Is there any difference between the phenolic content of organic and conventional tomato juices
作者： Anna Vallverdú-Queralt , Alexander Medina-Remón , Isidre Casals-Ribes , Rosa M. Lamuela-Raventos
DOI: 10.1016/J.FOODCHEM.2011.07.017
关键词: Soil water 、 Antioxidant 、 Antioxidant capacity 、 Manure 、 Chemistry 、 Food science 、 Organic matter 、 Organic production 、 Polyphenol 、 Soil organic matter
摘要: The present study aims to compare the phenolic and hydrophilic antioxidant profiles of organically conventionally produced tomato juices. Comparisons analyses archived samples from conventional organic production systems demonstrated statistically higher levels (P < 0.05) compounds in This increase corresponds not only with increasing amounts soil matter accumulating plots but also reduced manure application rates once soils had reached equilibrium matter. Using principal component analysis, results show that capacity were responsible for differentiation between Thus, there appear be genuine differences bioactive components juices previously reported.
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