Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro
Fireweed has recently been recognized as a plant with high antioxidant potential and phenolic content. Its leaves can be fermented to prepare an infusion with ideal antioxidant activity. The aim of this study was to investigate and to determine the influence of solid-phase fermentation of different...
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| Format: | Article |
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MDPI AG
2020-02-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/4/1011 |
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| author | Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ewelina Hallmann Katarzyna Najman |
| author_facet | Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ewelina Hallmann Katarzyna Najman |
| author_sort | Marius Lasinskas |
| collection | DOAJ |
| description | Fireweed has recently been recognized as a plant with high antioxidant potential and phenolic content. Its leaves can be fermented to prepare an infusion with ideal antioxidant activity. The aim of this study was to investigate and to determine the influence of solid-phase fermentation of different durations on the variation of polyphenols in the leaves of fireweed. Laboratory experiments were conducted in 2017−2018. The leaves of fireweed, naturally growing, were fermented for different periods of time: not fermented (control) and fermented for 24 and 48 h. The evaluation of polyphenols and antioxidant activity in leaves was performed using high- performance liquid chromatography (HPLC). Additionally, principal component analysis was used to characterize differences in bioactive compounds between fireweed samples fermented at different durations. Solid-phase fermented leaves were characterized by higher contents of oenothein B, quercetin and benzoic acid but had lower contents of quercetin-3-<i>O</i>-rutinoside, luteolin and chlorogenic and gallic acids. Antioxidant activity in short- (24 h) and long-term (48 h) fermentation (compared to control) gave the highest level of regression in 2017, but in 2018 the effect was observed only with short-term fermentation and control. In conclusion, solid-phase fermentation can be used to modulate biologically active compounds in fireweed leaves. |
| first_indexed | 2024-12-13T10:06:37Z |
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| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-13T10:06:37Z |
| publishDate | 2020-02-01 |
| publisher | MDPI AG |
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| series | Molecules |
| spelling | doaj.art-143d4a599fff42e9a209e30a84ae5c7e2022-12-21T23:51:31ZengMDPI AGMolecules1420-30492020-02-01254101110.3390/molecules25041011molecules25041011Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In VitroMarius Lasinskas0Elvyra Jariene1Nijole Vaitkeviciene2Ewelina Hallmann3Katarzyna Najman4Vytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, LithuaniaVytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, LithuaniaVytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, LithuaniaWarsaw University of Life Sciences, Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Nowoursynowska 15c, 02-776 Warsaw, PolandWarsaw University of Life Sciences, Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Nowoursynowska 15c, 02-776 Warsaw, PolandFireweed has recently been recognized as a plant with high antioxidant potential and phenolic content. Its leaves can be fermented to prepare an infusion with ideal antioxidant activity. The aim of this study was to investigate and to determine the influence of solid-phase fermentation of different durations on the variation of polyphenols in the leaves of fireweed. Laboratory experiments were conducted in 2017−2018. The leaves of fireweed, naturally growing, were fermented for different periods of time: not fermented (control) and fermented for 24 and 48 h. The evaluation of polyphenols and antioxidant activity in leaves was performed using high- performance liquid chromatography (HPLC). Additionally, principal component analysis was used to characterize differences in bioactive compounds between fireweed samples fermented at different durations. Solid-phase fermented leaves were characterized by higher contents of oenothein B, quercetin and benzoic acid but had lower contents of quercetin-3-<i>O</i>-rutinoside, luteolin and chlorogenic and gallic acids. Antioxidant activity in short- (24 h) and long-term (48 h) fermentation (compared to control) gave the highest level of regression in 2017, but in 2018 the effect was observed only with short-term fermentation and control. In conclusion, solid-phase fermentation can be used to modulate biologically active compounds in fireweed leaves.https://www.mdpi.com/1420-3049/25/4/1011fermentationfireweedflavonoidsphenolic acidstannin oenothein b |
| spellingShingle | Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ewelina Hallmann Katarzyna Najman Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro Molecules fermentation fireweed flavonoids phenolic acids tannin oenothein b |
| title | Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro |
| title_full | Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro |
| title_fullStr | Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro |
| title_full_unstemmed | Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro |
| title_short | Effect of Different Durations of Solid-Phase Fermentation for Fireweed (<i>Chamerion angustifolium</i> (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro |
| title_sort | effect of different durations of solid phase fermentation for fireweed i chamerion angustifolium i l holub leaves on the content of polyphenols and antioxidant activity in vitro |
| topic | fermentation fireweed flavonoids phenolic acids tannin oenothein b |
| url | https://www.mdpi.com/1420-3049/25/4/1011 |
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