Comparative study on mineral content of organic and conventional apple, pear and black currant juices

• Autorzy: Gastol M. , Domagala-Swiatkiewicz I.

Warianty tytułu

PL

Porównanie składu mineralnego soków z jabłek, gruszek i czarnej porzeczki uprawianych metodami ekologiczną i konwencjonalną

• Języki publikacji: EN

Abstrakty

EN

The nutritional quality of food raised by organic farming in comparison to conventional farming is a currant topic that focuses interest and generate discussion. The data on nutritional quality of organic produce in comparison to conventional produce are often inconclusive. The study presents comparison of some nutritional values of juices made from organic and conventionally grown fruits (apple, pear, black currant). For the experiment 33 orchards located in the south and east of Poland were chosen. All organic farms were certified according to UE Council Regulation no. 2092/91 and obtained valid certificates. Unclarified juices were obtained with cold press juicer. After microwave mineralization in HNO3 the following nutrient elements were measured: P, K, Mg, Ca, S, Fe, Zn, Mn, Cu, B as well as Na, Cd, Pb, and Ni. Moreover, ammonium N and nitrates content were evaluated using FIA method. Black currant juices contained the highest amounts of Ca, K, Mg, P, S, Fe, Mn and Na. In the case of Ca, Fe and Mn the measured levels were ten times higher than for other juices. The highest content of Cu was proved for pear, whereas apple juices revealed the highest B amount. The husbandry method also influenced the mineral content of the juices, however in different manner for each species. Organic apple juices were having lower content of S, Na, Cu, B i Ni than their conventional contra partners. Organic farming method favored higher accumulation of Ca, Mg, P, Na, Zn, Cu, B, Cd and Ni in organic currant juices. The only difference in pear juices was found analyzing Mg content. ‘Bio’ juices revealed lower amount of this element.

PL

Porównanie wpływu uprawy konwencjonalnej i ekologicznej na właściwości soków z jabłek, gruszek i porzeczki czarnej prowadzone było w roku 2009. Analizami objęto 33 plantacje zlokalizowane w czterech województwach: małopolskim, podkarpackim, mazowieckim oraz lubelskim. Wszystkie gospodarstwa prowadzące uprawy ekologiczne posiadały ważne certyfikaty zgodne z rozporządzeniem EU 2092/91. Z uzyskanych owoców tłoczono soki mętne, w których po mineralizacji mikrofalowej w HNO3 oznaczono zawartość składników pokarmowych: P, K, Mg, Ca, S, Fe, Zn, Mn, Cu, B, jak również Na, Cd, Pb i Ni (metodą ICP-OES). Ponadto oznaczono zawartość azotu amonowego i azotanowego metodą FIA. Analizowane czynniki: gatunek oraz sposób uprawy wpłynęły istotnie na zawartość oznaczonych składników mineralnych. Soki z porzeczki czarnej zawierały najwięcej: wapnia, potasu, magnezu, fosforu, siarki, żelaza, cynku i manganu oraz sodu. W przypadku wapnia, żelaza i manganu były to zawartości prawie 10-krotnie wyższe. Najwyższą zawartość miedzi oraz kadmu oznaczono w sokach z gruszek. Sok z jabłek wyróżniał się wysoką zawartością boru. Sposób uprawy wpływał istotnie na średnią zawartość badanych pierwiastków w sokach jabłkowych. Soki wyprodukowane z surowca ekologicznego zawierały mniej S, Na, Cu, B i Ni. Przeciwną tendencję: wyższe zawartości Ca, Mg, P, Na, Zn, Cu, B, Cd i Ni w sokach ekologicznych udowodniono w przypadku czarnej porzeczki. Dla soków gruszkowych udowodniono tylko różnicę w zawartości magnezu – soki ekologiczne zawierały mniej tego pierwiastka.Ca, K, Mg i P.

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Hortorum Cultus
• Rocznik: 2012
• Tom: 11
• Numer: 3
• Opis fizyczny: p.3-14,fig.,ref.

Twórcy

autor

Gastol M.

• Department of Pomology and Agricultural, University of Agriculture in Krakow, 29 Listopada 54, 31-425 Krakow, Poland

autor

Domagala-Swiatkiewicz I.

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