Abstract
The aim of this work was to determine the bioactive compounds concentration in herbs from organic and conventional production. In 2017 and 2018, herbs of four species, including basil (Ocimum basilicum L.), bear’s garlic (Allium ursinum L.), marjoram (Origanum majorana L.), and oregano (Origanum vulgare L.), were examined. The concentrations of polyphenols, phenolic acids, flavonoids, carotenoids, and chlorophylls were measured. Next, separation and identification of the individual bioactive compounds were completed. The obtained results show that organic herbs contained significantly higher concentrations of total polyphenols, flavonoids, and phenolic acids compared to conventional herbs in both investigation years. On the other hand, conventional herbs contained significantly higher concentrations of chlorophylls and carotenoids, including beta-carotene.
Highlights
Herbs and spices stimulate the appetite and positively influence the function of the human body by enhancing the digestion and absorption of food [1]
We observed significantly more total phenolic acids and total flavonoids compared to conventional herbs
Many research results presented in the literature regarding the impact of organic and conventional cultivation on the content of phenolic acids in herbs do not explain the mechanisms of this phenomenon [18,19]
Summary
Herbs and spices stimulate the appetite and positively influence the function of the human body by enhancing the digestion and absorption of food [1]. They can increase the shelf life of food [2,3,4]. In Poland, interest in cultivating and using herbs has been growing in recent years. Poland is not a leading producer of organic herbs, spices, and aromatic plants, producing 3.24 tons per year. The production of organic herbs and spices is systematically growing. Poland ranks fourth in Europe in terms of organic herbs production
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