Consumers are increasingly aware and concerned about their health and therefore demanding for more healthy and nutritious food. Thus, the demand for organic foods has increased recently. Thus the aim of this study was to compare the antioxidant activity and total phenolic content of lettuce produced in organic and conventional systems. The antioxidant activity of ethanol extracts was determined by the DPPH and FRAP assay. The total phenolics content was obtained spectrophotometrically according to the Folin-Ciocalteu method and calculated as gallic acid equivalent. The organic lettuce showed higher effectiveness in antioxidant capacity and higher levels of phenolic compounds than lettuce produced in the conventional system.
Key words: Lactuca sativa, antioxidant potential, agricultural management, dpph frap, phenolics total.
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