A critical review on the stability of natural food pigments and stabilization techniques.

This comprehensive review article delves into the complex world of natural edible pigments, with a primary focus on their stability and the factors that influence them. The study primarily explores four classes of pigments: anthocyanins, betalains, chlorophylls and carotenoids by investigating both their intrinsic and extrinsic stability factors. The review examines factors affecting the stability of anthocyanins which act as intrinsic factors like their structure, intermolecular and intramolecular interactions, copigmentation, and self-association as well as extrinsic factors such as temperature, light exposure, metal ions, and enzymatic activities. The scrutiny extends to betalains which are nitrogen-based pigments, and delves into intrinsic factors like chemical composition and glycosylation, as well as extrinsic factors like temperature, light exposure, and oxygen levels affecting for their stability. Carotenoids are analyzed concerning their intrinsic and extrinsic stability factors. The article emphasizes the role of chemical structure, isomerization, and copigmentation as intrinsic factors and discusses how light, temperature, oxygen, and moisture levels influence carotenoid stability. The impacts of food processing methods on carotenoid preservation are explored by offering guidance on maximizing retention and nutritional value. Chlorophyll is examined for its sensitivity to external factors like light, temperature, oxygen exposure, pH, metal ions, enzymatic actions, and the food matrix composition. In conclusion, this review article provides a comprehensive exploration of the stability of natural edible pigments, highlighting the intricate interplay of intrinsic and extrinsic factors. In addition, it is important to note that all the references cited in this review article are within the past five years, ensuring the most up-to-date and relevant sources have been considered in the analysis.

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project.

Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as 'less healthy' according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

A review of recent compound-specific isotope analysis studies applied to food authentication.

Compound-specific stable isotope analysis (CSIA) of food products is a relatively new and novel technique used to authenticate food and detect adulteration. This paper provides a review of recent on-line and off-line CSIA applications of plant and animal origin foods, essential oils and plant extracts. Different food discrimination techniques, applications, scope, and recent studies are discussed. CSIA δ13C values are widely used to verify geographical origin, organic production, and adulteration. The δ15N values of individual amino acids and nitrate fertilizers have proven effective to authenticate organic foods, while δ2H and δ18O values are useful to link food products with local precipitation for geographical origin verification. Most CSIA techniques focus on fatty acids, amino acids, monosaccharides, disaccharides, organic acids, and volatile compounds enabling more selective and detailed origin and authentication information than bulk isotope analyses.. In conclusion, CSIA has a stronger analytical advantage for the authentication of food compared to bulk stable isotope analysis, especially for honey, beverages, essential oils, and processed foods.

The effect of an organic food intervention treatment on biomarkers of exposure to lead and cadmium in primary school children of Cyprus: A cluster-randomized crossover trial.

BACKGROUND: Food contaminants, such as, pesticides and metals are ubiquitous in the food chain. Studies routinely report on the metals content of organic and conventional food crops. However, comparative human studies on the body burden of metals associated with organic food consumption are currently lacking. OBJECTIVES: The objectives were to i) determine the effectiveness of an organic food intervention in reducing the body burden of urinary concentration of lead (Pb) and cadmium (Cd) and ii) evaluate the association between metal exposures and biomarkers of oxidative damage in primary school children in Cyprus. METHODS: This study was part of the ORGANIKO cluster-randomized crossover trial, a 40-day organic food treatment to 149 healthy children (10-12 years) in Cyprus. Urinary biomarkers of Pb and Cd were determined using inductively coupled plasma mass spectrometry. Linear mixed-effect regression models were used to account for the effect and duration of the organic food treatment. Multiple comparisons were handled using Benjamini-Hochberg correction. RESULTS: A time-dependent reduction for creatinine-adjusted Pb during the intervention period was observed (ß = -0.021; 95% CI: -0.034, -0.008; p-adjusted = 0.01). A similar trend was observed for creatinine-adjusted Cd, but it was not significant (ß = -0.013; 95% CI: -0.026, 0.000; p-adjusted = 0.15). The creatinine-adjusted oxidative damage biomarkers were significantly associated with both metal biomarkers; Pb (8-OHdG: ß = 0.388, 95% CI: 0.303, 0.472; p-adjusted<0.001; MDA: ß = 0.187, 95% CI: 0.109, 0.265; p-adjusted<0.001; 8-iso-PGF2a: ß = 0.320, 95% CI: 0.244, 0.397; p-adjusted<0.001), and Cd (8-OHdG: ß = 0.148, 95% CI: 0.063, 0.233; p-adjusted = 0.003; MDA: ß = 0.107, 95% CI: 0.030, 0.184; p-adjusted = 0.018; 8-iso-PGF2a: ß = 0.263, 95% CI: 0.186, 0.339; p-adjusted<0.001). DISCUSSION: A 40-day organic food treatment reduced primary school children's exposures to Pb over time. More human studies in settings with high food contaminant profiles across common crops are warranted.

Natural abundance analysis of the role played by 15 N as indicator for the certification of organic-system deriving food.

BACKGROUND: The natural abundance of stable isotope 15 N (δ15 N) in production systems has emerged as an alternative to distinguish organic products from conventional ones. This study evaluated the use of δ15 N values recorded for nitrogen fertilizers, soil and plant tissue in order to set the differences between organic and conventional agricultural production systems applied to rice, potatoes, apple and banana crops. RESULTS: Values of δ15 N recorded for N sources ranged from +5.58‰ to +18.27‰ and from -3.55‰ to +3.19‰ in organic and synthetic fertilizers, respectively. Values recorded for δ15 N in food from organic rice, potatoes and banana farms were higher than values recorded for δ15 N in conventional farms; the same was observed for values recorded for δ15 N in leaves from the four crops. CONCLUSION: Results have allowed for differentiation between production systems due to values of δ15 N recorded in leaves of all crops and food, for rice, potatoes and banana trees. © 2021 Society of Chemical Industry.

Consumer Acceptance and Market Potential of Iodine-Biofortified Fruit and Vegetables in Germany.

Biofortification of food crops with iodine is a novel approach to preventing iodine deficiency in humans. The present study analyses the consumer target groups and the market potential of iodine-biofortified fruit and vegetables in Germany. For this purpose, an online survey of 1016 German fruit and vegetable consumers was conducted to investigate the acceptance of different product categories as well as relevant criteria for the market launch. The results show that iodine-biofortified fruit and vegetables are particularly attractive to consumers who purchase at farmers' markets, organic food shops, and farm stores. Out of this group, 39% of consumers rate such iodine-rich foods as very appealing. They attach importance to food that naturally contains iodine and prefer produce from integrated domestic cultivation. With their focus on sustainability and naturalness, this group of consumers clearly differs from typical users of dietary supplements, who are primarily concerned with health benefits. However, overall about 85% of respondents would prefer biofortified fruits and vegetables to supplements to improve their iodine supply. The greatest market potential for iodine-biofortified fruit and vegetables is to be expected in supermarkets, as this is the preferred food shopping location for most consumers. A total of 28% of those who buy here rate the biofortified foods presented as very appealing. Nevertheless, a successful market launch requires that the benefits of the new products are communicated according to the potential consumer group needs.

Elemental composition, rare earths and minority elements in organic and conventional wines from volcanic areas: The Canary Islands (Spain).

The organic wine market is rapidly growing worldwide, both in terms of production and consumption. However, the scientific literature is not conclusive regarding differences in the elemental composition of wines according to their production method, including both major and trace elements. Minerals can be present in wine as a result of both anthropogenic and environmental factors. To date, this has not been evaluated in volcanic contexts, neither has the emergent issue of rare earths and other minority elements as potential sources of food contamination. This study using inductively coupled plasma mass spectrometry (ICP-MS) analyses organic and conventional wines produced in the Canary Islands (Spain), an archipelago of volcanic origin, to compare their content of 49 elements, including rare earths and minority elements. Our results showed that organic wines presented lower potential toxic element content on average than their conventional counterparts, but differences were not significant. Geographical origin of the wine samples (island) was the only significant variable differentiating wine samples by their composition profiles. By comparing our data with the literature, no agreement was found in terms of differences between organic and conventionally-produced wines. This confirms that other factors prevail over elemental composition when considering differences between wine production methods. Regarding the toxicological profile of the wines, five samples (three organic and two conventional) exceeded the maximum limits established by international legislation. This highlights the need for stricter analytical monitoring in the Canary Islands, with a particular focus on Cu and Ni concentration, and potentially in other volcanic areas.

Multivariate analysis for organic milk authentication.

To differentiate organic milk (OM) from conventional milk (CM), an orthogonal projection to latent structure-discriminant analysis (OPLS-DA) model was constructed using δ13C, δ15N, δ18O, 51 elements and 35 fatty acids (FAs) as the variables. So far, most reported studies barely use three or more types of variables, but more variables could avoid one-sidedness and get stabler models. Our multivariate model combines geographical and nutritional parameters and displays better explanatory and predictive abilities (R2X = 0.647, R2Y = 0.962 and Q2 = 0.821) than models based on fewer variables for differentiating OM and CM. In particular, δ15N, Se, δ13C, Eu, K and α-Linolenic acid (ALA) are found to be critical parameters for the discrimination of OM. These results show that the multivariate model based on stable isotopes, elements and FAs can be used to identify OM, and can potentially expand the global databases for quality and authenticity of milk.

Classification of organic and ordinary kiwifruit by chemometrics analysis of elemental fingerprint and stable isotopic ratios.

Elemental fingerprint, stable isotopic analysis, and chemometrics were combined to identify organic kiwifruit from ordinarily cultivated kiwifruit. Samples of organic (n1 = 78) and ordinary kiwifruit (n2 = 85) were collected from neighboring areas. For elemental fingerprint, the contents of 15 elements in fresh fruits, including Al, Cr, Mg, Pb, Zn, Ca, Cu, Mn, Se, Cd, Fe, Na, Sr, Co, and K, were determined by inductively coupled plasma optical emission spectrometry (ICP-OES). Three stable isotopes, including δ13 C, δ15 N, and δ18 O, were analyzed using an isotope-ratio mass spectrometer (IRMS). Different classification methods including soft independent modeling of class analogy (SIMCA), partial least squares discriminant analysis (PLSDA), and least squares support vector machines (LS-SVM), were used to discriminate the organic and ordinary kiwifruits by fusion of elemental and stable isotopic. As a result, the sensitivity, specificity, and overall accuracy of SIMCA model were 0.885, 0.857, and 0.864, respectively. PLSDA and LS-SVM obtained 0.950 and 0.983 classification accuracy of organic and ordinary kiwifruits, respectively. It was demonstrated that elemental fingerprint and stable isotopic analysis would provide useful chemical information for the identification of organic fruits, and the capacity of these methods could be enhanced by chemometrics. PRACTICAL APPLICATION: The classification of kiwifruit usually relies on the label assigned by the merchant, which is prone to deceive consumers. This research has developed an accurate and effective classification method based on stable isotopes and mineral elements for the identification of ordinary kiwifruit and organic kiwifruit, providing a tool for the quality monitoring of organic food.

Long-term isotopic model study for ecofriendly rice (Oryza sativa L.) authentication: Updating a case study in South Korea.

To overcome the lack of consumer trust in ecofriendly products due to low reliability of ecofriendly certification and decreasing areas certified for growing ecofriendly agricultural products, alternative approaches for reliable certification are required. Isotopic-chemometric analysis has potential for determining organic authenticity, but previous studies have struggled to differentiate the authenticities of different rice types. The present study examined 5-year variations in δ13C and δ15N in ecofriendly and conventional rice sold at retail markets in South Korea, while assessing the feasibility of discriminant models for authentication of organic rice. Supporting vector machine analysis showed 4.4-14.6% better overall predictability of rice types than discriminant analysis and was effective in discriminating organic or conventional rice from pesticide-free rice, potentially enabling high-throughput screening to authenticate organic rice at marketplaces. Our findings provide reliable information for authenticating ecofriendly rice, with a potential to improve consumer safety and thus the confidence in organic products.

Comparison of deoxynivalenol and zearaleone concentration in conventional and organic cereal products in western Poland.

INTRODUCTION AND OBJECTIVE: Deoxynivalenol (DON, vomitoxin) and Zearalenone (ZEA) are mycotoxin contaminants of cereals and cereal products that pose a significant threat to food safety. The aim of the study was to investigate the occurrence of DON and ZEA in different organic and conventional unprocessed cereals and cereal products that are available on the Polish agricultural fields and market. A total of 78 unprocessed cereal and cereal product samples of organic and conventional production were sampled from agricultural fields situated in western Poland and from available on the Polish market packaged comercial products produced by different domestic manufacturers. All samples were analyzed for DON and ZEA by HPLC with fluorescence detection (HPLC-FLD). RESULTS: Results. Co-occurrence of DON was detected in cereals from the organic production system, the average content was 285.25 ± 134,04 µg kg -1 and from the conventional system - 373.71 ± 171,20 µg kg -1 , In flour from organic farming, the average DON content was 213.80 ± 151,28 µg kg -1, in conventional flour the average was 336.29 ± 188,90 µg kg -1. The range of DON concentrations in samples of cereal products from organic and conventional farms was detected in 26.3% and 31.6%, whereas the average concentrations of DON in cereal products was 199.60 ± 149.82 µg kg -1 and 387.67 ± 250.24 µg kg -1, respectively. CONCLUSIONS: Mycotoxins contamination seen in organic cereals and cereal products does not statistical differ from that witnessed in their conventional counterparts.

Effect of Organic Food Intake on Nitrogen Stable Isotopes.

Food choices affect the isotopic composition of the body with each food item leaving its distinct isotopic imprint. The common view is that the natural abundance of the stable isotopes of nitrogen (expressed as δ15N) is higher in animals than in plants that constitute our contemporary diets. Higher δ15N is thus increasingly viewed as a biomarker for meat and fish intake. Here we show that organic compared to conventional farming increases plant δ15N to an extent that can appreciably impact the performance of δ15N as a biomarker. The error that can arise when organic plants are consumed was modelled for the entire range of proportions of plant versus animal protein intake, and accounting for various intakes of organic and conventionally grown crops. This mass balance model allows the interpretation of differences in δ15N in light of organic food consumption. Our approach shows that the relationship between δ15N and meat and fish intake is highly contextual and susceptible to variation at the population, community or group level. We recommend that fertilization practices and organic plant consumption must not be overlooked when using δ15N as a biomarker for meat and fish intake or to assess compliance to nutritional interventions.

Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements.

BACKGROUND: The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensive component of the human diet. The aim of this study was to compare the quality of eggs from an organic and a conventional farm and their content of Na and K. METHODS: The research material consisted of eggs from laying hens reared in two different systems - organic (according to standards for organic farming and with access to a chicken run) and cage. Forty eggs from each group were analysed. Egg quality traits were divided into destructive and non-destructive. In addition, potassium (K) and sodium (Na) contents were determined in the whole egg, yolk and albumen. RESULTS: The research results indicated slightly better quality of eggs from organic farming compared to eggs from cages in the case of most physical properties. The data clearly show that the content of sodium and potassium in the albumen, yolk and whole egg was higher in the eggs of chickens raised organically compared to the eggs of chickens reared in cages (P ≤ 0.05). CONCLUSIONS: The research results indicate a slightly better quality of eggs from the organic farm compared to eggs from cages in the case of most physical properties, as well as the content of macro-elements. Eggs in both systems are produced following scientific management practices. There are many myths among consumers regarding the nutritional quality of eggs produced in different systems. This information can be useful for raising awareness among consumers selecting eggs.

The Nutritional Quality of Organic and Conventional Food Products Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study.

The market for organic products is growing rapidly, probably attributable to the general customer perception that they are healthier foods, with a better nutritional profile than conventional ones. Despite this, the available studies show limited differences in the nutrient profile of organically and conventionally primary food products. Apart from this literature, no studies have focused on the nutrition profile of commercially prepacked foods. Thus, the aim of the present survey was to compare the nutritional quality intended as nutrition facts of organic and conventional prepacked foods sold in Italy. A total of 569 pairs of prepacked products (organic and their conventional counterparts) were selected from nine food categories sold by online retailers. By comparing organic and conventional products in the "pasta, rice and other cereals" category, the former were lower in energy, protein, and higher in saturates compared to the latter. Organic "jams, chocolate spreads and honey" products were lower in energy, carbohydrates, sugars and higher in protein than their regular counterparts. No differences were found for energy, macronutrients and salt for other categories. Therefore, based on the mandatory information printed on their packaging, prepacked organic products are not of a superior nutritional quality than conventional ones, with just a few exceptions. Consequently, the present study suggests that organic certification cannot be considered an indication of better overall nutritional quality. Further studies examining the nutritional quality of organic foods, taking into account the ingredients used, might better explain the results obtained.

Bulk and compound-specific stable isotope ratio analysis for authenticity testing of organically grown tomatoes.

Until now, there has been a lack of analytical methods that can reliably verify the authenticity of organically grown plants and derived organic food products. In this study, stable isotope ratio analysis of hydrogen (H, δ2H), carbon (C, δ13C), nitrogen (N, δ15N), oxygen (O, δ18O) and sulfur (S, δ34S) was conducted along the tomato passata production process using organic and conventionally grown tomatoes from two Italian regions over two years. A gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS) based method was developed and applied for analysis of C and N isotope ratios in amino acids derived from tomatoes. Of the bulk isotope ratios, δ15N was the most significant parameter for discriminating organic from conventional products. The classification power was improved significantly by compound-specific isotope analysis regardless of the production years and regions. We conclude that isotope analysis of amino acids is a novel analytical tool for complementing existing certification and control procedures in the organic tomato sector.

Urban organic community gardening to promote environmental sustainability practices and increase fruit, vegetables and organic food consumption / Prácticas agrícolas ecológicas urbanas para promover la sostenibilidad ambiental y aumentar el consumo de frutas, verduras y alimentos orgánicos

OBJECTIVE: To describe the environmental practices of participants in an urban organic community garden at the beginning of their gardening experience and after a period of six months, and to discover their opinion about how this activity influenced the consumption of vegetables, fruits and organic food. METHOD: Interviews using structured questionnaires were conducted twice with 115 city dwellers: when they started in the vegetable garden and about 6 months later. The questionnaire included questions related to environmental practices. The second evaluation also included questions related to the consumption of organic food, vegetables and fruit. RESULTS: This research showed significant behavioural transformation, including positive outcomes in environmental practices such as recycling and trying to persuade friends or family to recycle, compost leftovers or choose to walk/bike to save petrol. In the opinion of the participants, activities in the organic community garden helped to increase consumption of fruits, vegetables and organic food. CONCLUSIONS: The study results reinforce the hypothesis that an organic community vegetable garden can induce significant, positive behavioural changes among its users. In particular this research suggests horticulture is associated with positive improvements in personal environmental behaviours, awareness of the environment's high social priority and increased consumption of organic food, fruit and vegetables

OBJETIVO: Caracterizar las prácticas ambientales de los participantes de un jardín comunitario orgánico urbano al inicio de su experiencia en prácticas agrícolas y después de 6 meses, así como conocer su opinión sobre cómo esta actividad influyó en el consumo de verduras, frutas y alimentos orgánicos. MÉTODO: Las entrevistas con cuestionarios estructurados se realizaron dos veces a 115 habitantes de la ciudad: cuando comenzaron en la huerta y unos 6 meses después. El cuestionario incluyó preguntas relacionadas con las prácticas ambientales. La segunda evaluación incluyó también preguntas sobre el consumo de alimentos orgánicos, verduras y frutas. RESULTADOS: Se observó una transformación conductual significativa, incluidos resultados positivos en prácticas ambientales como el reciclaje e intentar que amigos o familiares reciclen, la composta de sobras o elegir caminar o ir en bicicleta para ahorrar gasolina. En opinión de los participantes, las prácticas agrícolas de la comunidad orgánica contribuyeron a aumentar el consumo de frutas, verduras y alimentos orgánicos. CONCLUSIÓN: Los resultados del estudio refuerzan la hipótesis de que un huerto comunitario orgánico puede inducir cambios conductuales significativos entre sus usuarios. En particular, esta investigación sugiere que la horticultura se asocia con mejoras positivas en los comportamientos ambientales y la conciencia de la alta prioridad social del medio ambiente y un mayor consumo de alimentos orgánicos, frutas y verduras

Parameters for discrimination between organic and conventional production: A case study for chicory plants (Cichorium intybus L.).

Organic crop production has become a highly attractive way of production over the world and thus the need for robust analytical techniques for their authentication. The main aim of this study is to identify appropriate biomarkers to discriminate between organic and conventionally grown chicory. Chicory is an appreciated leafy vegetable among producers and consumers, especially due to its undemanding cultivation and content of bioactive substances. Six different fertility management practices (control, two organic, two mineral, and a combination of organic and mineral fertilizers) were used to produce five chicory cultivars in a glasshouse pot experiment. Analysis of bioactive compounds, nitrogen assimilation, multi-elemental profiling and stable isotope ratio determination of carbon (C), nitrogen (N) and sulphur (S) were performed to differentiate between organic and conventional production. In this study, nitrogen isotopes are found to be an excellent way of identifying organically produced chicory of a different variety with the highest δ15N values. Conversely, the same samples had the lowest δ34S values indicating that also stable isotopes of S could be used as a marker for the authentication of organic production.

Long-Term Agricultural Effects on the Authentication Accuracy of Organic, Green, and Conventional Rice Using Isotopic and Elemental Chemometric Analyses.

Organically farmed rice is believed to be healthier, safer, and eco-friendlier than its conventionally farmed counterparts and sells for a premium price in global markets. Deliberate mislabeling of organic rice has become a critical consumer concern in China and elsewhere, and there is an increased risk of buying fraudulent organic rice in the market place. In this study, stable isotopic and multielemental analysis combined with chemometrics was used to differentiate organically farmed rice from green and conventional rice in a 4-year experimental field trial from 2014 to 2017. A total of 108 rice samples and their associated soils were collected during the study from three farming (fertilization) systems to investigate whether there are long-term changes in the rice farming classification accuracy from climate effects. Stable carbon and nitrogen isotopic ratios (i.e., δ13C and δ15N) and 27 elemental contents (e.g., Na, K, Ca, Fe, and Zn) of rice and soil samples were determined and then evaluated using statistical analysis [i.e., one-way analysis of variance, multivariable correlation analysis, and modeling of partial least-squares discriminant analysis]. Although δ15N values can be an effective indicator for organic rice authentication during one crop rotation, both δ13C and δ15N values of rice were easily affected by rice cultivar and interannual soil fertilization and localized agroclimatic variations. These two isotopes were not able to separate organic rice from green and conventional rice accurately. Elemental contents of green and conventional rice (especially K and Ca) were found at higher levels due to the abundant application of synthetic fertilizers (e.g., KNO3, KH2PO4, and CaHPO4), unlike organically farmed rice, which primarily used animal manure and composts. Partial least-squares discriminant analysis modeling combined isotopic and elemental signatures to correctly differentiate organic rice from green and conventional counterparts, with an accuracy up to 100% over the 4-year study. Therefore, this multi-isotope and -element strategy proposes a more rigorous, alternative tool to combat fraudulent mislabeling of organic rice, increasing the trust of organically labeled rice products and supporting the integrity of the organic sector worldwide.

Response of organic and conventional apples to freezing and freezing pre-treatments: Focus on polyphenols content and antioxidant activity.

The effect of pre-treatment (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on single and total polyphenols (free and conjugated) content and antioxidant activity (AOA) of organic and conventional apples, was investigated. Fresh organic and conventional fruits showed different profiles of free and conjugated polyphenols while their total phenolic content and AOA were similar. Organic and conventional apple tissues showed different physiological responses to physical stresses described by changes in phenolic profiles. Vacuum impregnation in lemon juice affected the polyphenols extractability of both the organic and conventional apples and favored their enrichment with bioactive compounds (AOA = +11.5%). FS decreased the single and conjugated polyphenols content of the pre-treated apple samples and the effect was different between organic and conventional fruits. After FS, not pre-treated organic apples showed a lower AOA reduction than the conventional ones (-13% vs -25%), while no differences were found on pre-treated samples.

Effect of cultivation method and processing on total polyphenols content and antioxidant capacity of tomatoes (Solanum lycopersicum)

INTRODUCTION: Tomato is an important dietary source of polyphenols. Factors such as cultivation method and heat can affect its composition. The objective of this study was to determine changes of polyphenol content and antioxidant capacity in tomatoes obtained from different production method (organic vs. conventional), before and after being cooked. METHODS: Total polyphenols and antioxidant capacity were measured in fresh and processed tomatoes from two cultivation methods, using spectrophotometric techniques. RESULTS: Antioxidant capacity was higher (p < 0.05) for fresh and processed samples of organic tomatoes compared with conventional ones (organic 17,82 mg Fe+2/g > conventional 15,39 mg Fe+2/g). No significant difference in polyphenol content according to method of cultivation was found (organic 3,8 μg GAE/g > conventional 3,2 μg GAE/g). Measured parameters were not significantly affected by physical and mechanical processing in tomatoes from both cultivation methods. DISCUSSION: A tendency towards better phytochemical properties in organic tomatoes were found in our study, which is consistent with existing literature. Antioxidant compounds in organic samples appear to be more resistant to processing. CONCLUSION: It is necessary to deepen the study of organic and conventional tomatoes, in order to get more evidence on its nutritional quality

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