Effects of organic and conventional growing systems on the phenolic profile of extra-virgin olive oil
Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivate...
| Autores: | , , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Institut d’Investigació Biomèdica Sant Pau (IIB Sant Pau) |
| Repositorio: | r-IIB SANT PAU. Repositorio Institucional de Producción Científica del Instituto de Investigación Biomédica Sant Pau |
| OAI Identifier: | oai:iibsantpau.fundanetsuite.com:p10184 |
| Acceso en línea: | https://iibsantpau.fundanetsuite.com/Publicaciones/ProdCientif/PublicacionFrw.aspx?id=10184 https://www.scopus.com/inward/record.uri?eid=2-s2.0-85066236586&doi=10.3390%2fmolecules24101986_rfseq1&partnerID=40&md5=9d8b9eea651b4222fbb1abdc1da23475 |
| Access Level: | acceso abierto |
| Palabra clave: | olive oil phenol derivative vegetable oil chemistry liquid chromatography olive tree organic food tandem mass spectrometry Chromatography, Liquid Food, Organic Olea Olive Oil Phenols Plant Oils Tandem Mass Spectrometry |
| Sumario: | Extra-virgin olive oil (EVOO) is largely appreciated for its proven nutritional properties. Additionally, organic foods are perceived as healthier by consumers. In this context, the aim of the present study was to compare the phenolic profiles of EVOO from olives of the Hojiblanca variety, cultivated under organic and conventional systems. The quantification and identification of individual polyphenols was carried out by liquid chromatography coupled to mass spectrometry in tandem mode (LC-MS/MS). Significantly higher levels (p < 0.05) of phenolic compounds were found in organic EVOOs. The methodology used was able to detect previously unreported differences in bioactive components between organic and conventional EVOOs. © 2019 by the authors. Licensee MDPI, Basel, Switzerland. |
|---|