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

Overview

Journal Molecules

Publisher MDPI

Specialty Biology

Date 2019 May 26

PMID 31126122

Citations 19

Authors

Anallely Lopez-Yerena

Julian Lozano-Castellon

Alexandra Olmo-Cunillera

Anna Tresserra-Rimbau

Paola Quifer-Rada

Brigida Jimenez

Maria Perez

Anna Vallverdu-Queralt

Affiliations

Soon will be listed here.

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 ( < 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.

Citing Articles

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