Comparison of Vegetables of Ecological and Commercial Production: Physicochemical and Antioxidant Properties

This research aimed to compare some physicochemical and antioxidant properties in vegetables (chard, beet, coriander, spinach, lettuce, radish, carrot, tomato) of ecological commercial production. The products were cultivated obtained from three harvests an ecology garden with standardized methodologies for implementation while the samples a local supplier. On same purchase or harvest day, color, texture, moisture, ashes parameters measured fresh produce without unpeeling. In lyophilized samples, bioactive compounds (total phenolic compounds, ascorbic acid, chlorophyll b, β-carotenes, anthocyanins, betalains, lycopene) determined, activity was found using 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•+), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) ferric-reducing power (FRAP) assays, chelating activity. presented better color (high luminosity intensity) than and, according value ΔE, this is difference that can be perceived by human eye. way, more turgid (p < 0.05). content higher concentrations ecologically produced correlated positively capacity. It important carry out studies determine effect on health these when they are integrated into diet thus able recommend their inclusion as sustainability strategy production self-consumption.