Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/88353
Type of publication: Straipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Lasinskas, Marius;Jarienė, Elvyra;Vaitkevičienė, Nijolė;Hallmann, Ewelina;Najman, Katarzyna
Title: Effect of different durations of solid-phase fermentation for fireweed (Chamerion angustifolium (L.) Holub) leaves on the content of polyphenols and antioxidant activity In Vitro
Is part of: Molecules. Basel : MDPI AG, 2020, vol. 25, no. 4
Extent: p. 1-12
Date: 2020
Note: art. no. 1011
Keywords: Fermentation;Fireweed;Flavonoids;Phenolic acids;Tannin oenothein B
Abstract: 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-O-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
Internet: https://www.vdu.lt/cris/bitstream/20.500.12259/88353/2/ISSN1420-3049_2020_V_25_4.PG_1-12.pdf
https://hdl.handle.net/20.500.12259/88353
Affiliation(s): Agronomijos fakultetas
Vytauto Didžiojo universitetas
Appears in Collections:1. Straipsniai / Articles
Universiteto mokslo publikacijos / University Research Publications

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