Is there any difference between the phenolic content of organic and conventional tomato juices?

Vallverdú‐Queralt, Anna; Medina‐Remón, Alexander; Casals-Ribes, Isidre; Lamuela‐Raventós, Rosa M.

doi:10.1016/j.foodchem.2011.07.017

Cited by 85 publications

(66 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Organic vegetables tend to show a higher content of phenolics as compared with conventionally cultivated plants (Lima and Vianello, 2011). A fundamental difference between organic and conventional production systems is in the management of soil fertility, which can infl uence the nutritional composition and can subsequently infl uence the synthesis of secondary plant metabolites (Vallverdú-Queralt et al, 2012).…”

Section: Resultsmentioning

confidence: 99%

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Lima

Machado

Oliveira³

et al. 2014

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

There is growing interest in studies on sanitizers other than chlorine that can maintain the quality of organic products without affecting their phytochemical content. The effects of using chlorinated and ozonized water treatments, as sanitizing procedures, on the post-harvest quality of organic and conventional broccoli (Brassica oleracea L.) cv. Italica was evaluated. The biochemical parameters (chlorophyll, polyphenols, fl avonoids, vitamin C and antioxidant capacity) of the broccoli samples were analyzed at day 0 (arrival of the plant from the fi eld, original features), and 1, 4 and 7 days after harvest. The polyamine analysis was performed on arrival of the plant from the fi eld and on the fi rst and seventh days. The cultivation procedure infl uenced polyphenol, vitamin C and total chlorophyll content, and the highest value was observed in organic broccoli after the fourth day. Flavenoid content was higher in organic broccoli. The use of ozone appears not to have had an infl uence on the amount of polyphenolic, fl avonoids and vitamin C during storage. Total chlorophyll content was less affected by ozonized water than by the chlorine treatment as at the fi rst and fourth days of storage. The highest content of putrescine was found in conventional broccoli, while the highest levels of spermidine and spermine were found in organic broccoli. Antioxidant capacity was highest in organic broccoli after day 4 of storage and was affected by the bioactive compounds analyzed. Methods of cultivation infl uenced natural antioxidant and chlorophyll contents in broccoli under cold storage.

show abstract

Section: Resultsmentioning

confidence: 99%

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Lima

Machado

Oliveira³

et al. 2014

Sci. agric. (Piracicaba, Braz.)

View full text Add to dashboard Cite

show abstract

“…Several studies in the literature have demonstrated differences in the composition of foods produced by the organic cultivation system compared to those produced by the conventional system (PINHO et al, 2008;VALLVERDÚ-QUERALT et al, 2012;KELLY;BATEMAN, 2010). There are, however, no reports specifically detailing the differences in the fatty acid profile of cashew nuts produced by the conventional and by the organic systems.…”

Section: Resultsmentioning

confidence: 99%

Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

et al. 2013

View full text Add to dashboard Cite

“…Each 5°C increase in processing temperature diminished half-life of TPC destruction by 1.39-2.05 times, emphasizing high sensitivity of antioxidant compounds to the temperature. Vallverdú-Queralt et al (2012) reported that TPC level of tomato juices bought from the retailers was 9.28-10.55 mg/100 g, remarkably lower than fresh tomato juices having 11.34-12.89 mg/100 g, revealing the effects of thermal processing and storage duration on tomato juices.…”

Section: Total Phenolic Compounds (Tpc)mentioning

confidence: 99%

Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice

et al. 2017

View full text Add to dashboard Cite

In this research, our main idea was to apply thermal processing by nanofluids instead of conventional pasteurization processes, to shorten duration of thermal procedure and improve nutritional contents of fruit juices. Three different variables of temperature (70, 80 and 90°C), nanofluid concentration (0, 2 and 4%) and time (30, 60 and 90 s) were selected for thermal processing of tomato juices by a shell and tube heat exchanger. The results demonstrated that 4% nanofluid concentration, at 30°C for 30 s could result in 66% vitamin C retention of fresh juice while it was about 56% for the minimum nanofluid concentration and maximum temperature and time. Higher nanoparticle concentrations made tomato juices that require lowered thermal durations, because of better heat transfer to the product, and total phenolic compounds dwindle less severely; In fact, after 30 s thermal processing at 70°C with 0 and 4% nanoparticles, total phenolic compounds were maintained by 71.9 and 73.6%, respectively. The range of total soluble solids for processed tomato juices was 5.4-5.6, meaning that nanofluid thermal processing could preserve the natural condition of tomato juices successfully. Based on the indices considered, a nanofluid thermal processing with 4% nanoparticle concentration at the temperature of 70°C for 30 s will result in the best nutritional contents of final tomato juices.

show abstract

Is there any difference between the phenolic content of organic and conventional tomato juices?

Cited by 85 publications

References 35 publications

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Ozonated water and chlorine effects on the antioxidant properties of organic and conventional broccoli during postharvest

Prevalent fatty acids in cashew nuts obtained from conventional and organic cultivation in different stages of processing

Effects of thermal processing by nanofluids on vitamin C, total phenolics and total soluble solids of tomato juice

Contact Info

Product

Resources

About