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

A. Vallverdu-Queralt^1,2, A. Medina-Remon^1,2, I. Casals-Ribes³ and R. M. Lamuela-Raventos^1,2

Abstract
The present study aims to compare the phenolic and hydrophilic antioxidant profiles of organically and conventionally produced tomato juices.

Comparisons of analyses of archived samples from conventional and organic production systems demonstrated statistically higher levels (P < 0.05) of phenolic compounds in organic tomato juices. This increase corresponds not only with increasing amounts of soil organic matter accumulating in organic plots but also with reduced manure application rates once soils in the organic systems had reached equilibrium levels of organic matter.

Using principal component analysis, results show that phenolic compounds and hydrophilic antioxidant capacity were responsible for the differentiation between organic and conventional tomato juices. Thus, there appear to be genuine differences in the bioactive components of organic and conventional tomato juices not previously reported.

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Source
Food Chemistry (2011) 130: 222-227
DOI: 10.1016/j.foodchem.2011.07.017


Author Locations and Affiliations
(1) Nutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona, Barcelona, Spain
(2) CIBER CB06/03 Fisiopatología de la Obesidad y la Nutrición, (CIBEROBN), and RETICS RD06/0045/0003, Instituto de Salud Carlos III, Spain
(3) Scientific and Technical Services, University of Barcelona, Barcelona, Spain
* Corresponding author, E-mail lamuela@ub.edu


Posted October 2011