Quality and Nutritional Parameters of Food in Agri-Food Production Systems
Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their product...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/2/351 |
| _version_ | 1797442539227185152 |
|---|---|
| author | Songül Çakmakçı Ramazan Çakmakçı |
| author_facet | Songül Çakmakçı Ramazan Çakmakçı |
| author_sort | Songül Çakmakçı |
| collection | DOAJ |
| description | Organic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems. |
| first_indexed | 2024-03-09T12:44:23Z |
| format | Article |
| id | doaj.art-f1a10519d7d640de9c72a5b34907fde2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T12:44:23Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f1a10519d7d640de9c72a5b34907fde22023-11-30T22:15:17ZengMDPI AGFoods2304-81582023-01-0112235110.3390/foods12020351Quality and Nutritional Parameters of Food in Agri-Food Production SystemsSongül Çakmakçı0Ramazan Çakmakçı1Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, TurkeyDepartment of Field Crops, Faculty of Agriculture, Çanakkale Onsekiz Mart University, Çanakkale 17100, TurkeyOrganic farming is a production system that avoids or largely excludes the use of synthetic agricultural inputs such as pesticides, growth regulators, highly soluble mineral fertilisers, supplements, preservatives, flavouring, aromatic substances and genetically modified organisms, and their products. This system aims to maintain and increase soil fertility and quality, and relies on systems such as crop rotation, polyculture, intercropping, ecosystem management, covering crops, legumes, organic and bio-fertilisers, mechanical cultivation and biological control methods. The present review summarises and evaluates research comparing the quality of traditionally, organically and conventionally produced foods. In some cases, although the results of the studies contradict each other, organically grown in vegetables, especially berries and fruits are slightly higher dry matter, minerals such as P, Ca, Mg, Fe and Zn, vitamin C, sugars, carotenoids, antioxidant activity, phenolic and flavonoid compounds. In addition, their sensory properties are more pleasant. The nutritional content, quality and safety of organic foods are acceptable if the recent trends are reviewed, tested and verified. Therefore, the aim of this review is to compile, describe and update scientific evidence and data on the quality, safety, bioactive compounds and nutritional and phytochemical quality of foods in traditional and organic fruit, vegetable and cereal production systems.https://www.mdpi.com/2304-8158/12/2/351organic and traditional foodsnutritional valuefood qualitysecondary metabolitesantioxidantsphenolics |
| spellingShingle | Songül Çakmakçı Ramazan Çakmakçı Quality and Nutritional Parameters of Food in Agri-Food Production Systems Foods organic and traditional foods nutritional value food quality secondary metabolites antioxidants phenolics |
| title | Quality and Nutritional Parameters of Food in Agri-Food Production Systems |
| title_full | Quality and Nutritional Parameters of Food in Agri-Food Production Systems |
| title_fullStr | Quality and Nutritional Parameters of Food in Agri-Food Production Systems |
| title_full_unstemmed | Quality and Nutritional Parameters of Food in Agri-Food Production Systems |
| title_short | Quality and Nutritional Parameters of Food in Agri-Food Production Systems |
| title_sort | quality and nutritional parameters of food in agri food production systems |
| topic | organic and traditional foods nutritional value food quality secondary metabolites antioxidants phenolics |
| url | https://www.mdpi.com/2304-8158/12/2/351 |
| work_keys_str_mv | AT songulcakmakcı qualityandnutritionalparametersoffoodinagrifoodproductionsystems AT ramazancakmakcı qualityandnutritionalparametersoffoodinagrifoodproductionsystems |