Dublin Core
Title
Evaluating of Total Antioxidant and Total Oxidant Capacities in Organic and Non-Organic Apples and in the Blood of Their Producers
Abstract
In this study there are two aims determined. Initially, the total antioxidant, and oxidant capacities will be compared in apples which are produced by using the pesticides including various effective chemicals and the apples produced in an organic way by using natural animal fertilizers and commercial organic fertilizers. Secondly, the antioxidant, and oxidant capacities of the workers’ blood samples who are applying the pesticides, and the ones who are working in producing the organic apples. The total antioxidant, and oxidant capacities of the blood samples taken from 30 workers who were applying the pesticides, and 30 workers who were producing the 30 organic apples at least for 3 years, and of the apples they produced were analysed. The total antioxidant and oxidant capacities were measured using direct measurement kits for spectrophotometry. As a result of the spectrophotometric analyses, no significant difference (p>0.05) between the total antioxidant, and oxidant levels of the organic and non-organic apples was determined. Besides, the antioxidant capacity of the workers applying the agricultural chemicals in producing the apples showed a significant decline compared to the workers who were producing the organic apples (p<0.05). In addition, the oxidant capacity of the workers applying the agricultural chemicals in producing the apples showed a significant increase compared to the workers who were producing the organic apples (p<0.05). These results indicate that pesticide applications do not cause a change in the total antioxidant, and oxidant capacities of the apples. However, the workers who are applying the pesticides can be affected negatively by these chemicals, in the mean of the decreased total antioxidant capacity, and increased total oxidant capacity.
Keywords
Conference or Workshop Item
PeerReviewed
PeerReviewed
Date
2010-06
Extent
330