title: The influence of plant protection by effective microorganisms on the content of bioactive phytochemicals in apples.
abstract: BACKGROUND
  The phytochemicals of two apple cultivars (Yellow Transparent and Early Geneva) protected in two ways, conventionally with chemical pesticides or by effective microorganisms (EM), were compared. Two types of components were determined: lipids synthesised constitutively and generated via inducible pathways polyphenols along with antioxidant activity and profiles.
  
  
  RESULTS
  The antioxidant activities assessed with ABTS, DPPH and Folin-Ciocalteu reagents were about two-fold higher in the case of microbiologically protected apples. The qualitative composition of phenolics determined by LC-DAD-MS varied between cultivars and the part of apples studied, while the method of protection caused mainly differences in concentration of some groups of polyphenols (hydroxycinnamates, flavanols, dihydrochalcones, flavonols, anthocyanins). The apples from biological cultivation contained about 34-54% more phenolics than these from a conventional orchard. In contrast, lipid composition did not differ significantly between apples originating from conventional and bio-crops.
  
  
  CONCLUSIONS
  The results indicate that the advantage of using the EM technology in agriculture may not only be the reduction of consumption of chemical fertilisers and synthetic pesticides, but also, at least in the case of apples, may lead to the production of crops with improved health quality due to the higher content of bioactive phytochemicals. © 2017 Society of Chemical Industry.
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
authors.forename: Barbara
authors.initials: B
authors.lastname: Kusznierewicz
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
authors.forename: Anna
authors.initials: A
authors.lastname: Lewandowska
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
authors.forename: Dorota
authors.initials: D
authors.lastname: Martysiak-Żurowska
authors.affiliation: Department of Food Chemistry, Technology and Biotechnology, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland.
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Bartoszek
mesh_terms: D000975:Antioxidants / Q000032:analysis; D001419:Bacteria / Q000378:metabolism*; D002851:Chromatography, High Pressure Liquid; D005638:Fruit / Q000737:chemistry / Q000382:microbiology; D008055:Lipids / Q000737:chemistry; D027845:Malus / Q000737:chemistry* / Q000382:microbiology; D064209:Phytochemicals / Q000032:analysis*; D010935:Plant Diseases / Q000517:prevention & control; D059808:Polyphenols / Q000032:analysis
chemical_list: D000975:Antioxidants; D008055:Lipids; D064209:Phytochemicals; D059808:Polyphenols
keywords: antioxidants; apples; effective microorganisms; lipids; polyphenols