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.
Highlights
Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, is highly appreciated for its nutritional and organoleptic attributes
The total phenols (TP) in Extra-virgin olive oil (EVOO) made from Hojiblanca olives were analyzed, comparing organic and conventional growing systems under the same environmental conditions, and levels were significantly higher in organic samples (p < 0.05)
The concentration of SEC, which are synthesized through the secologanin pathway without the need for nitrogen or phosphorus, was higher in oils from olives cultivated under organic conditions
Summary
Extra virgin olive oil (EVOO), a key component of the Mediterranean diet, is highly appreciated for its nutritional and organoleptic attributes. The minor compounds include aliphatic and triterpene alcohols, sterols, hydrocarbons, volatile compounds and antioxidants such as carotenoids and polyphenols, which contribute to the organoleptic characteristics, stability and nutritional value of EVOO [1,2]. The most important changes in the polyphenol content occur during the crushing and conditions [3,4]. The most important changes in the polyphenol content occur during the crushing malaxation olives [5,6] well [5,6]. Other influential and of malaxation of as olives as well duringand the filtration storage and filtration. Other factors include the use of organic and conventional growing systems [8,9]
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