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Sabrina Groth
University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany

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Journal article
Published: 16 May 2021 in Food Chemistry
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As allergy towards apples is widespread, the evaluation of various cultivation and postharvest influences on the allergenic potential is of great importance. Therefore, the analysis of the Mal d 1 content was the focus of this study, originally dealing with investigating the influence of a selenium biofortification on apple quality. The Mal d 1 content of apples was in most cases reduced when the fruits were biofortified with selenium. Apple variety and climatic conditions were identified as further influencing factors for the Mal d 1 content of the fruits. The separate analysis of the peel and the fruit flesh showed that the content of Mal d 1 in the fruit flesh was significantly lower in the biofortified samples than in the controls. In conclusion, the results indicate that the selenium biofortification of apples and biochemical mechanism behind can reduce the allergenic potential regarding the content of Mal d 1.

ACS Style

Sabrina Groth; Christoph Budke; Timo Weber; Marie Oest; Sven Brockmann; Martina Holz; Diemo Daum; Sascha Rohn. Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3. Food Chemistry 2021, 362, 130134 .

AMA Style

Sabrina Groth, Christoph Budke, Timo Weber, Marie Oest, Sven Brockmann, Martina Holz, Diemo Daum, Sascha Rohn. Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3. Food Chemistry. 2021; 362 ():130134.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Timo Weber; Marie Oest; Sven Brockmann; Martina Holz; Diemo Daum; Sascha Rohn. 2021. "Selenium biofortification of different varieties of apples (Malus domestica) – Influence on protein content and the allergenic proteins Mal d 1 and Mal d 3." Food Chemistry 362, no. : 130134.

Journal article
Published: 30 April 2021 in Molecules
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Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples.

ACS Style

Sabrina Groth; Christoph Budke; Timo Weber; Susanne Neugart; Sven Brockmann; Martina Holz; Bao Sawadski; Diemo Daum; Sascha Rohn. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica). Molecules 2021, 26, 2647 .

AMA Style

Sabrina Groth, Christoph Budke, Timo Weber, Susanne Neugart, Sven Brockmann, Martina Holz, Bao Sawadski, Diemo Daum, Sascha Rohn. Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica). Molecules. 2021; 26 (9):2647.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Timo Weber; Susanne Neugart; Sven Brockmann; Martina Holz; Bao Sawadski; Diemo Daum; Sascha Rohn. 2021. "Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)." Molecules 26, no. 9: 2647.

Journal article
Published: 24 February 2020 in Antioxidants
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Biofortified apples seem to be a suitable produce. In this study, different selenium forms and application levels were applied to the two apple varieties ‘Golden Delicious’ and ‘Jonagold’, grown in the years 2017 and 2018 in order to increase the selenium uptake within a typical Western diet. It was shown that the biofortification, which was performed as a foliar application implemented in usual calcium fertilization, led to significantly increased selenium contents in the fruits. Furthermore, biofortification affected the total phenolic content (TPC), the polyphenol oxidase activity (PPO), as well as the antioxidant activity (AOA), the latter measured with the two well-known assays Trolox Equivalent Antioxidant Capacity Assay (TEAC) and Oxygen Radical Absorbance Capacity Assays (ORAC). The varying selenium forms and application levels showed a differing influence on the parameters mentioned before. Higher fertilizer levels resulted in higher selenium accumulation. It was found that PPO activity fluctuates less in biofortified apples. With regard to TPC, selenate led to higher amounts when compared to the untreated controls and selenite resulted in lower TPC. AOA analysis showed no clear tendencies as a result of the selenium biofortification. In the case of ‘Jonagold’, a higher AOA was generally measured when being biofortified, whereas, in the case of ‘Golden Delicious’, only one form of application led to higher AOA. Additionally, differences in the amount of major phenolic compounds, measured with High Performance Liquid Chromatography Mass Spectrometry (HPLC-DAD-ESI-MSn), were observed, depending on the conditions of the biofortification and the variety.

ACS Style

Sabrina Groth; Christoph Budke; Susanne Neugart; Sofia Ackermann; Fenja-Sarah Kappenstein; Diemo Daum; Sascha Rohn. Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica). Antioxidants 2020, 9, 187 .

AMA Style

Sabrina Groth, Christoph Budke, Susanne Neugart, Sofia Ackermann, Fenja-Sarah Kappenstein, Diemo Daum, Sascha Rohn. Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica). Antioxidants. 2020; 9 (2):187.

Chicago/Turabian Style

Sabrina Groth; Christoph Budke; Susanne Neugart; Sofia Ackermann; Fenja-Sarah Kappenstein; Diemo Daum; Sascha Rohn. 2020. "Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica)." Antioxidants 9, no. 2: 187.

Journal article
Published: 04 January 2020 in Antioxidants
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Honey is a natural food product hypothesized to have significant health-beneficial value. The results of recent studies indicate that the biological activity of honey can also be ascribed to phenolic compounds and their antioxidant activity. The aims of this study were: To determine the phenolic profiles of several varieties of Polish honey and their correlation with various factors influencing the quality of honey, plus to verify the impact of production method (organic/conventional) and the pollen content on these profiles. In total, 11 organic and 11 conventional honey samples from Poland were investigated. The botanical origin of the samples was identified through melissopalynological analysis, whereas individual phenolic compounds were determined by the LC/MS analysis. The Folin–Ciocalteau assay was used for the determination of the total phenolic content (TPC). Moreover, the CIE L*a*b* color values were measured and matched with the above-mentioned parameters. The results of the study contribute to the discussion on the health benefits of organic farming. It was found that chrysin may act as a potential indicator compound. The study confirms the existence of the link between TPC and color, and it shows that there is a correlation between pinocembrin and galangin, two compounds that are reported to ameliorate insulin resistance.

ACS Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants 2020, 9, 44 .

AMA Style

Michał Halagarda, Sabrina Groth, Stanisław Popek, Sascha Rohn, Vasilisa Pedan. Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland. Antioxidants. 2020; 9 (1):44.

Chicago/Turabian Style

Michał Halagarda; Sabrina Groth; Stanisław Popek; Sascha Rohn; Vasilisa Pedan. 2020. "Antioxidant Activity and Phenolic Profile of Selected Organic and Conventional Honeys from Poland." Antioxidants 9, no. 1: 44.