Determination to Nutritional Value, Food Safety and Taste of Organic Foods (Turkish with English Abstract)

Öz

Organic foods are herbal and animal foods which could not be used genetic engineering, artificial fertilizers, insecticides, pesticides and fungicides, growth hormones, antibiotics, preservatives, coloring agents, food additives and packaging materials for growing and processing them. In recent years, the production and consumption of organic foods have been increased dramatically. In some studies founded that reasons of the main drivers of organic food sales that the growing demand for foods that are healthful, tasty and environmentally friendly by the consumers. However, the results of the researches of the properties of organic foods those are quite conflicting. The production principles of organic foods and the differences in nutritional value, food safety and taste between the traditional and organic foods were discussed in this review article.

Anahtar Kelimeler

• Organic foods, nutritional value, food safety, taste 

Organik Gıdaların Besin Değeri, Gıda Güvenliği ve Lezzet Açısından Değerlendirilmesi

Öz

Organik gıdalar; yetiştirilmesinde ve işlenmesinde genetik mühendisliğinin, yapay gübrelerin, böcek ilaçlarının, yabani ot ve mantar öldürücü ilaçlarının, büyüme hormonlarının, antibiyotiklerin, koruyucuların, renklendiricilerin, katkı maddelerinin ve kimyasal ambalaj malzemelerinin kullanılmadığı bitkisel ve hayvansal gıdalardır. Tüm dünyada organik gıda üretiminde ve tüketiminde önemli oranda artışlar meydana gelmiştir. Son yıllarda yapılan çalışmalar; organik gıdaların tüketimindeki artışın temel nedenlerinin; tüketicilerin sağlıklı, besin değeri iyi, lezzetli ve doğa dostu gıdalara yönelik artan talepler olduğu yolundadır. Ancak organik gıdaların bu özelliklerine dair yapılan araştırma sonuçları oldukça çelişkilidir. Bu derleme makalede; organik gıdaların üretim ilkeleri, besin değeri, gıda güvenliği ve lezzet açısından geleneksel gıdalar ile olan farkları tartışılmıştır.

Anahtar Kelimeler

• Organik gıdalar, besin değeri, gıda güvenliği, lezzet

Kaynakça

1. Anon 2010. Türk Gıda Kodeksi. Organik Tarımın Esasları ve Uygulanmasına ‹liflkin Yönetmelik. Tarım ve Köyiflleri Bakanlı¤ı. 18.08.2010 tarihli ve 27676 sayılı Resmi Gazete, Ankara.
2. ‹lter E, Altındiflli A, U¤ur ‹. 1996. Ekolojik Tarımın Tarihçesi. ETO Ekolojik Tarım Organizasyonu Derne¤i, ‹zmir, Ankara.
3. The Codex Alimentarius (CAC). 1999. Guidelines for the Production, Processing, Labeling and Marketing of Organically Produced Foods at its 23rd Session in 1999. Aftp://ftp.fao.org/codex/ Publications/Booklets/Organics/organic_ 2007e.pdf (Accessed 19 November 2013).
4. Food Marketing Institute (FMI). 2013. Shopping for Health. https://www.fmi.org/industry-topics/ health-wellness/shopping-for-health-2013 (Accessed 24 November 2013).
5. Guéguen L, Pascal G. 2013. Organic Foods. In: Encyclopedia of Human Nutrition, Caballero B (chief ed), Third Edition, Elsevier Ltd., UK, pp. 413-417.
6. Kortbech OR. 2000. Export Opportunities of Organic Food from Developing Countries. www.ifoam.org/orgagri/worldorganics-2000 - conference.html (Accessed 2 November 2013).
7. Anon 2012. Organik Tarımın Esasları ve Uygulanmasına ‹liflkin Yönetmelikte De¤ifliklik Yapılmasına Dair Yönetmelik. Gıda, Tarım ve Hayvancılık Bakanlı¤ı. 14.08.2012 tarihli ve 28384 sayılı Resmi Gazete, Ankara.
8. Anon 2013. Organik Tarımın Esasları ve Uygulanmasına ‹liflkin Yönetmelikte De¤ifliklik Yapılmasına Dair Yönetmelik. Gıda, Tarım ve Hayvancılık Bakanlı¤ı. 24 Mayıs 2013 tarihli ve 28656 sayılı Resmi Gazete, Ankara.

9. Sürmeli A. 2003. Bitki Besleme ve Toprak Islah Maddeleri. In: Organik Tarım Geliflimi ve ‹lkeleri. Kırsal Kalkınma Programı E¤itim Dizisi, Sürmeli A (bafl editör), DEV-MADEN SEN Yayın Kurulu, Ankara, Türkiye, s. 27-30.
10. Dafl G, Yurtman ‹Y, Konyalı A, Karaa¤aç F, Savafl T. 2004. Organik Hayvansal Üretim ve Hayvan refahı: Teori ve Uygulamada Olası Çeliflkiler. 1.Uluslararası Organik Hayvansal Üretim ve Gıda Güvenli¤i Kongresi, 28 Nisan-1 Mayıs, Kufladası, Türkiye, 232-246.
11. Organic Trade Association (OTA). 2011. Food Safety of Organic Foods. www.ota.com/organic/ foodsafety/food.html (Accessed 20 November 2013).
12. Food and Agriculture Organization (FAO). 2000. Food Safety and Quality as affected by Organic Farming. Report of the 22ndRegional Conference for Europe, 24- 28 July, Porto, Portugal.
13. Scialabba NE (ed), Hattam C (ed). 2002. Food and Agriculture Organization (FAO) Environment and Natural Resources Service Sustainable Development Department, Organic agriculture, environment and food security. Environment and Natural Resources Management Series Rome, Italy, 258 p.
14. Curl CL, Fenske RA, Elgethun K. 2003. Organophosphorus Pesticide Exposure of Urban and Suburban Preschool Children with Organic and Conventional Diets Environ Health Perspect 11 (3): 377-382.
15. Baker BP, Benbrook Charles M, Groth E, Benbrook KL. 2002. Pesticide residues in conventional, IPM-grown and organic foods: Insights from three U.S. data sets. Food Addit Contam19 (5): 427-446.
16. California Environmental Protection Agency (EPA). 1999. Residues in fresh produce: 1997 monitoring program, Department of Pesticide Regulation, California EPA, Sacramento.
17. www.cdpr.ca.gov/docs/dprdocs/residue/resi 1997/rsfr1997.htm (Accessed 12 November 2013).
18. Magkos F, Arvaniti F, Zampelas A. 2006. Organic Food: Buying More Safety or Just Peace of Mind? A Critical Review of the Literature. Crit Rev Food Sci Nutr46 (1): 23-56.
19. The USDA National Organic Program Requirements for Food Retailers and Distribution Centers. www.fmi.org/gr/USDA_OrganicProgram. pdf (Accessed 15 November 2013).
20. National Food Safety and Toxicology Center. 2004. Sense of the Congress statement from the Proceedings. First World Congress on Organic Food: Meeting the Challenges of Safety and Quality for Fruits, Vegetables and Grains, 29-31 March, Michigan State University, USA.
21. Food Marketing Institute (FMI). 2005. Natural and Organic Foods. www.fda.gov/ohrms/dockets/ dockets/06p0094/06p-0094-cp00001-05-Tab-04- Food-Marketing-Institute-vol1.pdf (Accessed 5 November 2013).
22. Worthington V. 2001. Nutritional quality of organic versus conventional fruits, vegetables, and grains. J Altern Complement Med 7 (2): 161-173. 24. Carbonaro M, Mattera M, Nicoli S, Bergamo P, Cappelloni M. 2002. Modulation of antioxidant compounds in organic vs. conventional fruit (peach, Prunus persica L. and pear, Pyrus communis L.). J Agric Food Chem50 (19): 5458-5462.
23. Caris-Veyrat C, Amiot MJ, Tyssandier V, Grasselly D, Buret M, Mikolajczak M, Guilland JC, Bouteloup-Demange C, Borel P. 2004. Influence of organic versus conventional agricultural practice on the antioxidant microconstituent content of tomatoes and derived purees: consequences on antioxidant plasma status in humans. J Agric Food Chem52 (21): 6503-6509.
24. Wunderlich SM, Feldman C, Kane S, Hazhin T. 2008. Nutritional quality of organic, conventional, and seasonally grown broccoli using vitamin C as a marker. Int J Food Sci Nutr 59 (1): 34-45.
25. Lombardi-Boccia G, Lucarini M, Lanzi S, Aguzzi A, Cappelloni M. 2004. Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: a comparative study. J Agric Food Chem52 (1): 90-94.
26. Perez-Lopez AJ, Lopez-Nicolas JM, Nunez- Delicado E, Amor FM, Carbonell-Barrachina AA. 2007. Effects of agricultural practices on color, carotenoids composition, and minerals contents of sweet peppers, cv. Almuden. J Agric Food Chem55 (20): 8158-8164.
27. Rossi F, Godani F, Bertuzzi T, Trevisan M, Ferrari F, Gatti S. 2008. Health-promoting substances and heavy metal content in tomatoes grown with different farming techniques. Eur J Nutr47 (5): 266-272.
28. Stracke BA, Rüfer CE, Bub A, Briviba K, Seifert S, Kunz C, Watzl B. 2009. Bioavailability and nutritional effects of carotenoids from organically and conventionally produced carrots in healthy men. Br J Nutr 101 (11): 1664-1672.
29. Asami DK, Hong YJ, Barrett DM, Mitchell AE. 2003. Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices. J Agric Food Chem51 (5): 1237-1241.
30. Benbrook CM. 2005. Elevating Antioxidant Levels in Food through Organic Farming and Food Processing. The Organic Center, 1-20 p.
31. Woese K. Lange D, Boess C, Bogl KW. 1997. A comparison of organically and conventionally grown foods-results of a review of the relevant literature. J Sci Food Agric 74: 281-293.
32. Benbrook C, Zhao X, Yanez J, Davies N, Andrews P. 2008. New evidence confirms the nutritional superiority of plant-based organic foods. State Sci. Rev. www.organic-center.org (Accessed 1 January 2013).
33. Maeder P, Hahn D, Dubois D, Gunst L, Alfoldi T, Bergmann H, Oehme M, Amad R, Schneider H, Graf U, Velimirov A, Flie bach A, Niggli U. 2007. Wheat quality in organic and conventional farming: results of a 21 year field experiment. J Sci Food Agric87: 1826-1835.
34. Zorb C, Langenkamper G, Betsche T, Niehaus K, Barsch A. 2006. Metabolite profiling of wheat grains (Triticum aestivum L.) from organic and conventional agriculture. J Agric Food Chem 54 (21): 8301-8306.
35. Bloksma J, Adriaansen-Tennekes R, Huber M, van de Vijver LPL, Baars T, de Wit J. 2008. Comparison of organic and conventional raw milk quality in the Netherlands. Biol Agric Hortic 26 (1): 69-83.
36. Butler G, Nielsen JH, Slots T, Seal C, Eyre MD, Sanderson R, et al. 2008. Fatty acid and fat-soluble antioxidant concentrations in milk from high- and lowinput conventional and organic systems: seasonal variation. J Sci Food Agric 88: 1431-1441.
37. Kusche D. 2009. Organic milk and nutritional benefits for the consumer. Organic Food Quality and Health Workshop -"Latest Research Results on Organic Food Quality and Health". BioFach Congress, February 19th, Nuremberg, Germany.
38. Lairon D. 2009. Nutritional quality and safety of organic food. A review, Agron. Sustain. Dev. www.agronomy-journal.org (Accessed 20 November 2013).
39. Dangour A, Dodhia SK, Hayter A, Allen E, Lock K, Uauy R. 2009. Nutritional quality of organic foods: a systematic review. Am J Clin Nutr 90 (3): 680-685.
40. Worethingten V. 1999. Evidence for the Nutritional Superiority of Organic Crops. Nutrition and Biodynamics. www.soilandhealth.org/ 01 aglibrary/Arun/V%20Worethington. pdf (Accessed 21 November 2013).
41. Theuer RC. Organic Center. State of Science Review, Do Organic Fruits and Vegetables Taste Better Than Conventional Produce? www.organic- center.org (Accessed 20 November 2013).
42. Fillion L, Arazi S. 2002. Does organic food taste better? A claim substantiation approach. Nutrition & Food Science32 (4): 153-157.
43. Basker D. 1992. Comparison of taste quality between organically and conventionally grown fruits and vegetables. Am J Alternative Agr 7: 129-136. 52. Consumer Union. 1998. Chicken: What you don't know can hurt you. Consumer Reports 63 (3): 12-18.
44. Winter CK, David SF. 2006. Organic foods. J Food Sci71: 117-124.
45. Food Standards Agency (FSA). 2009. Comparison of composition (nutrients and other substances) of organically and conventionally produced foodstuffs: A systematic review of the available literature. www.food.gov.uk/multimedia/pdfs/organicreview appendices.pdf (Accessed 1 November 2013).