THE IMPACT OF PLANT PROTECTION AND FERTILIZATION ON CONTENT OF BIOACTIVE SUBSTANCES IN ORGANIC HOPS
Ewa Solarska
University of Life Sciences in LublinBożena Sosnowska
University of Life Sciences in LublinAbstrakt
Hop (Humulus lupulus) is one of the basic raw materials employed in brewing. All hops secondary metabolites exhibit pronounced bioactive effects. Therefore beer is the most important source of hop bioactive compounds in the human diet. Xanthohumol is the major prenylated flavonoid occurred only in the hops plant. The aim of this study was to
determine the content of selected biologically active compounds in organic hops in comparison with conventional depending on plant protection and fertilization regimes. Organic
hops had higher contents of the most important biologically active substances as xanthohumol, flavanols and alpha-acids, especially affected by probiotic microorganisms with plant extracts as plant protection agent. Significant differences in the content of xanthohumol were found between all types of tested organic fertilizers, but the highest content of this compound was recorded in result of plant fertilization with basalt meal. Both the probiotic microorganisms enhanced plant extracts as plant protection agents and basalt meal and basalt meal with manure and probiotic microorganisms as organic fertilizers the most positive influenced the biochemical parameters of hops.
Słowa kluczowe:
plant extracts, probiotic microorganisms, basalt meal, manure, xanthohumolBibliografia
CSIRO Publishing, Australia, 305–327.
Canbaş, A., Erten, H., Özşahin, F. (2001). The effects of storage temperature on the chemical composition of hop pellets. Process. Biochem., 36, 1053–1058.
Česlová, L., Holčapek, M., Fidler, M., Drštičková, J., Līsa, M. (2009). Characterisation of prenyflavonoids and hop bitter acids in various classes of Czech beers and hop extracts using highperformance liquid chromatography-mass spectrometry. J. Chromatogr. A., 1216, 7249–7257.
Gerhauser, C., Alt, A., Heiss, E., Gamal-Eldeen, A., Klimo, K., Knauft, J., Neumann, I., Scherf, H.R., Frank, N., Bartsch, H. (2002). Cancer chemopreventive activity of Xanthohumol, a natural
product derived from hop. Mol. Cancer. Ther., 1, 959–969.
Grabowska-Orządała, M., Dąbkowska, T., Łabza, T. (2007). Zachwaszczenie upraw zbóż i bioindyfikacja wybranych właściwości glebowych w systemie ekologicznym i konwencjonalnym.
Pam. Puł., 145, 91–95.
Grzyb, Z.S., Bielicki, P., Piotrowski, W., Sas Paszt, L., Malusà, E. (2012). Effect of some organic fertilizers and amendments on the quality of maidens trees of two apple cultivars. Proc. 15th Intern. Confer. on Organic Fruit Growing. Univ. of Hohenheim Germany, 410–414.
Hallmann, E., Rembiałkowska, E. (2012). Characterization of antioxidant compounds in sweet bell pepper (Capsicum annuum L) under organic and conventional growing systems. J. Sci.
Food Agri., 92, 2409–2415.
Jadesha, G., Haller, H., Mondhe, M.K., Hubballi, M., Prabakar, K., Prakasam, V. (2012). Application of plant extracts induced the changes in biochemical composition of banana fruits. Ann.
Biol. Res., 3, 5133–5140.
Lairon, D. (2009). Nutritional quality and safety of organic food. A review, Agron. Sustain. Dev., 30(1), 33–41.
Lima, G.P.P., Vianello, F. (2011). Review on the main differences between organic and conventional plant-based foods. Int. J. Food Sci. Technol., 46, 1–13.
Magalhães, P.J., Guido, L.F., Cruz, L.F., Barros, A.A. (2007). Analysis of xanthohumol and isoxanthohumol in different hop products by liquid chromatography-diode array detectionelectrospray ionization tandem mass spectrometry. J. Chromatogr. A., 1150, 295–301.
Magalhães, P.J., Vieira, J.S., Gonçalves, L.M., Pacheco, J.G., Guido, L.F., Barros, A.A. (2010). Isolation of phenolic compounds from hop extracts using polyvinylpolypyrrolidone: Characterization by high-performance liquid chromatography-diode array detection-celectrospray tandem mass spectrometry. J. Chromatogr. A., 1217, 3258–3268.
Mayer, J., Scheid, S., Widmer, F., Flieβbach, A., Oberholzer, H.R. (2010). How effective are ‘Effective microorganisms® (EM)’? Results from a field study in temperate climate. Appl.
Soil Ecol., 46, 230–239.
Miranda, C.L., Stevens, J.F., Helmrich, A., Henderson, M.C., Rodriguez, R.J., Yang, Y.H., Deinzer, M.L., Barnes, D.W., Buhler, D.R. (1999). Antiproliferative and cytotoxic effects of
prenylated flavonoids from hops (Humulus lupulus) in human cancer cell lines. Food Chem. Toxicol., 37, 271–285.
Mitchell, A.E., Hong, Y.J., Koh, E., Barrett, D.M., Bryant, D.E., Denison, R.F., Kaffka, S. (2007). Ten-year comparison of the influence of organic and conventional crop management
practices on the content of flavonoids in tomatoes. J. Agric. Food Chem., 55, 6154–6159.
PN-90/A-75101/03. Przetwory owocowe i warzywne. Przygotowanie próbek i metody badań fizykochemicznych. Oznaczanie zawartości suchej masy metodą wagową.
Ruefer, C.E., Gerhauser, C., Frank, N., Becker, H., Kulling, S.E. (2005). In vitro phase II of metabolism xanthohumol by human UDP-glucuronosyltransferases and sulfotransferases. Mol.
Nutr. Food Res., 49, 851–856.
Solarska, E., Hallmann, E., Rembiałkowska, E., Szymona, J. (2010). Nutritional value of selected vegetables fertilised with compost and synthetic mineral fertilizers. In: The impact of organic
production methods on the vegetable product quality, Rembiałkowska E. (ed.). SGGW, Warsaw, Poland, 221–229.
Woese, K., Lange, D., Boess, C., Bogl, K.W. (1997). A comparison of organically and conventionally grown foods as results of a review of the relevant literature. J. Sci. Food Agric. 74, 281–293.
Worthington, V. (2001). Nutritional quality of organic versus conventional fruits, vegetables, and grains. J. Altern. Compl. Med., 7, 161–173.
Young, J.E., Zhao, X., Carey, E.R.E., Welti, R., Yang, S.S., Wang, W. (2005). Phytochemical phenolics in organically grown vegetables. Mol. Nutr. Food Res., 49, 1136–1142.
University of Life Sciences in Lublin
University of Life Sciences in Lublin
Licencja
Artykuły są udostępniane na zasadach CC BY 4.0 (do 2021 r. na zasadach CC BY-NC-ND 4.0 międzynarodowe).
Przysłanie artykułu do redakcji oznacza, że nie był on opublikowany wcześniej i nie jest rozpatrywany do publikacji gdzie indziej.
Autor podpisuje oświadczenie o oryginalności dzieła, wkładzie poszczególnych osób i źródle finansowania.