Hallmann Ewelina, Ponder Alicja, Aninowski Mateusz, Narangerel Tuya, Leszczyńska Joanna
Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland.
Institute of Institute of Natural Resources and Cosmetics, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland.
Antioxidants (Basel). 2020 Mar 20;9(3):256. doi: 10.3390/antiox9030256.
Food allergies are a very serious problem among consumers. The most common food allergies involve animal products, but they can also involve fruits such as berries. We aimed to determine whether organic farming is useful for the production of high-quality and safe fruits. Three varieties of raspberries 'Laszka', 'Glen Ample' and 'Polka' from organic and conventional production (neighboring farms) were collected over the two years of the experiment. Quantitative and qualitative analysis of phenolic compounds was carried out, and the content of Bet v1 and profilin was determined. The organic raspberries contained a lower level of phenolic compounds, especially anthocyanins. Conventional fruits were characterized by a higher allergenic potency than organic ones. We found a strong link between their anthocyanin content and the allergy status of conventional raspberry fruits. Therefore, organically produced raspberries are safer for consumers.
食物过敏在消费者中是一个非常严重的问题。最常见的食物过敏涉及动物产品，但也可能涉及浆果等水果。我们旨在确定有机种植是否有助于生产高质量和安全的水果。在两年的实验中，收集了来自有机和传统生产（相邻农场）的三个树莓品种“拉斯卡”、“格伦安普尔”和“波尔卡”。对酚类化合物进行了定量和定性分析，并测定了Bet v1和肌动蛋白结合蛋白的含量。有机树莓中的酚类化合物含量较低，尤其是花青素。传统水果的致敏性比有机水果更高。我们发现它们的花青素含量与传统树莓果实的过敏状态之间存在紧密联系。因此，有机生产的树莓对消费者来说更安全。
