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

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
Description
Summary: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 (<i>p</i> &lt; 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.
ISSN:1420-3049

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