Neugart, Susanne

[["dc.bibliographiccitation.firstpage","187"],["dc.bibliographiccitation.issue","2"],["dc.bibliographiccitation.journal","Antioxidants"],["dc.bibliographiccitation.volume","9"],["dc.contributor.affiliation","Groth, Sabrina; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, sabrina.groth@chemie.uni-hamburg.de"],["dc.contributor.affiliation","Budke, Christoph; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, c.budke@hs-osnabrueck.de"],["dc.contributor.affiliation","Neugart, Susanne; \t\t \r\n\t\t Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany, susanne.neugart@uni-goettingen.de"],["dc.contributor.affiliation","Ackermann, Sofia; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, ackermannsofia@aol.com"],["dc.contributor.affiliation","Kappenstein, Fenja-Sarah; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, nudel5555@web.de"],["dc.contributor.affiliation","Daum, Diemo; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, d.daum@hs-osnabrueck.de"],["dc.contributor.affiliation","Rohn, Sascha; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, rohn@chemie.uni-hamburg.de"],["dc.contributor.author","Groth, Sabrina"],["dc.contributor.author","Budke, Christoph"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Ackermann, Sofia"],["dc.contributor.author","Kappenstein, Fenja-Sarah"],["dc.contributor.author","Daum, Diemo"],["dc.contributor.author","Rohn, Sascha"],["dc.date.accessioned","2020-11-05T15:00:42Z"],["dc.date.available","2020-11-05T15:00:42Z"],["dc.date.issued","2020"],["dc.date.updated","2022-02-09T13:22:19Z"],["dc.identifier.doi","10.3390/antiox9020187"],["dc.identifier.eissn","2076-3921"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/68385"],["dc.language.iso","en"],["dc.notes.intern","DOI Import GROB-352.5"],["dc.publisher","MDPI"],["dc.relation.eissn","2076-3921"],["dc.rights","https://creativecommons.org/licenses/by/4.0/"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","Influence of a Selenium Biofortification on Antioxidant Properties and Phenolic Compounds of Apples (Malus domestica)"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]

[["dc.bibliographiccitation.firstpage","2647"],["dc.bibliographiccitation.issue","9"],["dc.bibliographiccitation.journal","Molecules"],["dc.bibliographiccitation.volume","26"],["dc.contributor.affiliation","Groth, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, sabrina.groth@chemie.uni-hamburg.de"],["dc.contributor.affiliation","Budke, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, c.budke@hs-osnabrueck.de"],["dc.contributor.affiliation","Weber, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, timo.weber23@gmx.de"],["dc.contributor.affiliation","Neugart, ; \t\t \r\n\t\t Department of Crop Sciences, Division Quality and Sensory of Plant Products, Georg-August-Universität Göttingen, 37075 Göttingen, Germany, susanne.neugart@uni-goettingen.de"],["dc.contributor.affiliation","Brockmann, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, svenbrockmann7@gmx.de"],["dc.contributor.affiliation","Holz, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, martina-holz@gmx.de"],["dc.contributor.affiliation","Sawadski, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, baochau2506@gmail.com"],["dc.contributor.affiliation","Daum, ; \t\t \r\n\t\t Department of Plant Nutrition, Osnabrück University of Applied Sciences, 49090 Osnabrück, Germany, d.daum@hs-osnabrueck.de"],["dc.contributor.affiliation","Rohn, ; \t\t \r\n\t\t Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany, rohn@tu-berlin.de\t\t \r\n\t\t Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3-1, Gustav-Meyer-Allee 25, 13355 Berlin, Germany, rohn@tu-berlin.de"],["dc.contributor.author","Groth, Sabrina"],["dc.contributor.author","Budke, Christoph"],["dc.contributor.author","Weber, Timo"],["dc.contributor.author","Neugart, Susanne"],["dc.contributor.author","Brockmann, Sven"],["dc.contributor.author","Holz, Martina"],["dc.contributor.author","Sawadski, Bao Chau"],["dc.contributor.author","Daum, Diemo"],["dc.contributor.author","Rohn, Sascha"],["dc.date.accessioned","2021-06-01T09:42:40Z"],["dc.date.available","2021-06-01T09:42:40Z"],["dc.date.issued","2021"],["dc.date.updated","2022-02-09T13:21:10Z"],["dc.description.abstract","Notable parts of the population in Europe suffer from allergies towards apples. To address this health problem, the analysis of the interactions of relevant allergens with other substances such as phenolic compounds is of particular importance. The aim of this study was to evaluate the correlations between the total phenolic content (TPC), polyphenol oxidase (PPO) activity, antioxidant activity (AOA), and the phenolic compound profile and the content of the allergenic protein Mal d 1 in six apple cultivars. It was found that the PPO activity and the content of individual phenolic compounds had an influence on the Mal d 1 content. With regard to the important constituents, flavan-3-ols and phenolic acids, it was found that apples with a higher content of chlorogenic acid and a low content of procyanidin trimers and/or epicatechin had a lower allergenic potential. This is probably based on the reaction of phenolic compounds (when oxidized by the endogenous PPO) with proteins, thus being able to change the conformation of the (allergenic) proteins, which further corresponds to a loss of antibody recognition. When apples were additionally biofortified with selenium, the composition of the apples, with regard to TPC, phenolic profile, AOA, and PPO, was significantly affected. Consequently, this innovative agronomic practice seems to be promising for reducing the allergenic potential of apples."],["dc.description.sponsorship","Bundesministerium für Bildung und Forschung"],["dc.identifier.doi","10.3390/molecules26092647"],["dc.identifier.eissn","1420-3049"],["dc.identifier.uri","https://resolver.sub.uni-goettingen.de/purl?gro-2/85315"],["dc.language.iso","en"],["dc.notes.intern","DOI-Import GROB-425"],["dc.publisher","MDPI"],["dc.relation.eissn","1420-3049"],["dc.rights","https://creativecommons.org/licenses/by/4.0/"],["dc.rights.uri","https://creativecommons.org/licenses/by/4.0/"],["dc.title","Relationship between Phenolic Compounds, Antioxidant Properties, and the Allergenic Protein Mal d 1 in Different Selenium-Biofortified Apple Cultivars (Malus domestica)"],["dc.type","journal_article"],["dc.type.internalPublication","yes"],["dspace.entity.type","Publication"]]