The Determination of Potentially Allergenicity of Selected Herbs

• Autorzy: Mateusz Aninowski , Joanna Leszczyńska
• Języki publikacji: EN

Abstrakty

EN

The aim of the research was to compare the content of allergens in herbs from the Lamiaceae (basil, oregano) and Apiaceae (cumin, fennel, parsley, anise, coriander) family. Herbal plants from conventional and organic crops were subjected to research. In the extracts of herbs, the content of protein as well as the content of Bet v I analogs and profilin were determined using the immunoenzymatic indirect method. Protein content in conventional crops determined by the Bradford method ranges between 160-204 mg/g, and Pierce determined between 105-394 mg/g. In samples of organic herbs the results are as follows: Bradford method 149-196 mg/g, and Pierce method 109-333 mg/g. In the case of plants grown using conventional methods, the content of Bet v I analogues, based on a commercial test, ranged from 0.5 to 1.15 μg/g in method I, whereas in the method developed by us from 0.22 to 0.68 μg/g. In herbs from organic farming, the range of results according to the commercial test is 0.86-1.54 mg/g, and use by the test we developed 0.5-0.63 mg/g. The results of profilin content were as follows: in samples grown with conventional methods, they ranged from 1.00 to 18.13 ng/g, while organics - from 3.27 to 12.62 ng/g. The calculated p-value is less than the assumed α = 0.05, - this result is statistically significant. The correlation between the results of the method I and II in both crops is strongly statistically significant. (original abstract)

Słowa kluczowe

EN

Biotechnology; Food chemistry; Herbs; Allergens

PL

Biotechnologia; Chemia spożywcza; Zioła; Alergeny

• Czasopismo: Biotechnology and Food Science
• Rocznik: 2019
• Numer: z. 83, nr 1
• Strony: 3--11

Twórcy

autor

Mateusz Aninowski

• Technical University of Lodz, Poland

autor

Joanna Leszczyńska

• Technical University of Lodz, Poland

Bibliografia

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