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Organic versus conventional 'Willamette' raspberry: yield, bioactive compounds and antioxidant properties

Author

Listed:
  • Senad Murtić
  • Milena Đurić

    (Department of Plant Physiology, Faculty of Agronomy in Čačak, University of Kragujevac, Kragujevac, Serbia)

  • Jasmin Fazlić

    (Family Farming, Osoje village, Prijepolje municipality, Serbia)

  • Fikreta Behmen

    (Department of Horticulture, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

  • Sanel Haseljić

    (Department of Plant Protection, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

  • Amina Šerbo

    (Department of Plant Physiology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

  • Haris Berbić

    (Department of Plant Physiology, Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina)

Abstract

This paper presents the results of a two-year trial on the yield, total phenolic and flavonoid contents and total antioxidant capacity of the 'Willamette' red raspberry under organic and conventional farming. A trial was conducted in a commercial plantation of 'Willamette' raspberries located in the southwestern part of Serbia. The total phenolics and flavonoids in the raspberry fruits were determined by the Folin-Ciocalteu reagent and aluminium chloride assay, respectively. The ferric reducing antioxidant power assay was used to evaluate the total antioxidant capacity of the raspberry fruits. The results of this study showed that the raspberry yields were significantly affected by the different farming systems. The raspberry yield in conventional farming was higher than that of organic farming. Contrastingly, the raspberries from the organic farming contained higher levels of the total phenolics and flavonoids and also had a higher total antioxidant activity compared to those from the conventional farming in both 2021 and 2022. This study also showed that the total phenolic and flavonoid contents of the 'Willamette' red raspberry have a significant and positive correlation with their total antioxidant capacity, indicating that the phenolic compounds play an important role in the antioxidant activity of the raspberry.

Suggested Citation

  • Senad Murtić & Milena Đurić & Jasmin Fazlić & Fikreta Behmen & Sanel Haseljić & Amina Šerbo & Haris Berbić, 2023. "Organic versus conventional 'Willamette' raspberry: yield, bioactive compounds and antioxidant properties," Horticultural Science, Czech Academy of Agricultural Sciences, vol. 50(4), pages 275-282.
    • Handle: RePEc:caa:jnlhor:v:50:y:2023:i:4:id:164-2022-hortsci
    DOI: 10.17221/164/2022-HORTSCI
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    References listed on IDEAS

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