Background and methodology
Buying organic food is part of an ecological lifestyle and tends to reflect the ideology and value system which encompasses caring about family health and protection of the environment.
Organic preserves are an important group of products for consumers who want to eat according to organic rules. The fruit preserves (e.g. purée) can contain larger quantities of bioactive substances in comparison to fresh fruits. This study examined selected bioactive substances and antioxidant properties of apple preserves prepared from organic vs. conventional apples. Three apple cultivars, Lobo, Boskoop and Cortland, were grown in organic and conventional orchards in the Mazovia region in Poland. Dry matter, total phenols, vitamin C, total flavones and antioxidant activity were determined in fresh and pasteurized apple purée.
The organic apple purée contained significantly more bioactive substances – total phenols, flavonoids and vitamin C – in comparison to conventional apple preserves. Out of the three organic apple purées the cultivar ‘Boskoop’ contained the most flavonoids, phenol compounds, and highest vitamin C level. The results showed that among conventional apple purées the ‘Lobo’ cultivar was the richest in vitamin C, while the ‘Boskoop’ cultivar contained the highest level of other bioactive substances. Pasteurization had a negative effect on both bioactive substance content and antioxidant activity. After pasteurization, the content of vitamin C, total phenols and flavones and antioxidant properties decreased in the apple purée from both agricultural systems (organic and conventional). Organic apple preserves can be recommended as valuable fruit products, which can contribute to a healthy diet and for meeting the organic consumers’ demands for quality processed products.
Rembiałkowska, E., Hallmann, E., and Rusaczonek, A. (2007). Influence of processing on bioactive substances content and antioxidant properties of apple purée from organic and conventional production in Poland. Poster presented at 3rd QLIF Congress: Improving Sustainability in Organic and Low Input Food Production Systems, University of Hohenheim, Germany, May 31-June 3. Available on-line at: http://orgprints.org/9943.