Antioxidant, Nutritional Properties, Microbiological, and Health Safety of Juice from Organic and Conventional 'Solaris' Wine (Vitis vinifera L.) Farming.

IF 6 2区 医学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Ireneusz Ochmian, Sebastian W Przemieniecki, Magdalena Błaszak, Magdalena Twarużek, Sabina Lachowicz-Wiśniewska
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引用次数: 0

Abstract

This study investigated the technological parameters, microbiological, and functional properties of juice from Solaris grapes grown under conventional and organic farming systems to assess how these cultivation methods influence juice quality. The one-year study focused on key aspects such as the levels of health-promoting polyphenols, the presence of mycotoxins, and pesticide residues. Organic grapes showed greater bacterial and fungal diversity, with significant differences in dominant genera. Sphingomonas and Massilia were the predominant bacteria across both systems, while Erysiphe was more common in conventional grapes, and Aureobasidium was abundant in both. Despite the presence of genes for mycotoxin production, no mycotoxins were detected in the juice or pomace. Organic juice exhibited significantly higher levels of polyphenols, leading to enhanced antioxidant properties and improved technological characteristics, including lower acidity and higher nitrogen content. However, residues of sulfur and copper, used in organic farming, were detected in the juice, while conventional juice contained synthetic pesticide residues like cyprodinil and fludioxonil. These findings highlight that while organic juice offers better quality and safety in terms of polyphenol content and antioxidant activity, it also carries risks related to residues from organic treatments, and conventional juice poses risks due to synthetic pesticide contamination.

有机和传统 "索拉利 "葡萄酒(葡萄属)果汁的抗氧化性、营养特性、微生物和健康安全性。
这项研究调查了在传统和有机耕作制度下种植的索拉瑞丝葡萄果汁的技术参数、微生物和功能特性,以评估这些种植方法如何影响果汁质量。这项为期一年的研究重点关注促进健康的多酚水平、霉菌毒素的存在以及农药残留等关键方面。有机葡萄表现出更高的细菌和真菌多样性,优势菌属差异显著。鞘氨单胞菌(Sphingomonas)和马西利亚菌(Massilia)是两种系统中最主要的细菌,而传统葡萄中更常见的是赤霉菌(Erysiphe),两种系统中都有大量的金杆菌(Aureobasidium)。尽管存在产生霉菌毒素的基因,但在果汁或果渣中都没有检测到霉菌毒素。有机果汁中的多酚含量明显更高,从而提高了抗氧化性,改善了技术特性,包括降低酸度和提高氮含量。不过,果汁中检测到了有机耕作中使用的硫和铜的残留物,而传统果汁则含有合成杀虫剂残留物,如 cyprodinil 和 fludioxonil。这些发现突出表明,虽然有机果汁在多酚含量和抗氧化活性方面具有更好的质量和安全性,但也存在有机处理残留物的风险,而传统果汁则存在合成杀虫剂污染的风险。
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来源期刊
Antioxidants
Antioxidants Biochemistry, Genetics and Molecular Biology-Physiology
CiteScore
10.60
自引率
11.40%
发文量
2123
审稿时长
16.3 days
期刊介绍: Antioxidants (ISSN 2076-3921), provides an advanced forum for studies related to the science and technology of antioxidants. It publishes research papers, reviews and communications. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. Electronic files and software regarding the full details of the calculation or experimental procedure, if unable to be published in a normal way, can be deposited as supplementary electronic material.
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