Organic versus conventional tomatoes: Influence on physicochemical parameters, bioactive compounds and sensorial attributes.

Auteur(s) :
Vinha AF., Barreira SV., Costa AS., Alves RC., Oliveira MB.
Date :
Fév, 2014
Source(s) :
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. # p
Adresse :
REQUIMTE/Departamento de Ciencias Quimicas, Faculdade de Farmacia, Universidade do Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313 Porto, Portugal; FCS-UFP/Faculdade de Ciencias da Saude, Universidade Fernando Pessoa, Rua Carlos da Maia, 296, 4200-150 Porto, Portugal.

Sommaire de l'article
Imprimer

The 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.

Source : Pubmed
Retour