Claim · model-written summary
The storage decreases in phenolics and antioxidant activity were higher in conventional than in organic broccoli.
- Taxon
- broccoli
Brassica oleracea var. italicae0 - Treatment
- conventionale7
- Outcome
- decreasese7
- Direction
- highere7
- Comparator
- organic broccolise7
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e7“although these decreases were higher in conventional than in organic broccolis”
e6“Phenolic concentration and antioxidant activity (in both hydrophilic and lipophilic fractions) also decreased during storage”
e0“in organic and conventionally grown broccoli”
Title
Pedro Javier Zapata; Gregory A Tucker; Daniel Valero; et al. Journal of the Science of Food and Agriculture 2012. doi:10.1002/jsfa.5865
Other claims from this paper (8)
- Intervention effect Heat treatment significantly delayed broccoli senescence, manifested by chlorophyll retention.
- Association Floral head yellowing was higher in conventional than in organic broccoli.
- Association At harvest, organic acids including ascorbic acid were higher in organic than in conventional broccoli.
- Observation Organic acids including ascorbic acid decreased during storage in all broccoli.
- Observation Phenolic concentration and antioxidant activity decreased during storage.
- Intervention effect No differences in phenolics and antioxidant activity were attributable to heat treatment.
- Association Organic broccoli kept higher concentrations of ascorbic acid, phenolics and antioxidant potential during storage than conventional broccoli.
- Association Organic broccoli may have higher potential health-beneficial effects than conventional broccoli.