BACKGROUND A constantly growing part of consumers considers the organic foods healthier than the conventional foods. However, so far few nutritional intervention studies in humans are available on the comparison of organic and conventional food products. OBJECTIVE The aim of the present work was to compare the total antioxidant activity of organic versus conventional fruits (apples, pears, re...

Spent coffee grounds (SCG), an ever-increasing food waste whose annual generation is 15 million tons, have the potential to fulfil many different purposes after being recycled. However, though SCG been used as soil organic amendment, their utilization limited by phytotoxic nature. Although favour assimilation of nutrients plants, whether or not they could be agronomical bio-fortifying agent has...

Background: The vegetables provide important nutrients to human beings. Nevertheless, contaminated vegetables can cause health problems because of their microbial load. The aim of this study was to assess the microbial quality of three main leafy vegetables cultivated and consumed at Porto-Novo in Republic of Benin. Methods: Totally, 36 samples of amaranth, nightshade, and lettuce were taken f...

The present study aimed to determine the effectiveness of propolis in reducing the microbial load in ready-to-eat (RTE) and fresh whole head (FWH) lettuces (Lactuca sativa L.) type Batavia. Two sanitizing solutions were employed: sodium hypochlorite (SH) and propolis (PS), during 15 and 30 min. Tap water (TW) was used as a control. Regarding the mean reduction on aerobic mesophiles, psychrotrop...

It is known that lettuce (Lactuca sativa L. var. crispa L.) phenological stage and environmental changes can cause in the plant cell morphology an important variation secondary metabolites. Antioxidant compounds are beneficial to health salinity increase them. The aim of this study was determine effect salt concentration (NaCl 0.05 0.1 mol L-1) harvest time (days 10, 20 30) on mass, color param...

Assessment of vitamin K (VK) dietary intakes has been limited by incomplete VK food composition data for the US food supply. The phylloquinone (VK-1 or vitamin K1) concentrations of a variety of geographically representative vegetables (n 1⁄4 218) were determined by reversed-phase high performance liquid chromatography with fluorescent detection. Green leafy and flower vegetables including broc...