The content of minerals in Slovenian organic and conventional produced fruits, herbs and vegetables
Manca KNAP | Marijan NEČEMER | Peter KUMP | Klemen POTOČNIK | Rajko VIDRIH
The present study aims to compare mineral composition of fruits, herbs and vegetables grown conventionally and according to organic practice. Fruits, herbs and vegetables have been identified as leading dietary source of antioxidants, vitamins and minerals. These compounds are very variable in the composition and in the concentration among cultivars and species. Determination of calcium (Ca), potassium (K), phosphorus (P) sulphur (S) and chlorine (Cl) was performed with Energy dispersive X-ray fluorescence spectrometry (EDXRF). We found that among organic crops basil, parsley, pears, peppers, rockets and celery had higher calcium contents in comparison to conventional ones. Organically produced broccoli, eggplant, parsley, rocket and celery had higher potassium contents as well as pepper, rockets, celery, beetroots and tomatoes had higher phosphorus contents. Likewise, higher sulphur content was found in organically produced parsley, rocket, celery and raspberries. Results of this study demonstrated that in general there are no rules in the content of minerals between different farming systems.
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