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J Agric Food Chem. 2011 Nov 9;59(21):11703-10. doi: 10.1021/jf202822s. Epub 2011 Oct 11.

A metabolomic approach differentiates between conventional and organic ketchups.

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Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, 08028 Barcelona, Spain.


The agronomic environments in which tomatoes are cultivated potentially affect the levels of antioxidants and other metabolites in commercial products. In this study, biochemical and metabolomic techniques were used to assess the differences between ketchups produced by organic and conventional systems. An untargeted metabolomic approach using QToF-MS was used to identify those nutrients that have the greatest impact on the overall metabolomic profile of organic ketchups as compared to conventional ones. Individual polyphenols were quantified using LC-ESI-QqQ. This multifaceted approach revealed that the agronomic environment in which tomatoes are grown induces alterations in the content of antioxidant capacity, phenolics, and other metabolites in ketchups. Organic cultivation was found to provide tomatoes and tomato-derived products with a significantly higher content of antioxidant microconstituents, whereas glutamylphenylalanine and N-malonyltryptophan were detected only in conventional ketchups.

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