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

• Published in: Food and chemical toxicology Vol. 67; pp. 139 - 144
• Main Authors: Vinha, Ana F., Barreira, Sérgio V.P., Costa, Anabela S.G., Alves, Rita C., Oliveira, M. Beatriz P.P.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.05.2014; Elsevier
• Subjects: Antioxidant activity; Biological and medical sciences; Food toxicology; Lycopersicon esculentum; Lycopersicon esculentum - chemistry; Medical sciences; Organic Agriculture; Organic tomatoes; Phytochemicals; Sensory attributes; Toxicology; Phytochemicals; Sensory attributes; Antioxidant activity; Organic tomatoes; Phytochemical compound; Vegetables; Antioxidant; Tomato; Plant origin; Parameter; Comparative study; Physicochemical properties; Food
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2014.02.018

•Organic and conventional redondo tomatoes were compared.•Extracts prepared from organic fruits exhibited higher antioxidant activity.•In conventionally produced tomatoes, lycopene was mainly concentrated in the pulp.•Peel and seeds of organic tomatoes contained high levels of bioactive compounds.•Organic farming improved the gustative properties of this tomato cultivar. 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.