Organic versus conventional tomatoes: influence on physycochemical parameters, bioactive compounds and sensorial attributes

Ferreira da Vinha, Ana; Barreira, Sérgio; Costa, Anabela S.G.; Alves, Rita C.; Oliveira, M. Beatriz P.P.

http://hdl.handle.net/10284/9758

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
Organic_conventional tomatoes_AFVINHA_FCT_2014.pdf		512.56 KB	Adobe PDF	Download

Send Feedback

Authors

Ferreira da Vinha, Ana

Barreira, Sérgio

Costa, Anabela S.G.

Alves, Rita C.

Oliveira, M. Beatriz P.P.

Abstract(s)

he effect of organic and conventional agricultural systems on the physicochemical parameters, bioactive compounds content, and sensorial attributes of tomatoes ("Redondo" cultivar) was studied. The influence on phytochemicals distribution among peel, pulp and seeds was also accessed. Organic tomatoes were richer in lycopene (+20%), vitamin C (+30%), total phenolics (+24%) and flavonoids (+21%) and had higher (+6%) in vitro antioxidant activity. In the conventional fruits, lycopene was mainly concentrated in the pulp, whereas in the organic ones, the peel and seeds contained high levels of bioactive compounds. Only the phenolic compounds had a similar distribution among the different fractions of both types of tomatoes. Furthermore, a sensorial analysis indicated that organic farming improved the gustative properties of this tomato cultivar.

Keywords

Antioxidant activity Organic tomatoes Phytochemicals Sensory attributes

URI

http://hdl.handle.net/10284/9758

Citation

Vinha AF, Barreira SVP, Costa ASG, Alves RC, Oliveira MBPP. 2014. Organic versus conventional tomatoes: influence on physycochemical parameters, bioactive compounds and sensorial attributes. Food and Chemical Toxicology, 67: 139-144. (doi: 10.1016/j.fct.2014.02.018)