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http://hdl.handle.net/2445/148316| Title: | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| Author: | López-Yerena, Anallely Lozano-Castellón, Julián Olmo-Cunillera, Alexandra Tresserra i Rimbau, Anna Quifer Rada, Paola Jiménez, Brígida Pérez Bosch, Maria Vallverdú i Queralt, Anna |
| Keywords: | Olivera Oli d'oliva Fenols Olis vegetals Espectrometria de masses Cromatografia de líquids Olive Olive oil Phenols Vegetable oils Mass spectrometry Liquid chromatography |
| Issue Date: | 23-May-2019 |
| Publisher: | MDPI |
| Abstract: | 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. |
| Note: | Reproducció del document publicat a: https://doi.org/10.3390/molecules24101986www.mdpi.com/journal/ |
| It is part of: | Molecules, 2019, vol. 24, num. 10, p. E1986 |
| URI: | http://hdl.handle.net/2445/148316 |
| Related resource: | https://doi.org/10.3390/molecules24101986www.mdpi.com/journal/ |
| ISSN: | 1420-3049 |
| Appears in Collections: | Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia) |
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| 690117.pdf | 1.17 MB | Adobe PDF | View/Open |
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