An elemental analysis of conventionally, organically and self-grown carrots

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216275%3A25310%2F16%3A39900190" target="_blank" >RIV/00216275:25310/16:39900190 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodchem.2015.07.008" target="_blank" >http://dx.doi.org/10.1016/j.foodchem.2015.07.008</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2015.07.008" target="_blank" >10.1016/j.foodchem.2015.07.008</a>

Result language

angličtina

Original language name

An elemental analysis of conventionally, organically and self-grown carrots

Original language description

Conventionally-, organically- and self-grown carrots available across the Czech market were characterised based on their elemental, nitrate and dry matter content (218 samples, 20 parameters) in order to assess the quality of the carrots and address the question whether organic also means better. The results were compared with information describing the elemental composition of carrots published previously, recommended daily intakes, and legislative limits for contaminants in food. Significant differences in the amounts of Na, K, S, Al, Mn, Ni, As and Cd were observed between conventional and organic carrots. From the perspective of inter-element interactions, and the origin of these, a principal components analysis of the datasets found no significant differences between conventionally- and organically-grown carrots. For the consumer, it is valuable to know there are no differences between conventionally- and organically-grown carrots, and no potential harm arising from heavy metal contamination. Based on our data, carrots are an excellent source of potassium.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

CB - Analytical chemistry, separation

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

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Volume of the periodical

192

Issue of the periodical within the volume

February

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

242-249

UT code for WoS article

000362304500031

EID of the result in the Scopus database

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