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

Molecules

Brígida Jiménez¹  Anna Tresserra-Rimbau²  Paola Quifer-Rada³  Alexandra Olmo-Cunillera⁴  Anna Vallverdú-Queralt⁴  Anallely López-Yerena⁴  Julián Lozano-Castellón⁴  Maria Pérez⁵ 

[1] 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;CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain;;Department of Endocrinology &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;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;

关键词: phenolic compounds;    Hojiblanca;    variety;    organic;    conventional;    agriculture;    mass spectrometry;    oleocanthal;    secoiridoids;    ripening;    NMR;   

DOI  :  10.3390/molecules24101986

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown