| Abstract: | The purpose of the graduation thesis is to evaluate and compare the antioxidant activity of four strawberry varieties, i.e., ‘St. Piere’, ‘Elsanta’, ‘Sugar Lie’ and ‘Thuchampion’ from organic and integrated production. Antioxidant activity was measured by ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) method, based on the reduction of ABTS•+ radical, which was determined spectrophotometrically at a wavelength of 734 nm. Calibration curve was linear in the chosen concentration range with a correlation coefficient higher than 0.99. The results were presented in μmol Trolox equivalent (TE)/g of fresh weight (FW). The highest antioxidant activity of strawberries from organic production was evaluated in the 'Elsanta' variety (65.6 μmol TE/g FW), followed by 'Thuchampion' (62.0 μmol TE/g FW) and St. Pierre' (56.3 μmol TE/g FW), while the lowest value was evaluated in the ‘Sugar Lie’ variety (37.6 μmol TE/g FW). In the case of strawberries from integrated production, the results showed the same order as for organically produced varieties (54.0 μmol TE/g FW, 50.3 μmol TE/g FW, 48.4 μmol TE/g FW, 38.7 μmol TE/g FW). The comparison of the two production techniques showed that there were no statistically significant differences in antioxidant activity in 'Sugar Lie'. However, in all other varieties studied, the antioxidant activity was statistically significantly higher in organically produced strawberries (by 7.54 µmol, on average). |
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