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Open AccessArticle

Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil

1
Department 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, Spain
2
CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
3
Human Nutrition Unit, University Hospital of Sant Joan de Reus, Department of Biochemistry and Biotechnology, Faculty of Medicine and Health Sciences, Pere Virgili Health Research Center, Universitat Rovira i Virgili, 43002 Reus, Spain
4
Department 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, Spain
5
Instituto 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, Spain
6
Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Equally Contributing Authors.
Academic Editor: Fátima Paiva-Martins
Molecules 2019, 24(10), 1986; https://doi.org/10.3390/molecules24101986
Received: 8 April 2019 / Revised: 14 May 2019 / Accepted: 18 May 2019 / Published: 23 May 2019
(This article belongs to the Special Issue Olive Bioactives: From Molecules to Human Health)
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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. View Full-Text
Keywords: phenolic compounds; Hojiblanca; variety; organic; conventional; agriculture; mass spectrometry; oleocanthal; secoiridoids; ripening; NMR phenolic compounds; Hojiblanca; variety; organic; conventional; agriculture; mass spectrometry; oleocanthal; secoiridoids; ripening; NMR
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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.

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