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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Bibliographic Details
Main Authors:	Anallely López-Yerena, Julián Lozano-Castellón, Alexandra Olmo-Cunillera, Anna Tresserra-Rimbau, Paola Quifer-Rada, Brígida Jiménez, Maria Pérez, Anna Vallverdú-Queralt
Format:	Article
Language:	English
Published:	MDPI AG 2019-05-01
Series:	Molecules
Subjects:	phenolic compounds Hojiblanca variety organic conventional agriculture mass spectrometry oleocanthal secoiridoids ripening NMR
Online Access:	https://www.mdpi.com/1420-3049/24/10/1986

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