Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials

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dc.authorid0000-0002-9466-1015en_US
dc.authorid0000-0001-9617-6673en_US
dc.authorid0000-0001-7712-2813en_US
dc.contributor.authorBasay, Sevinç
dc.contributor.authorTürker, Arzu
dc.contributor.authorÇimen, Ayça
dc.contributor.authorBaba, Yavuz
dc.contributor.authorYıldırım, Arzu
dc.date.accessioned2023-07-05T08:26:28Z
dc.date.available2023-07-05T08:26:28Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Fen Edebiyat Fakültesi, Biyoloji Bölümüen_US
dc.descriptionThis study was supported by Bolu Abant Izzet Baysal University Research Foundation (BAP 18.03.01.1275).en_US
dc.description.abstractInterest in organic growing systems that means no harm to the environment, mankind, and the world's natural ecosystem is increasing. This study evaluated the impact of organic versus conventional cultivation method on eggplants (Topan-374 and Pala-49), tomatoes (Rio Grande and Pink), and bell pepper (Kandil dolma) considering individual phenols, total phenol-flavonoid content, antioxidant capacity, and antibacterial potential. Peel and pulp of eggplants were evaluated separately. Organic cultivation enhanced trans-ferulic acid in the peels of both eggplant cultivars and the pulp of Pala-49. Organic Pala-49 had also higher amounts of cyanidin and caffeic acid in the peel, and only caffeic acid in the pulp. Chlorogenic acid was found in higher quantities in organic Rio Grande tomato and bell pepper. All organically grown vegetables in our study had significantly higher total phenol and flavonoid contents than conventional ones except Pink tomato. Organic farming significantly enhanced the antioxidant capacity of both eggplant cultivars. Only organic peel of Pala-49 eggplant cultivar had antibacterial activity against Staphylococcus epidermidis. Organic cultivation has an advantage in terms of antioxidant potential and phenolic constituents, and it enhanced the nutraceutical potential of both cultivars of eggplant, Rio Grande tomato, and bell pepper.en_US
dc.description.sponsorshipBolu Abant Izzet Baysal University Research Foundation [BAP 18.03.01.1275]en_US
dc.identifier.citationBasay, S., Cimen, A., Baba, Y., Yildirim, A. B., & Turker, A. U. (2021). Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials. Acta Alimentaria, 50(3), 442-452.en_US
dc.identifier.doi10.1556/066.2021.00085
dc.identifier.endpage452en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85113745106en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage442en_US
dc.identifier.urihttp://dx.doi.org/10.1556/066.2021.00085
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11244
dc.identifier.volume50en_US
dc.identifier.wosWOS:000681336500014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorTürker, Arzu
dc.institutionauthorÇimen, Ayça
dc.institutionauthorBaba, Yavuz
dc.institutionauthorYıldırım, Arzu
dc.language.isoenen_US
dc.publisherAKADEMIAI KIADO ZRTen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAntibacterialen_US
dc.subjectAntioxidanten_US
dc.subjectBell Pepperen_US
dc.subjectEggplanten_US
dc.subjectPhenolen_US
dc.subjectTomatoen_US
dc.titleOrganic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentialsen_US
dc.typeArticleen_US

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