The content of minerals in Slovenian organic and conventional produced fruits, herbs and vegetables | Razlike v vsebnosti mineralov med slovenskim ekološko in konvencionalno pridelanim sadjem, zelišči in zelenjavo

Английский. 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.

словенский. Namen opravljene študije je narediti primerjavo vsebnosti mineralov ekoloških in konvencionalnih pridelkov glede na način kmetovanja. Sadje, zelišča in zelenjava so poznani kot glavni vir prehranskih antioksidantov, vitaminov in mineralov. Te spojine se razlikujejo glede na sestavo in koncentracijo znotraj posameznih vrst. Energijsko disperzijska rentgenska fluorescentna spektrometrija (EDXRF) je bila uporabljena za določevanje vsebnosti kalcija (Ca), kalija (K), fosforja (P), žvepla (S) in klora (Cl). Ugotovili smo, da so imeli med ekološkimi pridelki večje vsebnosti kalcija bazilika, peteršilj, hruška, paprika, rukola in zelena. Večje vsebnosti kalija so bile v ekološkem brokoliju, melancanu, peteršilju, rukoli in zeleni, v primerjavi s konvencionalnimi pridelki. Večje vsebnosti fosforja so bile v ekološki papriki, rukoli, zeleni, rdeči pesi in paradižniku. Glede na konvencionalne pridelke je bila večja vsebnost žvepla izmerjena v peteršilju, rukoli, zeleni in malinah. Rezultati so pokazali, da se vsebnost mineralov v pridelkih ne razlikuje glede na različen načinov kmetovanja.