Antioxidative and antimicrobial activities and flavonoid contents of organically cultivated vegetables

Antioxidative and antimicrobial activities, and flavonoid content were surv eyed in the eight organically cultivated (OC) vegetables. The same varietie s of vegetables generally cultivated (GC) using a chemical fertilizer harve sted from nearby farm on the same day were used for comparison of the activ ities and chemical composition. in the study. OC vegetables, such as cabbag e, spinach, broccoli, and Welsh onion were indicated to show more than 50% higher antioxidative activity compared to that of GC vegetables. OC Chinese cabbage showed higher antimicrobial activity against Salmonella, and OC ca bbage and Japanese radish against Vibrio, than those observed in GC vegetab les LC/MS quantitative analysis revealed that at least two flavonoids conte nt were determined to be more than double (significant at 95% level in t-te st) in Welsh onion, Qing-gen-cai, and spinach in comparison with those in G C vegetables.