Impact Of Emerging Farming Practices On Antioxidant Activity In Commonly Eaten Leafy Vegetables

Abstract

Antioxidants are essential compounds that neutralize free radicals, reduce oxidative stress, and help prevent chronic diseases. Among all vegetables, leafy greens are an excellent source of antioxidants. Sustainable farming techniques, such as organic and hydroponic farming, are practiced to enhance the nutritional content of vegetables at the farm level. These methods can significantly influence their antioxidant levels. The study was designed to compare antioxidant activity in leafy greens grown using conventional, organic, and hydroponic farming methods and to evaluate the potential of organic and hydroponic farming as strategies for improving dietary antioxidant intake. DPPH (2,2-diphenyl-1-picrylhydrazyl) assay was used to measure antioxidant activity. Samples were procured from conventional, organic, and hydroponic vendors, analyzed for their antioxidant activity, and the results were statistically compared using ANOVA. Organic and hydroponic methods showed significantly higher antioxidant activity compared to conventional farming. Fenugreek and coriander grown organically exhibited the highest antioxidant levels, while mint displayed the highest antioxidant activity under hydroponic conditions. The three farming methods had significant differences (p<0.05). This study demonstrates that organic and hydroponic farming practices can increase the antioxidant content in leafy greens, resulting in higher nutritional value.