Organic tomatoes have higher antioxidant value
Tomatoes grown by organic methods contain more phenolic compounds than those grown using commercial standards, say researchers.
The study – published in the Journal of Agricultural and Food Chemistry – analysed the phenolic profiles of Daniela tomatoes grown either using ‘conventional’ or organic methods, finding that those grown under organic conditions contained significantly higher levels of phenolic compounds than those grown conventionally.
“The nutrient composition of plants, including secondary plant metabolites, may be affected by different production systems, such as organic and conventional,” noted the researchers, led by senior author Rosa Lamuela from the University of Barcelona.
“Organic farming doesn’t use nitrogenous fertilizers; as a result, plants respond by activating their own defence mechanisms, increasing the levels of all antioxidants,” explained study lead Anna Vallverdú Queralt.
Organic vs Conventional: Controversial
The fundamental differences between organic and conventional agricultural systems are in fertilization strategy and soil fertility management, which in theory affect the nutrient composition in plants and provide healthier better tasting produce.
However, years of research investigating the nutrient content of plants grown using the two systems have generated largely contradictory results. A 2009 UK Food Standards Agency (FSA) review investigating the nutritional content of organic and conventional produce sparked controversy after it concluded that there was no difference.
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