Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/109501
Type of publication: research article
Type of publication (PDB): Straipsnis Clarivate Analytics Web of Science / Article in Clarivate Analytics Web of Science (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Lasinskas, Marius;Jarienė, Elvyra;Vaitkevičienė, Nijolė;Kulaitienė, Jurgita;Najman, Katarzyna;Hallmann, Ewelina
Title: Studies of the variability of polyphenols and carotenoids in different methods fermented organic leaves of willowherb (Chamerion angustifolium (L.) Holub)
Is part of: Applied sciences. Basel : MDPI, 2020, vol. 10, iss. 15
Extent: p. 1-11
Date: 2020
Keywords: Organic willowherb;Solid-phase fermentation;Polyphenols;Crotenoids;Antioxidant activity
Abstract: The demand for organic production is increasing worldwide. The willowherb, grown in an organic way, contributes greatly to the idea of a healthier society and clean land. Willowherb is widespread in the world and has high polyphenols, carotenoids, and antioxidant properties. The purpose of this work was to investigate the influence of solid-phase fermentation (SPF) under different conditions on the variation of polyphenols and carotenoids in the organic leaves of willowherb. The leaves were fermented for different periods of time: 24, 48, and 72 h; and in aerobic and anaerobic conditions. The evaluation of polyphenols and carotenoids was completed using high-performance liquid chromatography (HPLC), and antioxidant activity was measured with spectrophotometric method. Hierarchical cluster analysis was used to describe differences in biologically active compounds between willowherb samples. The experiment showed that the highest quantities of total phenolic acids and flavonoids were determined after 24 h under aerobic SPF, but the amountof total carotenoids was higher after 72 h anaerobic SPF, compared to control. Not-fermented willowherb leaves had a lower antioxidant activity. compared to fermented leaves. In conclusion, SPF can be used to change polyphenol and carotenoid quantities in organic leaves of willowherb
Internet: https://www.vdu.lt/cris/bitstream/20.500.12259/109501/2/ISSN2076-3417_2020_V_10_15.PG_1-11.pdf
https://hdl.handle.net/20.500.12259/109501
https://doi.org/10.3390/app10155254
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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