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The effect of organic and conventional farm management on the allergenic potency and bioactive compounds status of apricots (Prunus armeniaca L.)

Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
The effect of organic and conventional farm management on the allergenic potency and bioactive compounds status of apricots (Prunus armeniaca L.)
Auteur(s)
  • HALLMANN E.
  • ROZPARA E.
  • SŁOWIANEK M.
  • LESZCZYŃSKA J.
Editeur(s)
Autre(s)
Id
SQXV2GYY
Version
2971
Url zotero
https://www.zotero.org/groups/2567444/items/SQXV2GYY
Date ajout
22 décembre 2020 13:15
Date modification
22 décembre 2020 13:15
Résumé anglais
The present study shows a relationship between the use of organic or conventional practices and the allergenic properties and the bioactive compound content of apricots. The presented results indicate that organic apricots contain significantly more biologically active compounds from polyphenols group 53.75 mg/100 g FW and 31.52 mg/100 g FW and carotenoids 10.90 mg/100 g FW and 8.42 mg/100 g FW in than conventional apricots from polyphenols 16.83 mg/100 g FW and 27.27 mg/100 g FW and carotenoids 4.01 mg/100 g FW and 3.85 mg/100 g FW. Organic fruits are characterized by a higher allergenic potential. The authors of the current research have found a strong relationship between the content of polyphenolic compounds and the content of allergenic proteins for organic apricots R2 = 0.9044 and for conventional apricots R2 = 0.8169. The main conclusion is that some organic apricots, despite their better quality, would not be recommended for consumption by allergy sufferers.
Note
None
CRAW tags
  • AB - Modalité bio
  • FREDO qualité des produits
  • FREDO santé humaine
  • FREDO santé végétale
  • GEO Pologne
  • abricot
  • agriculture
  • bioactive compounds
  • comparaison
  • fruit
WEB tags
  • allergenic
  • allergens
  • carotenoids
  • chromatography, high pressure liquid
  • conventional apricots
  • fruit
  • organic apricots
  • polyphenols
  • principal component analysis
  • prunus armeniaca
Titre de la publication
Food Chemistry
Volume
279
Pages
171-178
Date caractères
May 01, 2019
Date publication
1 mai 2019
Doi
10.1016/j.foodchem.2018.12.018 Le DOI est une URL unique de référencement d'une publication. Il est donc plus fiable et permanent qu'une URL classique
Issn
1873-7072 L’ISSN est un code de 8 chiffres servant à identifier les journaux, revues, magazines, périodiques de toute nature et sur tous supports, papier comme électronique.