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Título: | Proximate composition and anti-oxidant activity of organically- and conventionally-grown broccoli (Brassica oleracea L. var. italica) |
Fecha de publicación: | 7-nov-2015 |
Editorial: | Taylor & Francis |
Cita bibliográfica: | Journal of Horticultural Science & Biotechnology (2011) 86 (5) 511–516 |
ISSN: | Print: 1462-0316 Electronic: 2380-4084 |
Resumen: | Increasing interest in organic cultivation led us to undertake a comparative study between organically- and conventionally-grown broccoli during succesive phases of their growth. The results showed similar proximate compositions in organically- and conventionally-grown crops. Carbohydrate levels were highest (120.6 and 116.6 g kg–1, respectively) at the time of commercial harvest. Broccoli was a good scavenger of peroxyl (50% inhibition) and hydroxyl (65% inhibition) radicals, with no significant differences between those crops grown organically or conventionally.Trolox equivalent anti-oxidant capacity (TEAC) values were slightly higher during all three phases of growth in organically-grown broccoli compared to conventionally-grown broccoli.TEAC values decreased as growth progressed, from 12.80 in Stage 1 to 8.58 in Stage 3 in organically-grown broccoli, and from 10.84 to 5.56 in the equivalent Stages in conventionally-grown broccoli. |
Autor/es principal/es: | Martínez-Tomé, Magdalena Mariscal-Arcas, Miguel Martínez-Tomé, Juan Martínez-Tomé, M. José |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.tandfonline.com/doi/abs/10.1080/14620316.2011.11512797 |
URI: | http://hdl.handle.net/10201/143523 |
DOI: | https://doi.org/10.1080/14620316.2011.11512797 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 6 |
Derechos: | info:eu-repo/semantics/embargoedAccess |
Descripción: | This document is the Published version of a Published Work that appeared in final form in The Journal of Horticultural Science and Biotechnology. To access the final edited and published work see https://doi.org/10.1080/14620316.2011.11512797 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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