Analysis of fresh and processed carrots and beets from organic and conventional production for the content of nutrients and antioxidant activity

Abstract

In order to popularise organically produced vegetables, two vegetable crops most commonly grown in organic systems in Serbia were studied. This research aimed at investigating differences in phytonutrient content between organically and conventionally produced beet and carrot, in fresh roots, juices pasteurised at different temperatures (70 and 90 °C) and dried products. Multivariate analysis (principal component analysis) was used in order to determine the main components accounting for the highest  variance, from both systems of production, according to the average content of phytonutrients in beet and carrot. The samples were divided into two clusters, one for carrot and one for beet, each containing two subgroups. The subclusters for beet were: I – BDO, BDC, BJ90C, and BJ90O – dried samples and juices pasteurised at 90oC, from both systems of production; and II – BFC, BFO, BJ70O and BJ70C – fresh beet and pasteurisation at low temperatures. The two sub-clusters for carrot were: I – CDO and CDC – dried samples; and II –  pasteurised juices and fresh carrots from both systems of production. In  this research, carrot was more stable for processing than beet, as determined for samples from the study area, from both  systems of production and for the phytonutrients covered by this research.