Effect of organic versus conventional agricultural systems on bioactive compounds of fruits and vegetables: an integrative review

Abstract

The production and consumption of organic food has increased significantly worldwide in recent decades, as organic food seems to be a healthy alternative to foods from conventional agricultural systems. Although scientific evidence is still scarce and divergent, there may be greater synthesis of bioactive organic compounds and nutrients in organic cultivation than in conventional cultivation. To gather quantitative evidence demonstrating how agricultural crop systems influence the profile of bioactive compounds, an integrative review was conducted to determine differences in the contents of these substances in vegetables. Of the 270 studies selected, 30 were eligible. Studies have shown that the cultivation system impacts the synthesis of bioactive compounds, with organic crops being those that had the highest concentrations of these substances, in addition to greater oxidative stability. The most significant results were in relation to the concentrations of carotenoids and phenolic acids, and antioxidant activity, which were, on average, 60.57%, 123.28% and 31.29% higher in foods grown in organic systems, respectively, which can be one argument to justify the greater functional potential and health benefits of organic foods. It is also worth noting the importance of encouraging the production and consumption of organic foods, as one of the pillars for building healthy and sustainable food practices as opposed to agriculture based on the agribusiness model and dependence on the use of pesticides.