Influence of organic, integrated and conventional production systems on concentration of phytonutrients in cereals and legumes

Bioactive components, antioxidant capacity and vitamin concentrations were studied in wheat (Triticum aestivum L.), Basmati rice (Oryza sativa L.), soybean [Glycine maxL.] and chickpea (Cicer arietinum L.) under organic, integrated and conventional production systems. The total phenolic contents in organically grown rice, wheat, chickpea and soybean were 166.68±1.37, 17.74±0.95, 77.55±0.70 and 335.96±0.83 mg GAE/100g, respectively. The total flavonoid contents ranged from 20.04 to ± 0.35 to 411.78±0.48 mg RE/100g in the given crops under organic production system and were significantly (p≤0.05) higher than integrated and conventional systems. Similar trend was found for total antioxidant capacity as measured by DPPH (1,1diphenyl-picrylhydrazyl) radical scavenging activity, FRAP (ferric reducing antioxidant power), ABTS [2,2’-azino-bis (3-ethylbenz-thiazoline-6-sulfonic-acid)] radical scavenging activity and RPA (reducing power assay). Among vitamins, the vitamin C content in all the crops was higher under organic management than the conventional one. Antioxidant capacity was correlated significantly with total phenolic and flavonoid contents. The investigation infers that organic production system contributes significantly in enhancing the bioactive compounds and antioxidant activity in cereals and legumes.