Evaluation of the Potential Allergenicity of Strawberries in Response to Different Farming Practices
Mateusz Aninowski,
Renata Kazimierczak,
Ewelina Hallmann,
Joanna Rachtan-Janicka,
Elżbieta Fijoł-Adach,
Beata Feledyn-Szewczyk,
Iwona Majak,
Joanna Leszczyńska
Affiliations
Mateusz Aninowski
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
Renata Kazimierczak
Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Ewelina Hallmann
Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Joanna Rachtan-Janicka
Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
Elżbieta Fijoł-Adach
Institute of Soil Science and Plant Cultivation-State Research Institute, Department of Systems and Economics of Crop Production, Czartoryskich 8, 24-100 Pulawy, Poland
Beata Feledyn-Szewczyk
Institute of Soil Science and Plant Cultivation-State Research Institute, Department of Systems and Economics of Crop Production, Czartoryskich 8, 24-100 Pulawy, Poland
Iwona Majak
Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland
Joanna Leszczyńska
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
Fruit allergies are a large problem today. Many consumers suffer from food allergies or intolerances. The method of food production has a major impact on its quality. In fruit and vegetable production, three different farming systems are mainly found: conventional, integrated pest management and organic production. The latter is considered the best in terms of fruits and vegetables safety and high quality. The present experiment was performed to demonstrate the effect of the strawberry production method on its allergenic properties and flavonoid content. The strawberry ‘Honeoye’ cv. was used for the study. Fruits from the three cultivation systems, organic, conventional and integrated, were tested for their content of biologically active compounds and their potential allergenicity. The results obtained indicate that the strawberries from the organic system were the safest because they contained the lowest levels of Bet v1 and profilin in comparison with the fruits from the integrated and conventional systems.
