 1-34
15. Mitchell, A. E.; Meyers, K. J.; Koh, E. Organic fruit and vegetables. In Improving the Health-Promoting Properties of Fruit and Vegetable Products; Tomas-Barberan, F. A.; Gil, M. I., Eds.; Woodhead Publishing, Ltd.: Cambridge, U.K., 2008; pp 505-532.
16. Sánchez-Mata, M. C.; Camera-Hurtado, M.; Diez-Marques, C.; Torija-Isasa, M. E. Comparison of high-performance liquid chromatography and spectrofluorimetry for vitamin C analysis of green beans (Phaseolus vulgaris L.) Eur. Food Res. Technol. 2000, 210, 220-225
17. Gil, M. I.; Ferreres, F.; Tomas-Barveran, F. A. Effect of postharvest storage and processing on the antioxidant constituents (flavonoids and vitamin C) of fresh-cut spinach J. Agric. Food Chem. 1999, 47, 2213-2217
18. Kaminishi, A.; Kita, N. Seasonal change of nitrate and oxalate concentration in relation to the growth rate of spinach cultivars HortScience 2006, 41, 1589-1595
19. Lee, Y.; Howard, L. R.; Villalon, B. Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars J. Food Sci. 1995, 60, 473-476
20. Lee, S.; Kader, A. Preharvest and postharvest factors influencing vitamin C content of horticultural crops Postharvest Biol. Technol. 2000, 20, 207-220
21. Chassy, A. W.; Bui, L.; Renaud, E. N. C.; Van Horn, M.; Mitchell., A. E. A three-year comparison of the content of antioxidant microconstituents and several quality characteristics in organic and conventionally managed tomatoes and bell peppers J. Agric. Food Chem. 2006, 54 (21) 8244-8252
22. Edenharder, R.; Gernot, K.; Platt, K. L.; Unger, K. K. Isolation and characterization of structurally novel antimutagenic flavonoids from spinach (Spinacia oleracea) J. Agric. Food Chem. 2001, 49, 2767-2773
23. Cho, M. J.; Howard, L. R.; Prior, R. L.; Morelock, T. Flavonoid content and antioxidant capacity of spinach genotypes determined by high-performance liquid chromatography/mass spectrometry J. Sci. Food Agric. 2008, 88, 1099-1106
24. Howard, L. R.; Pandjaitan, N.; Morelock, T.; Gil, M. I. Antioxidant capacity and phenolic content of spinach as affected by genetics and growing season J. Agric. Food Chem. 2002, 50, 5891-5896
25. Pandjaitan, N.; Howard, L. R.; Morelock, T.; Gil, M. I. Antioxidant capacity and phenolics content of spinach as affected by genetics and maturation J. Agric. Food Chem. 2005, 53, 8618-8623
26. Jaworska, G. Content of nitrates, nitrites, and oxalates in products of spinach and New Zealand spinach: Effect of technological measures and storage time on the level of nitrates, nitrites, and oxalates in frozen and canned products of spinach and New Zealand spinach Food Chem. 2005, 9389, 395235-401242
27. Cantliffe, D. J. Nitrate accumulation in vegetable crops as affected by photoperiod and light duration J. Am. Soc. Hortic. Sci. 1972, 97, 414-418
28. Kawazu, Y.; Okimura, M.; Ishii, T.; Yui, S. Varietal and seasonal differences in oxalate content of spinach Sci. Hortic. 2003, 97, 203-210
29. Stagnari, F.; Bitetto, V. D.; Pisante, M. Effects of N fertilizers and rates on yield, safety and nutrients in processing spinach genotypes Sci. Hortic. 2007, 114, 225-233
30. - accumulation, nutrient contents and yield criteria in spinach Sci. Hortic. 2005, 106, 330-340
31. Elia, A.; Santamaria, P.; Serio, F. Nitrogen nutrition, yield and quality of spinach J. Sci. Food Agric. 1998, 76, 341-346
32. Proietti, S.; Moscatello, S.; Leccese, A.; Colla, G.; Battistelli, A. The effect of growing spinach (Spinacia oleracea L.) at two light intensities on the amounts of oxalate, ascorbate and nitrate in their leaves J. Hortic. Sci. Biotechnol. 2004, 79, 606-609
33. Amelin, A. A.; Amelina, S. E.; Sokolov, O. A. Role of meteorological factors in the formation of the plant nitrate pool Biol. Bull. 2002, 29, 200-205
34. Maynard, D. N.; Barker, A. V.; Minotti, P. L.; Peck, N. H. Nitrate accumulation in vegetables Adv. Agron. 1976, 28, 71-118