Trends in Food Science & Technology xxx (xxxx) xxx–xxx

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Trends in Food Science & Technology

journal homepage: www.elsevier.com/locate/tifs

Review

Organic foods contribution to nutritional quality and value

Mona Elena Popa, Amalia Carmen Mitelut, Elisabeta Elena Popa∗, Andreea Stan, Vlad Ioan Popa
University of Agronomic Sciences and Veterinary Medicine, 59 Marasti Blvd., District 1, Bucharest, Romania

A R T I C L E I N F O A B S T R A C T

Keywords: Consumers' concern regarding possible negative health effects of food products produced with intensive farming
Organic foods methods has led to a great interest in the health benefits of organically-produced fruits, vegetables and animal
Nutritional quality products. Given the significant increase in consumer interest toward this area, there is a need to determine to
Nutritional value what extent there is a scientific basis for claims made for organic products. In this sense, studies comparing
organic food products and conventional ones were assessed for the key area, nutritional quality. While the
assessed articles have shown differences among organic and conventional foods in favour of organic ones, still
the information is limited and more research needs to be done in order to draw unwavering conclusions that
organic food products are superior compared to conventional ones.

1. Introduction
Over the last three decades, organic food and farming has continued
to grow year by year across Europe. The difference between organic and
conventional food products is the way that they are grown (produced)
and processed; specific regulations regarding what is considered or-
ganic or non-organic (conventional) can vary by region. The regulations
for the European Union (EU) can be found in Council Regulation (EEC)
834/2007 and 889/2008 and 1235/2008 on organic production of
agricultural products (Simonne, Ozores-Hampton, Treadwell, & House,
2016). Organic agriculture, in general, is characterized by its restriction
against the use of synthetic pesticides and fertilizers. This basic char-
acteristic has led some researchers to two main hypotheses by which
organically grown fruits and vegetables may result in plant foods with
higher polyphenol content (Faller & Fialho, 2009). The first hypothesis
considers the impact of the different fertilization practices on plant
metabolism. Due to the fact that synthetic fertilizers offer more bioa-
vailable sources of nitrogen, plant development is accelerated, and all
plant resources go to growth purposes and not to the production of
secondary metabolites (e.g. polyphenols). The second hypothesis is
related to the plant exposure to stressful situations resulted from the
absence of pesticides (such as attacks from various insects, weeds and
plant pathogens) leading to an increase of natural defence substances,
such as phenolic compounds (Faller & Fialho, 2009).
The advances of organic food and farming occurred in response to
the expectations of policymakers and the demands of EU consumers for
high quality food production that supports the environment, animal
welfare and the development of rural areas. More recently, the organic
movement has been working towards an organic vision for fairer, more
environmentally conscious and healthier food and farming systems by
2030. This vision envisages 50% of Europe's agricultural land being
managed according to the organic principles of health, ecology, fairness
and care (Barabanova, Zanoli, Schlüter, & Stopes, 2015). Yet, despite
unprecedented growth, a significant imbalance continues to exist be-
tween the current supply of organic produce and the growing demand
for organic food (Stolze, Zanoli, & Meredith, 2016).
The aim of this study was to assess the current state of the art of
comparative research studies between organic and conventional food
products regarding their nutritional quality and to identify the main
obstacles in organics and future perspectives for overcoming them.
2. Nutritional aspects of plant and animal origin food products
Organic farming is generally based on natural fertilizers (such as
animal and green manure), as conventional fertilizers are not approved
in organic crop production. Therefore the total amount of plant nu-
trients (specifically nitrogen) is lower in organic compared to conven-
tional farming. The total amount of nutrients available for plant de-
velopment is consequently lower; however the nutritional value of
organic crops is slightly higher compared to conventional ones (Mie,
2016), especially when it comes to phenolic compounds, vitamins and
minerals.
For example, Huber, Rembiałkowska, Srednicka, Bügel, and van de
Vijver (2011) presented a review paper on nutritional values and con-
cluded that the level of Vitamin C was significantly higher in organi-
cally than in conventionally produced plant foods. A higher carotenoid

∗
Corresponding author.
E-mail address: elena.eli.tanase@gmail.com (E.E. Popa).

https://doi.org/10.1016/j.tifs.2018.01.003
Received 15 June 2017; Received in revised form 13 November 2017; Accepted 15 January 2018
0924-2244/ © 2018 Elsevier Ltd. All rights reserved.

Please cite this article as: Popa, M.E., Trends in Food Science & Technology (2018), https://doi.org/10.1016/j.tifs.2018.01.003
M.E. Popa et al.
content was found in organically grown sweet peppers, yellow plums,
tomatoes and carrots, whereas others found lower or similar contents of
carotenoids in organically grown blanched carrots and tomatoes. In
most studies comparing conventionally with organically grown cereals,
higher levels of proteins and amino acids were found in the con-
ventionally produced grain. Some studies, however, observed that the
quality of the amino acids was higher in the organic products than in
the conventional products, meaning that more essential amino acids
were available in the organic grains (Huber et al., 2011).
Oliveira et al. (2017), performed a study evaluating the influence of
organic and conventional cropping systems on quality and antioxidant
metabolism of passion fruits from the breaker to ripe stage. Observa-
tions suggest that organic cropping represented a stressful condition as
organic passion fruits had lower weight and size, although a higher
soluble solids content and lower acidity. Organic passion fruits also had
lower total phenolic content; however, the vitamin C and antioxidant
enzymes activities were increased, when compared to conventionally
grown (Oliveira et al., 2017). Many studies of organic plant raw ma-
terials indicate that they contain less nitrates and pesticide residues, but
more dry matter, vitamin C, secondary substances, total sugars, certain
mineral components and essential amino acids, but less β-carotene
(Matt, Rembialkowska, Luik, Peetsmann, & Pehme, 2011).
The overall quality of organic products depends on many interacting
variables. A study performed by Maggio, De Pascale, Paradiso, and
Barbieri (2013), concluded that in cauliflower, the cultivar effect
overwhelms other quality determinants with respect to antioxidant
activity and nitrate accumulation and in endive, the lipo soluble anti-
oxidant activity increases under organic cultivation only in the absence
of mulching. Organic farming promotes the accumulation of potassium
in zucchini grown on clay but not on sandy soil. Therefore, under-
standing the functional links between cultivation variables and phy-
siological responses is essential to improve and standardize the quality
of organic products (Maggio et al., 2013).
After performing a literature review on nutritional quality and
safety of organic food, Lairon (2010) reached the conclusion that or-
ganic agriculture has the potential to produce high quality products
with some relevant improvements in terms of contents of antioxidant
phytomicronutrients, nitrate accumulation in vegetables and toxic
phytochemical residue levels. A study by Rembiałkowska (2016) con-
cluded that most aspects of crop composition, including vitamins and
minerals, are not affected by the agricultural management system. If
they are it is only to a limited extent. Still, there is some evidence that
the concentration of phenolic compounds is approximately 20% higher
in organic crops. Phenolic compounds or polyphenols are defined as
secondary metabolites that are derivatives of the pentose phosphate,
shikimate, and phenylpropanoid pathways in plants. These compounds,
one of the most widely occurring groups of phytochemicals, are of
considerable physiological and morphological importance in plants,
and are of considerable interest for the human diet due to their anti-
oxidant properties.
A short summary of the latest available comparative data on the
most often assessed nutritive compounds in the two different agri-
cultural systems is given in Table 1.
In organic husbandry, animals receive relatively low amounts of
concentrated feed, compared to conventional husbandry. It is well
known that the fatty acid composition of animal feed influences the
fatty acid composition of eggs, milk and meat.
As grass and clover have a high content of omega-3 fatty acids,
organic milk has been found to have an approximately 50% higher
content of omega-3 fatty acids on average compared with conventional
milk (Mie, 2016). Milk studies from the Netherlands, UK, Denmark and
the USA have shown that milk from organically raised animals has
higher contents of α-3 linolenic acids and conjugated linoleic acid
(CLA) compared with conventional milk. Such differences compared
with conventionally raised animals are observed especially in sum-
mertime, when the organically raised animals have their outdoor
2
Trends in Food Science & Technology xxx (xxxx) xxx–xxx
grazing facilities (Huber et al., 2011).
A meta-analysis on 170 published articles by Średnicka-Tober et al.
(2016) presents the fact that no significant differences in total saturated
fatty acid (SFA) and monounsaturated fatty acid (MUFA) concentra-
tions between organic and conventional milk were found, however
concentrations of total polyunsaturated fatty acids (PUFA) and ω-3
PUFA, α-linolenic acid (ALA), long-chain ω-3 fatty acids (eicosa-
pentaenoic acid (EPA) + docosapentaenoic acid (DPA) + docosahex-
aenoic acid (DHA)) and conjugated linoleic acid were significantly
higher in organic milk. The study concluded that organic bovine milk
has a more desirable fatty acid composition than conventional milk,
having significantly higher α-tocopherol and iron, but lower iodine and
selenium concentrations.
Mat (2011) says that the results are sometimes contradictory con-
cerning milk content in proteins and lipids, but all scientists agree with
superior quality of organic milk regarding lipid fractions, essential
amino acids, vitamin content and mineral and salt content. For milk and
dairy products, it has been conclusively demonstrated that organic
products have a higher content of ω-3 PUFAs, across countries and
seasons, due to a higher content of grass and roughage in the feed of
organic cows (Mie, 2016). In a direct comparison, organic dairy pro-
ducts therefore have a more beneficial fatty acid composition.
The same is apparently true for meat as well, although fewer studies
have investigated this and therefore the evidence base is weaker. Dairy
products make only a minor contribution to the ω-3 intake in humans.
On average, replacing conventional with organic dairy products while
keeping the diet constant will increase the intake of ω-3 PUFA by ap-
proximately 4% (Mie, 2016).
The nutritional quality of organic meat is superior to the one ob-
tained in conventional systems. It is all about the complexity of the
chemical composition, water content, vitamin content and macro-and
micro-elements, concluded Mat (2011). The essential fatty acids have a
favorable composition, with a higher proportion of poly-unsaturated
fats, favorable to human health. Replacing conventional meat products
with organic meat products may increase the ω-3 intake by an addi-
tional 6%. Policies aimed at increasing the ω-3 intake of the population
are likely to be far more efficient if they are directed at increasing the
intake of ω-3- rich plant oils and fatty fish, with the desirable side effect
of simultaneously reducing the intake of saturated fatty acids (Mie,
2016).
The nutritional value of eggs is given by their chemical composition
which is complex and balanced. Besides carbohydrates, calcium and
Vitamin C, the egg represents an important source of nutrients neces-
sary to human health. Organic eggs have a lower quantity of protein,
but the biological value of proteins and lecithin content are higher
compared to conventional ones (Mat, 2011).
Difficulties in organic farming and ways to overcome them. There are a
few obstacles in the development of organics such as the fact that or-
ganic farming has developed mainly at the level of primary production,
the inefficiencies in the organic supply chain and poor market trans-
parency. Both policymakers and the organic sector play important roles
in overcoming of these obstacles (Stolze et al., 2016). Therefore, pol-
icymakers could make improvements in several areas such as: a clear
organic sector strategy should be pursued, a shorter organic supply
chain which provides environmental and social benefits could be better
supported, an increased accuracy of organic market data collection and
improved statistical processes. The organic sector on the other hand
could do more on its own to support organic food and farming. Stolze
et al. (2016) identified some key points for the development of organics
in the EU, namely recalling the transformative nature of organic food
and farming, ensuring that the value chain is strongly linked to the
organic principle of fairness, implementing a paradigm shift in educa-
tion and learning and recognising the need to address the key chal-
lenges facing the organic sector.
M.E. Popa et al. Trends in Food Science & Technology xxx (xxxx) xxx–xxx

Table 1
Summary of recent studies comparing organic and conventional foods with respect to nutrient level.

Foods Chemicals studied Results Reference

apple phenolic compounds higher contents of phenolic substances in the organic apple pulp compared with apple Veberic et al., 2005
cultivars of integrated production
Golden delicious phosphorous, fibres, phenolic higher contents for Golden delicious apples cultivated in organic system compared to Stoian, 2011
apple compounds, flavonoids the ones cultivated in conventional systems
eggplants phenolic compounds lower content for organic Blackbell cultivar compared to conventional one; higher Luthria et al., 2010
content for organic Millionaire cultivar compared to conventional one
tomatoes Vitamin C, carotenoids, phenolic higher content for organic tomatoes compared to conventional ones, when expressed as Caris-Veyrat et al., 2004
content fresh matter;
when expressed in dry matter, no difference was found in carotenoid content, whereas
the concentrations of vitamin C and polyphenols remained higher in purees made out
of organic tomatoes
frozen corn Vitamin C higher content in organic corn compared to conventional one Asami, Hong, Barrett, &
Mitchell, 2003
milk CLA, ω-3 fatty acids higher content in organic milk compared to conventional milk Mie, 2016
meat saturated fat, ω-3 fatty acids similar content of saturated fat in organic and conventional meat; higher content of ω-3 Średnicka-Tober et al.,
fatty acids in organic meat compared to conventional one 2016

3. Organic food products and human health
Since organic products seem to have higher levels of health-pro-
moting phytonutrients and certain vitamins and minerals and lower
levels of insecticide residues, one could assume that they would provide
health benefits (Crinnion, 2010). According to Faller and Fialho (2009),
organically grown fruits and vegetables may result in plant foods with
higher polyphenol content. Many studies report that plant phenolic
compounds have anticarcinogenic, anti-inflammatory, antimicrobial,
antioxidant, antihypertensive, immune modulating, cardioprotective,
vasodialatory and analgesic proprieties (Talhaoui, Taamalli, Gómez-
Caravaca, Fernández-Gutiérrez, & Segura-Carretero, 2015).
There are few studies related to the actual effects of organic food
products on human health, referring mostly to nutritional biomarkers
(which includes polyphenol excretion, carotenoids (in particular fla-
vonoids), phosphorus and Vitamin C). No differences between organic
versus conventional food consumption were reported except for a
randomized controlled cross-study reporting higher quercetin and
kaempferol excretion after a three-week organic diet (Grinder-Pedersen
et al., 2013). Also, a link between organic food consumption and a
decreased risk of allergic diseases is suggested by Kesse-Guyot (2016),
and there are indications of a potential beneficial effect on overweight/
obesity among adults. However, there is a lack of data from well-de-
signed studies (prospective, long-term duration, accurate data in par-
ticular for dietary factors and sources) investigating the potential ben-
eficial effects of organic compared to conventional food consumption
involving a sufficiently large population (Kesse-Guyot, 2016).
Perspectives for future research in human health. According to Huber
et al. (2011) comparative studies on nutritional value should be made
between organically and conventionally produced food products, in
order to determine the relationship between production and nutritional
content. Intervention studies are also indicated by Huber et al. (2011)
that can be done in animals as well as in humans. For such studies the
best food products should be used, and specific biomarkers should be
defined and followed, depending on the chosen food products. Ob-
servational studies are also of interest, big population studies in humans
being important to confirm the health effects of organic food products
(Huber et al., 2011).
4. Conclusions
From the reviewed literature, it can be concluded that a limited
number of studies have compared the nutritional quality of organically
and conventionally obtained food products. However, based on limited
evidence, organic food products appear to be of higher nutritional
value, compared to conventional ones.
Nonetheless, there are several reasons favoring organic food con-
sumption, such as less exposure to antibiotic resistant bacteria; natural
pesticides defense system activation (plant's own phytochemicals);
avoiding loss of nutritional value of fresh fruits and vegetables because
organic products have a lower shelf life compared to conventional ones;
organic production is always certified according to rigorous standards,
and this should be a guarantee that transparency on the food chain is
totally ensured; organic agriculture and farming systems are en-
vironmentally friendly.
Acknowledgements
Financial support for this project is provided by funding bodies
within the CORE Organic Plus FP7-ERA-NET-618107 Ensuring quality
and safety of organic food along the processing chain and with cofounds
from the European Commission UEFISCDI - ERA NET for Romanian
Partner USAMVB - “Innovative and eco-sustainable processing and
packaging for safe and high quality organic berry products with en-
hanced nutritional value” EcoBerries.
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