Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Antioxidant Activities and Quality Characteristics of Organic and Conventional Spinach (Spinacia oleracea)

유기농 및 일반재배 시금치의 이화학적 특성 및 항산화 활성

  • Lee, Shin-Young (Department of Health Functional Materials, DukSung Women's University) ;
  • Jang, Min-Sun (Department of Health Functional Materials, DukSung Women's University) ;
  • Kim, Gun-Hee (Department of Health Functional Materials, DukSung Women's University)
  • 이신영 (덕성여자대학교 건강기능신소재학과) ;
  • 장민선 (덕성여자대학교 건강기능신소재학과) ;
  • 김건희 (덕성여자대학교 건강기능신소재학과)
  • Received : 2015.09.02
  • Accepted : 2015.12.22
  • Published : 2015.12.30
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Abstract

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.

Keywords

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