## 3 Results and Discussion
### Total Antioxidant Capacity  
Typical antioxidants, such as ascorbate or glutathione, react very rapidly with ABTS+. Measuring the decrease in absorbance of the solution containing the extract after a very short time (10 s) is a measure of the antioxidant contents in a sample. Other substances (residues of tyrosine and tryptophan in proteins) react more slowly. We must stress the higher TAC, dependent on the pool of fast antioxidants in dill, parsley, beet, onion, ch. cabbage, w. cabbage, and rocket from an organic production system compared to vegetables from conventional cultivation [Figure 5C]. Similarly to the AsA level, the highest TAC value was obtained for organically grown parsley from the celery family [31.03 \(\upmu\)mol Trolox \(\times\) g\({}^{-1}\) FW] and w. cabbage from the cabbage family [29.51 \(\upmu\)mol Trolox \(\times\) g\({}^{-1}\) FW]. Importantly, in the case of AsA, Phe, and TAC levels, a similar relationship was noted in most of the tested vegetable species, i.e., higher levels of the tested indicators in organic farming than in vegetables from conventional farming [Figure 5A-C]. Studies comparing  
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline \multirow{2}{*}{**(C) Source of Variation**} & \multicolumn{3}{c}{**Phenolic Compounds**} & \multicolumn{3}{c}{**Ascorbate**} & \multicolumn{3}{c}{**Total Antioxidant Capacity**} \\ \cline{2-9}  & **d.f.** & **F** & \(p\) & **d.f.** & **F** & \(p\) & **d.f.** & **F** & \(p\) \\ \hline Species (S) & 8 & 170.24 & \textless{}0.0001 & 8 & 176.275 & \textless{}0.0001 & 8 & 90.062 & \textless{}0.0001 \\ Cultivation (C) & 2 & 12.499 & \textless{}0.0001 & 2 & 35.823 & \textless{}0.0001 & 2 & 15.414 & \textless{}0.0001 \\ S \(\times\) C & 16 & 4.258 & \textless{}0.0001 & 16 & 6.456 & \textless{}0.0001 & 16 & 4.993 & \textless{}0.0001 \\ Error & 54 & & & 54 & & 54 & & 54 & \\ \hline \hline \end{tabular}  
NS—non-significant.  
\end{table}
Table 3: Summary of ANOVA results for physiological parameters by species and cultivation system.  
products grown organically and conventionally appear to confirm the advantage of organic crops in terms of antioxidant properties [30]. Based on the results obtained, we can suggest that the cultivation system differently affects the level of phenolic compounds and antioxidant capacity depending on the examined vegetable species. In our research, total antioxidant capacity depended on species and cultivation system [Table 3]. Moreover, positive correlations were found between total antioxidant capacity and antioxidants, such as ascorbate and phenolic compounds [Table 2]. These results were statistically significant, as evidenced by \(p<0.05\).  
There has been a growing trend to consume organic food instead of conventional food in recent years. The increased interest is associated with potential adverse health effects from consuming pesticides, fertilisers, hormones, and antibiotics commonly used in food production. However, environmental contamination is possible for both conventional and organic crops [29]. It turns out that the presence of anthropogenic pollution sources is a crucial issue affecting the occurrence of environmental pollutants in food, regardless of their origin. An extensive review of comparative studies of environmental contaminants, such as dioxins, mycotoxins, polychlorinated biphenyl, polycyclic aromatic hydrocarbons, or trace elements in plants from both types of crops, evidences this. These results emphasise the need to constantly monitor the plant growth environment [100].