ArticleFoods (Basel, Switzerland)2020
Biologically Active Compounds in Selected Organic and Conventionally Produced Dried Fruits.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Evaluation of Organically Versus Synthetically Derived Multivitamin and Mineral Supplementation on Circulatory Concentration in Healthy Humans: A Single-Blinded Randomized Intervention Study.Current developments in nutrition · 2026Article
- Comparative Analysis of the Nutrient Composition and Polyphenol Content of Organic and Sulphured Dried Apricots From Central Asia.International journal of food science · 2026Article
- Determination of Polar Heterocyclic Aromatic Amines in Meat Thermally Treated in a Roasting Bag with Dried Fruits.Foods (Basel, Switzerland) · 2025Article
- Phytochemical screening, HPLC fingerprinting andHeliyon · 2024Article
- Association between dried fruit intake and kidney function: research from univariate and multivariate Mendelian randomized studies.Frontiers in nutrition · 2024Article
- Polycyclic Aromatic Hydrocarbons (PAHs) in Roasted Pork Meat and the Effect of Dried Fruits on PAH Content.International journal of environmental research and public health · 2023Article
- Application of High-Performance Liquid Chromatography with Fluorescence Detection for Non-Polar Heterocyclic Aromatic Amines and Acridine Derivatives Determination in Pork Loin Roasted in a Roasting Bag.Foods (Basel, Switzerland) · 2022Article
- Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder.Foods (Basel, Switzerland) · 2022Article
- Bioactive Compounds, Sugars, and Sensory Attributes of Organic and Conventionally Produced Courgette (Foods (Basel, Switzerland) · 2021Article
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4 authors.
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Abstract
A growing demand for organic foods is driven by consumers' perception that they are more nutritious. However, while there is a number of scientific studies showing some superior qualities of organically grown fruit and vegetables, including, i.e., higher content of phenolics, some vitamins and antioxidant activity, scientific research looking into the quality of processed organic products is very limited. At the same time the consumption of processed, convenient foods, with a long shelf-life, is rapidly increasing all over the world. Among the processed fruit-based products, dried fruits are recognized by consumers as one of the best snacks, highly nutritious and containing a large amount of fibre. In the presented experiment, four types of organic and conventionally produced dried fruits were examined: Apricots, apple rings, cranberries, and prunes. The concentrations of polyphenols (in all products) and carotenoids (in apricots) were measured using high performance liquid chromatography (HPLC). The study confirms that dry fruits can be undoubtedly considered as a rich source of polyphenols, however, a large variation in the concentrations of these compounds among different brands of products was also pointed: 219.03 ± 3.90-296.96 ± 2.86 mg 100 g
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