{"title":"Phenolic Compounds in Red Fruits Produced in Organic Farming at Maturation Stage","authors":"Susana M. A. Soutinho, Raquel P. F. Guin\u00e9, Ant\u00f3nio M. Jord\u00e3o, Fernando J. Gon\u00e7alves","volume":81,"journal":"International Journal of Agricultural and Biosystems Engineering","pagesStart":878,"pagesEnd":882,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/16343","abstract":"
The agricultural organic farming is different from
\r\nconventional farming in a way that is aimed at providing a balanced
\r\nand constructive action in agricultural systems. With the increase in
\r\nintensive agriculture, undesirable changes were being observed in
\r\necosystems with irreparable damage being caused to the natural
\r\nequilibrium. This is the reason for the increasing interest in organic
\r\nfarming as an environment friendly agricultural production method.
\r\nIn the present work three red fruits produced in organic farming were
\r\nanalyzed, namely raspberry, gooseberry and blueberry. The samples
\r\nwere harvested in a local farm when at plain maturation. The results
\r\nobtained allowed to conclude that the blueberry contained higher
\r\namounts of phenolic compounds, total tannins and total anthocyanins
\r\nthan raspberry and gooseberry. Furthermore, the HPLC analysis
\r\nallowed to identify monomeric anthocyanins and phenolic acids in
\r\nthe three fruits studied.<\/p>\r\n","references":"
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