Consumption of polyphenols is linked to improved human health, although the exact mechanism is not known. Polyphenols are a class of natural, synthetic, and semi-synthetic organic chemicals characterized by the presence of large multiples of phenol structural units. They are found in brightly colored fruits and vegetables and it has been established that a greater intake of fruits and vegetables lowers the risk of cancer, cardiovascular disease, and diabetes. We hypothesize that organically grown tomatoes contain more polyphenols than conventionally grown tomatoes based on previous studies which found that organically and sustainably grown produce contain a higher total polyphenol content than conventionally grown produce. Levels of polyphenols were measured in eight samples of conventionally or organically grown tomatoes from California and Idaho. Polyphenols were extracted from freeze-dried tomato samples using a solvent then analyzed colorometrically using the Folin-Colcalteau assay. The mean polyphenol concentrations were compared statistically. Significant differences between growing practices were not detected between our samples. Significant differences between some samples may reflect other variables such as exposure to sunlight. We recommend that further studies focus on the effects of sunlight and watering conditions on polyphenol levels in tomatoes.

Polyphenol Levels in Tomatoes: Does organic farming really make a difference to the nutrition content of our food?