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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.)

Author:
Hallmann, E., Rozpara, E., Słowianek, M., Leszczyńska, J.
Source:
Food chemistry 2019 v.279 pp. 171-178
ISSN:
0308-8146
Subject:
Prunus armeniaca, allergenicity, allergens, apricots, bioactive compounds, carotenoids, farm management, fruits, hypersensitivity, organic foods, polyphenols
Abstract:
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.
Agid:
6259707