Polyphenols Content, Antioxidant Properties and Allergenic Potency of Organic and Conventional Blue Honeysuckle Berries

Abstract

Blue honeysuckle berries are a rich source of polyphenols with strong antioxidant properties. The purpose of this research was to determine the effect of organic and conventional cultivation on the polyphenols, antioxidant and allergenic potency of blue honeysuckle berry cultivars: ‘No 30′, ‘Jolanta’ and ‘Indygo’ in two growing seasons. Identification of individual polyphenols was performed using the HPLC method; the total polyphenols content and antioxidant activity were determined by spectrophotometric methods. The determination of allergic potency was tested by ELISA. In the second year of the study the total polyphenols were significantly higher in organic blue honeysuckle than in the conventional blue honeysuckle. In both growing seasons, the ‘Indygo’ cv. was characterized by the highest concentration of all bioactive compounds 3241.9 mg and 3787.2 mg per 100 g−1 D.W. A strong correlation was found between the polyphenol content and the antioxidant activity for organic fruit in both years, as well as for allergenic potency. Contrary to the best bioactive properties was ‘Indigo’ cv., with the highest allergenic potency (108.9 and 139.2 ng g−1 D.W.). The lowest content of specific allergens was found in the ‘No 30′ cv. Since honeysuckle is still a new cultivated plant, information about its allergenic potency is insufficient.

Quality and Nutritional Parameters of Food in Agri-Food Production Systems

“…No differences in protein content of whole wheat and refined flours, but phenolic content and total antioxidant capacity tended to be lower in org [32] Winter wheat Overall, no difference in total amounts of phenolics and phenolic acid; lower yield, flour proteins and bread-making quality in org wheat [90] Buckwheat Higher amounts of rutin and phenolics in org [91] Tea Higher polyphenols, catechins and the amino acid proline in org [45] Peppermint, rosemary, lemon balm and sage Higher dry matter, vitamin C, phenolic acids and total flavonoids, but lower carotenoids in org medicinal plants [92] Sweet basil Higher concentrations of almost all the major and health compounds in org [93] Asparagus Higher total phenolic compounds, total flavonoids, rutin, vitamin C, chlorophylls, carotenoids and total antioxidants in org [94] Coffee Higher bioactive compound concentration and antioxidants in org [95] Strawberries Higher activities of antioxidant enzymes, and higher antioxidant and flavonoid content in org [96] Strawberries Higher values of dry and optical residue and content of glucose, sucrose, vitamin C and ß-carotene but lower nitrate in org [97] Strawberries No differences in total titratable acidity, lipids, anthocyanins, phenolic compounds, antioxidant activity and vitamin C. [98] Red raspberries Higher values of antioxidant capacities and antioxidant enzymes, and higher anthocyanin and individual flavonoid content in org [99] Raspberry More organic acids in org, but higher vitamin C content in conv [100] Blackberries Higher phenolic-linked antioxidant and anti-hyperglycaemic properties in org [101] Goji berry fruits Higher ash and lipid content and lower proteins, total sugars and total fibres in org [48] Oranges, strawberries Ascorbic acid and β-carotene content higher in org oranges and strawberries, but total phenol content higher in conv oranges and in org strawberries [102] Blue honeysuckle berries Higher total polyphenol and dry matter content in org [103] Black Chokeberry Higher content of bioactive ingredients and antioxidant activity in org [104] Jujube fruits Higher content of chlorophylls, carotenoids, sugars, organic acids and total volatile compounds, and more intense yellow and red colour, but lower protein and flavonoids in org [105] Citrus sinensis No differences in total phenolic compounds, vanillic, p-coumaric and ferulic acids; higher hesperidin, total fatty acids and sugar, and lower antioxidant and titratable acidity in org [106] Table 1. Cont.…”

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“…These findings is consistent with the data obtained by researchers in the conditions of the forest-steppe of Ukraine, where blue honeysuckle berries accumulated 6,499 mg/100 g of dry weight, with a minimum value of 5,370 (ʻKarinaʼ variety) and a maximum -7,336 mg/100 g dry weight ('Boreal Blizzard' (Fig. 2), and this was significantly more than in berries grown in Poland, where the content of the above substances was 2,118.9 in organic berries and 27,263.97 mg/100 g of dry matter in berries grown using intensive technologies (Ponder et al, 2022). The content of polyphenolic substances in fresh blue honeysuckle fruits ranged from 5,370 mg/100 g of dry matter (ʻKarinaʼ variety) to 7,336 mg/100 g of dry matter (ʻBoreal Blizzardʼ).…”

Identification and Quantification of Bioactive Compounds in Organic and Conventional Edible Pansy Flowers (Viola × wittrockiana) and Their Antioxidant Activity

“…There were no similar results in the literature. Authors can compare these results to organic dark-pigmented fruits such as blackcurrant or blue honeysuckle berries from organic production [ 72 , 73 ]. Organic fruits, similar to organic flowers, contain significantly more total anthocyanins than conventional fruits.…”