Comparison between Organic and Conventional Spelt and Wheatgrass juice

  • Boris M. Popović Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
  • Dubravka M. Štajner Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
  • Ružica Z. Ždero-Pavlović Department of Field and Vegetable Crops, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia
  • Marija I. Bodroža-Solarov Research Center for Technology of Plant Based Food Products, Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Vladan M. Ugrenović Agricultural Professional Service, PSS Institute "Tamiš", Novoseljanski put 33, Pančevo, Serbia
  • Boško D. Marić Research Center for Technology of Plant Based Food Products, Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
  • Bojana Kalenjuk Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Trg Dositeja Obradovica 3, 21000 Novi Sad, Serbia
  • Lato L. Pezo Engineering Department, Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12 - 16, 11000 Belgrade, Serbia

Abstract

This work is aimed to compare antioxidant and scavenger properties of conventionally and organically produced speltgrass. Moreover, the antioxidant status of spelt was compared with wheatgrass. Three spelt varieties were analyzed:Nirvana, Ebners–Rotkorn variety and Eco-10. Antioxidant enzymes, superoxide-dismutase and guiacol-peroxidase, were determined as well as ferric reducing antioxidant power and DPPH-antiradical power. Total soluble proteins and total phenols were determined and also lipid peroxidation as a parameter of oxidative stress. The organically produced spelt was exposed to the higher levels of oxidative stress than conventionally produced spelt, and also DPPH antiradical power was induced by conventional production, which is also demonstrated using the relative antioxidant capacity index. The best antioxidant properties, better than wheat, showed organically produced spelt genotype Ebners–Rotkorn which is determined by the highest phenol content, superoxide-dismutase activity, DPPH antiradical power and ferric reduced antioxidant power and consequently with the lowest lipid peroxidation intensity.

Keywords: grass juice, Triticum aestivum ssp., spelt, Triticum aestivum, antioxidant activity, lipid peroxidase
Published online
2019-06-15
How to Cite
Popović, B., Štajner, D., Ždero-Pavlović, R., Bodroža-Solarov, M., Ugrenović, V., Marić, B., Kalenjuk, B. and Pezo, L. “Comparison between Organic and Conventional Spelt and Wheatgrass juice”, Periodica Polytechnica Chemical Engineering. doi: https://doi.org/10.3311/PPch.13954.
Section
Articles