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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/10/1986 |
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| author | Anallely López-Yerena Julián Lozano-Castellón Alexandra Olmo-Cunillera Anna Tresserra-Rimbau Paola Quifer-Rada Brígida Jiménez Maria Pérez Anna Vallverdú-Queralt |
| author_facet | Anallely López-Yerena Julián Lozano-Castellón Alexandra Olmo-Cunillera Anna Tresserra-Rimbau Paola Quifer-Rada Brígida Jiménez Maria Pérez Anna Vallverdú-Queralt |
| author_sort | Anallely López-Yerena |
| collection | DOAJ |
| description | 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 (<i>p</i> < 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. |
| first_indexed | 2024-12-10T20:47:34Z |
| format | Article |
| id | doaj.art-c32220009e874a3497485582f44efccf |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-10T20:47:34Z |
| publishDate | 2019-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-c32220009e874a3497485582f44efccf2022-12-22T01:34:12ZengMDPI AGMolecules1420-30492019-05-012410198610.3390/molecules24101986molecules24101986Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive OilAnallely López-Yerena0Julián Lozano-Castellón1Alexandra Olmo-Cunillera2Anna Tresserra-Rimbau3Paola Quifer-Rada4Brígida Jiménez5Maria Pérez6Anna Vallverdú-Queralt7Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainDepartment of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainDepartment of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainCIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, SpainDepartment of Endocrinology & Nutrition, CIBER of Diabetes and Associated Metabolic Diseases (CIBERDEM), Biomedical Research Institute Sant Pau, Hospital de la Santa Creu i Sant Pau, 08041 Barcelona, SpainInstituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica, Centro de Cabra, Antigua Ctra, Cabra-Doña Mencía, Km. 2.5, 14940 Córdoba, SpainDepartment of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainDepartment of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, SpainExtra-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 (<i>p</i> < 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.https://www.mdpi.com/1420-3049/24/10/1986phenolic compoundsHojiblancavarietyorganicconventionalagriculturemass spectrometryoleocanthalsecoiridoidsripeningNMR |
| spellingShingle | Anallely López-Yerena Julián Lozano-Castellón Alexandra Olmo-Cunillera Anna Tresserra-Rimbau Paola Quifer-Rada Brígida Jiménez Maria Pérez Anna Vallverdú-Queralt Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil Molecules phenolic compounds Hojiblanca variety organic conventional agriculture mass spectrometry oleocanthal secoiridoids ripening NMR |
| title | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| title_full | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| title_fullStr | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| title_full_unstemmed | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| title_short | Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil |
| title_sort | effects of organic and conventional growing systems on the phenolic profile of extra virgin olive oil |
| topic | phenolic compounds Hojiblanca variety organic conventional agriculture mass spectrometry oleocanthal secoiridoids ripening NMR |
| url | https://www.mdpi.com/1420-3049/24/10/1986 |
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