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

2014-02Journal article Restricted access
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dc.contributor.authorFerreira da Vinha, Ana
dc.contributor.authorBarreira, Sérgio
dc.contributor.authorCosta, Anabela S.G.
dc.contributor.authorAlves, Rita C.
dc.contributor.authorOliveira, M. Beatriz P.P.
dc.date.accessioned2021-04-22T10:45:37Z
dc.date.available2021-04-22T10:45:37Z
dc.date.issued2014-02
dc.description.abstracthe 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationVinha 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)pt_PT
dc.identifier.doi10.1016/j.fct.2014.02.018pt_PT
dc.identifier.issn0278-6915
dc.identifier.urihttp://hdl.handle.net/10284/9758
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherBritish Industrial Biological Research Associationpt_PT
dc.relation.publisherversionhttps://pubmed.ncbi.nlm.nih.govpt_PT
dc.subjectAntioxidant activitypt_PT
dc.subjectOrganic tomatoespt_PT
dc.subjectPhytochemicalspt_PT
dc.subjectSensory attributespt_PT
dc.titleOrganic versus conventional tomatoes: influence on physycochemical parameters, bioactive compounds and sensorial attributespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage144pt_PT
oaire.citation.startPage139pt_PT
oaire.citation.titleFood and Chemical Toxicologypt_PT
oaire.citation.volume67pt_PT
person.familyNameMendes Ferreira da Vinha
person.familyNameBarreira
person.givenNameAna Cristina
person.givenNameSérgio
person.identifier.ciencia-id011A-FCBD-DC66
person.identifier.ciencia-id4514-45D3-DC11
person.identifier.orcid0000-0002-6116-9593
person.identifier.orcid0000-0001-5956-7501
person.identifier.scopus-author-id55812422900
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationb09696c0-d5ea-4218-a5e4-63a3f6288d83
relation.isAuthorOfPublicationdbe45ee6-efba-417e-92ef-53145e55db29
relation.isAuthorOfPublication.latestForDiscoverydbe45ee6-efba-417e-92ef-53145e55db29

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