Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/111963
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): Jarienė, Elvyra;Lasinskas, Marius;Danilčenko, Honorata;Vaitkevičienė, Nijolė;Šlepetienė, Alvyra;Najman, Katarzyna;Hallmann, Ewelina
Title: Polyphenols, antioxidant activity and volatile compounds in fermented leaves of medicinal plant rosebay willowherb (Chamerion angustifolium (L.) Holub)
Is part of: Plants-Basel. Basel : MDPI AG, 2020, vol. 9 iss. 12
Extent: p. 1-15
Date: 2020
Keywords: Flavonoids;Phenolic acids;Solid state fermentation;Odors
Abstract: At present, the consumption of medical plants and functional foods is growing in the whole world. Rosebay willowherb (Chamerion angustifolium (L.) Holub) is an important medicinal plant that has various pharmacological e ects (antioxidant, anti-inflammatory, anticancer, and others), can improve the state of health and well-being, and reduce the risk of various diseases. The aim of this work was to investigate volatile compounds, polyphenols, and antioxidant activity in rosebay willowherb leaves fermented for 24 and 48 h in solid state fermentation under aerobic and anaerobic conditions. High-performance liquid chromatography (HPLC) for polyphenols and the spectrophotometric method for antioxidant activity determinations were used. To recognize and identify the leaves’ fragrances, electronic nose (Alpha M.O.S) measurement technology was used. The results showed that the highest amounts of total polyphenols in dried matter were after 48 h aerobic solid state fermentation (SSF). Antioxidant activity was higher under 48 h SSF compared to the control. The most abundant flavoring compound groups were esters, terpenes, and aldehydes. In unfermented leaves, (z)-3-hexen-1-ol, acetate, hexyl acetate, and trans-hex-2-enyl acetate prevailed, characterized by fragrances of greenery, flowers, and fruits. The undesired esters group compounds, ethyl butyrate and butyl acetate, with pungent odor, were detected after 48 h anaerobic SSF
Internet: https://www.vdu.lt/cris/bitstream/20.500.12259/111963/2/ISBN2223-7747_2020_V_9_12.PG_1-15.pdf
https://hdl.handle.net/20.500.12259/111963
https://doi.org/10.3390/plants9121683
Affiliation(s): Agronomijos fakultetas
Lietuvos agrarinių ir miškų mokslų centro Žemdirbystės institutas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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