Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil
AbstractExtra-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. View Full-Text
- Supplementary File 1:
PDF-Document (PDF, 263 KB)
Share & Cite This Article
López-Yerena, A.; Lozano-Castellón, J.; Olmo-Cunillera, A.; Tresserra-Rimbau, A.; Quifer-Rada, P.; Jiménez, B.; Pérez, M.; Vallverdú-Queralt, A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules 2019, 24, 1986.
López-Yerena A, Lozano-Castellón J, Olmo-Cunillera A, Tresserra-Rimbau A, Quifer-Rada P, Jiménez B, Pérez M, Vallverdú-Queralt A. Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil. Molecules. 2019; 24(10):1986.Chicago/Turabian Style
López-Yerena, Anallely; Lozano-Castellón, Julián; Olmo-Cunillera, Alexandra; Tresserra-Rimbau, Anna; Quifer-Rada, Paola; Jiménez, Brígida; Pérez, Maria; Vallverdú-Queralt, Anna. 2019. "Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil." Molecules 24, no. 10: 1986.
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.