2026-04-17T02:20:59Zhttps://recercat.cat/oai/request

oai:recercat.cat:2445/1483162025-12-05T14:53:58Zcom_2072_1057col_2072_478917col_2072_478924

00925njm 22002777a 4500 dc López-Yerena, Anallely author Lozano-Castellón, Julián author Olmo-Cunillera, Alexandra author Tresserra i Rimbau, Anna author Quifer Rada, Paola author Jiménez, Brígida author Pérez Bosch, Maria author Vallverdú i Queralt, Anna author 2020-01-21T11:54:57Z 2020-01-21T11:54:57Z 2019-05-23 2020-01-21T11:54:57Z 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. Olivera Oli d'oliva Fenols Olis vegetals Espectrometria de masses Cromatografia de líquids Olive Olive oil Phenols Vegetable oils Mass spectrometry Liquid chromatography Effects of Organic and Conventional Growing Systems on the Phenolic Profile of Extra-Virgin Olive Oil