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Phytochemical phenolics in organically grown vegetables.
Janice E Young1, Xin Zhao, Edward E Carey
1Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA.
Molecular Nutrition & Food Research
|November 23, 2005
Summary
Organic farming did not increase phenolic compounds in lettuce and collards. However, organic pac choi showed higher total phenolics, linked to increased insect attacks, suggesting plant defense mechanisms influence phytochemical levels.
Area of Science:
- Agricultural Science
- Plant Science
- Nutritional Science
Background:
- Phytochemicals, particularly phenolic compounds in fruits and vegetables, are linked to human health benefits.
- Environmental factors influence plant secondary metabolite production, including phenolics.
Purpose of the Study:
- To investigate if organic agricultural systems enhance phenolic compound levels in crops.
- To compare phenolic content in lettuce, collards, and pac choi grown in organic versus conventional plots.
Main Methods:
- Cultivars of leaf lettuce, collards, and pac choi were grown in certified organic and adjacent conventional plots.
- Nine prominent phenolic agents were quantified using High-Performance Liquid Chromatography (HPLC).
- Total phenolic content was measured using the Folin-Ciocalteu assay.
Main Results:
- No significant increase in phenolic agents was found in organically grown lettuce and collards compared to conventional.
- Organic pac choi exhibited significantly higher total phenolic content than conventional pac choi (p < 0.01).
- Increased flea beetle attack was observed on organic plots, correlating with higher phenolic content in pac choi.
Conclusions:
- Organic production alone did not consistently enhance phytochemical biosynthesis in lettuce and collards.
- The organic system's increased susceptibility to insect herbivory in pac choi led to elevated total phenolic levels, indicating a plant defense response.