Please use this identifier to cite or link to this item:
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
Olis vegetals
Espectrometria de masses
Cromatografia de líquids
Olive oil
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:
It is part of: Molecules, 2019, vol. 24, num. 10, p. E1986
Related resource:
ISSN: 1420-3049
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

Files in This Item:
File Description SizeFormat 
690117.pdf1.17 MBAdobe PDFView/Open

This item is licensed under a Creative Commons License Creative Commons