Comparison of organic and chemically grown cereals crops in context of antioxidant potential

The multibillion organic industries are fueled by consumer perception that organic food is healthier. Studies of the nutrient content in organic foods vary in results due to differences in the ground cover and maturity of the organic farming operations. Reviews of multiple studies shows that organic varieties do provide significantly greater level of vitamin C, iron, magnesium and phosphorous than nonorganic varieties of the same food. While far fewer studies have been conducted to evaluate a direct relationship between the possibilities of organically grown food to retain a higher percentage of antioxidants in food. The present study therefore was focused on gaining an empirical evidence whether organic food offer any generic nutritional advantage particularly promoting the vital constituent in food i.e. plant antioxidants. The antioxidant affects of all the extracts from organically and conventionally grown cultivars of Rajma Beans (Phaseolus vulgaris L.), Amaranth species, Finger Millet (Eleusine coracana L.), Prso Millet (Panicum miliaceum L.) and Rice (Oryza sativa L.) have also been studied for different antioxidant tests like DPPH and Phosphomolybdenum Assay. The flavanoid content, phenolic compound content and ascorbic acid content were also studied. The current investigation unleashed some of the facts associated with the primary and secondary plant metabolites, polyphenols and antioxidants. Extensive field survey provided significant information on some important agriculture practices which are potentially suitable for organic agriculture. The current investigation also reviewed some of constraints which is deterrent for promotion of organic agriculture like ground problems associated with market linkages, process of certification, corporate control of agriculture, niche export market etc, which are instrumented in putting the farmers of small land holding capacity in predicament.