Autor según el artículo: Cruz-Carrión, A; De Azua, MJR; Muguerza, B; Mulero, M; Bravo, FI; Arola-Arnal, A; Suarez, M
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Arola Arnal, Anna / Bravo Vázquez, Francisca Isabel / Cruz Carrión, Álvaro Javier / Muguerza Marquínez, Maria Begoña / Mulero Abellán, Miguel / Ruiz De Azua, María Josefina / Suárez Recio, Manuel
Palabras clave: Vegetables Polyphenols Nuts L. Fruit Farming Agriculture vegetables tomatoes polyphenols nuts fruit farming cultivar acids
Resumen: A plant’s stress response involves the production of phytochemicals, including phenolic compounds. Their synthesis can be modulated by organic (ORG) or non-organic (NORG) farming systems in which they are grown. To examine this issue, thirteen plant-based foods cultivated in ORG and NORG systems were compared in terms of antioxidant capacity, total content of phenolics, anthocyanins, flavan-3-ols and flavonols. The results showed that NORG fruits tended to have higher phenolic compounds content, whereas ORG fruits had more antioxidant capacity. NORG legume stood out for having higher values from all the parameters analyzed in comparison to its ORG equivalent. ORG nuts showed more flavan-3-ols and flavonols than their NORG counterparts, nonetheless, tended to be less antioxidant. ORG vegetables displayed higher phenolics and anthocyanins, which reflected in higher antioxidant capacity than NORG ones. These findings suggest that farming systems differentially modulate phenolic compound composition and antioxidant capacity based on the plant species studied.
Áreas temáticas: Plant sciences Plant science Geociências Ecology, evolution, behavior and systematics Ecology Ciências ambientais Ciências agrárias i Astronomia / física
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: franciscaisabel.bravo@urv.cat mariajosefina.ruizdeazua@estudiants.urv.cat mariajosefina.ruizdeazua@estudiants.urv.cat manuel.suarez@urv.cat miquel.mulero@urv.cat anna.arola@urv.cat begona.muguerza@urv.cat
Identificador del autor: 0000-0002-6468-3088 0000-0003-0122-8253 0000-0001-6529-1345 0000-0001-7384-8588
Fecha de alta del registro: 2024-08-03
Versión del articulo depositado: info:eu-repo/semantics/publishedVersion
Enlace a la fuente original: https://www.mdpi.com/2223-7747/12/1/183
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Plants-Basel. 12 (1):
Referencia de l'ítem segons les normes APA: Cruz-Carrión, A; De Azua, MJR; Muguerza, B; Mulero, M; Bravo, FI; Arola-Arnal, A; Suarez, M (2023). Organic vs. Non-Organic Plant-Based Foods—A Comparative Study on Phenolic Content and Antioxidant Capacity. Plants-Basel, 12(1), -. DOI: 10.3390/plants12010183
DOI del artículo: 10.3390/plants12010183
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2023
Tipo de publicación: Journal Publications