RESUMO
Due to the growing interest in organic products, a comparison between the chemical and biological safety of organic and conventional vegetables was undertaken. Organic and conventional potato, tomato and cucumber were the products purchased from Sekem Company, Cairo, Egypt. Moisture, protein, fat, ash, carbohydrates, phosphorus, vitamin C, heavy metals such [Nickel, cadmium.cobalt and lead], and pesticides residues were determined in all investigated samples. The biological experiment was done on 42 adult male albino rats. Rats were divided into 7 groups. Group [1] fed on basal diet [control group], group [2] fed on basal diet with organic tomato [2.5%], group [3] fed on basal diet with conventional tomato [2.5%], group [4] fed on basal diet with organic cucumber [2.5%], group [5] fed on basal diet with conventional cucumber [2.5%], group [6] fed on basal diet with organic potato [5%], group [7] fed on basal diet with conventional potato [5%]. At the end of the experimental period [4 weeks] rats were scarified and blood samples were collected to separate serum for estimating liver and kidney functions and lipid profile. The results illustrated that, the nutritional value of organic vegetables was higher than the conventional vegetables. The level of pesticides residues in organic vegetables was very low comparing to conventional vegetables. In addition, the heavy metals [cadmium, nickel, and lead] were found in both organic and conventional vegetables but they were higher in conventional vegetables than organic vegetables. The organic tomato significantly increased serum HDL-C. Organic cucumber significantly decreased serum VLDL-C and TG. While all organic and conventional did not affect serum LDL-C. Total cholesterol and kidney functions. Conventional cucumber caused a significant increase in serum uric acid. On the other hand, all tested conventional vegetables significantly increased serum ALT. While organic tomato and cucumber did not affect liver enzymes but, organic potato led to slightly increase in liver enzymes. In conclusion, the present study suggests that regular survey of organic vegetables should be done in order to assure food safety and to protect the end users from food risks that might injure their health