Organic Versus Conventional Fruit Production: Assessing Heavy Metals, Essential Elements, and Key Nonenzymatic Antioxidant Profiles for Nutritional Security

This research was conducted to compare the nutritional characteristics of fruits produced in organic and conventional systems. Sampling was performed on 10 types of fruit, including cherries, sour cherries, apples, peaches, pears, apricots, plums, white mulberries, grapes, and figs. Results indicated that the grapes had the highest content of phosphorus (2274 mg kg −1 ), while sour cherries had the highest potassium content (11330 mg kg −1 ). From an antioxidant perspective, ascorbic acid concentration in organic fruits (4.94 mg 100 g −1 FW) was higher than in conventional fruits (4.44 mg 100 g −1 FW). Total phenolic content in sour cherries (55.46 mg 100 g −1 FW) and apples (50.34 mg 100 g −1 FW) was higher in the organic system. Regarding heavy metals (HMs), figs in the organic system had the highest lead concentration (17.53 mg kg −1 DW), and apples in the conventional system had the highest aluminum concentration (70.43 mg kg −1 DW). Based on the presented data, the two top‐performing fruits in terms of optimal composition of essential elements, antioxidants, and lowest contamination with most HMs were sour cherries and figs. However, while figs exhibited high levels of essential elements, their elevated lead content necessitates cautious interpretation regarding their overall safety and nutritional recommendation.