| Summary: | <i>Solenostemon monostachyus</i> is an underutilized plant that is yet to be explored for consumption. This study assessed the biochemical impacts of a probiotic <i>Enterococcus faecalis</i> as an agent of fermentation, promoting the edible properties of the leaves from <i>S. monostachyus</i> using either an unfermented water leaf or <i>S. monostachyus</i>. The results with <i>p</i> < 0.05 were considered statistically significant. The α-amylase activity, proteins, carbohydrates, and ash, iron, and copper contents significantly increased (<i>p</i> < 0.05), while fats, crude fiber, cadmium, and manganese contents of the fermented <i>S. monostachyus</i> leaves were significantly reduced (<i>p</i> < 0.05), compared to the control (unfermented water leaves). The total phenol and saponin contents of the leaves were 1.98 ± 0.03 and 2.77 ± 0.04 mg GAE/mL for the <i>S. monostachyus</i>, 2.20 ± 0.01 and 2.39 ± 0.51 mgGAE/mL for water leaf, respectively on Day 5. Spirostanol (20.7343 mg/10 g) and two possible yet-to-be-identified saponin compounds P-S1 (33.5773 mg/10 g) and P-S2 (23.5718 mg/10 g) were newly synthesized along with one possible novel volatile compound by the fermentation process. Furostanol (19.873–29.420), gallic acid (88.111–98.949 mg/10 g), luteolin (0.954–11.712 mg/10 g) were retained, and aescin (69.510 mg/10 g) was completely consumed by the fermentation process. <i>E. faecalis</i> derived some micronutrients to drive the α-amylase catalyzed biotransformation of phytochemicals to improve the health benefits in the leafy vegetable.
|
|---|