Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)

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...

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Main Authors:	Marius Lasinskas, Elvyra Jariene, Nijole Vaitkeviciene, Jurgita Kulaitiene, Katarzyna Najman, Ewelina Hallmann
Format:	Article
Language:	English
Published:	MDPI AG 2020-07-01
Series:	Applied Sciences
Subjects:	organic willowherb solid-phase fermentation polyphenols carotenoids antioxidant activity
Online Access:	https://www.mdpi.com/2076-3417/10/15/5254

id	doaj-91af1671efb14b1f964cf94fa6d4e099
record_format	Article
spelling	doaj-91af1671efb14b1f964cf94fa6d4e0992020-11-25T02:35:20ZengMDPI AGApplied Sciences2076-34172020-07-01105254525410.3390/app10155254Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)Marius Lasinskas0Elvyra Jariene1Nijole Vaitkeviciene2Jurgita Kulaitiene3Katarzyna Najman4Ewelina Hallmann5Institute of Agriculture and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio str. 58, 44248 Kaunas, LithuaniaInstitute of Agriculture and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio str. 58, 44248 Kaunas, LithuaniaInstitute of Agriculture and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio str. 58, 44248 Kaunas, LithuaniaInstitute of Agriculture and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio str. 58, 44248 Kaunas, LithuaniaDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 15c, 02-776 Warsaw, PolandDepartment of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 15c, 02-776 Warsaw, PolandThe 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.https://www.mdpi.com/2076-3417/10/15/5254organic willowherbsolid-phase fermentationpolyphenolscarotenoidsantioxidant activity
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Jurgita Kulaitiene Katarzyna Najman Ewelina Hallmann
spellingShingle	Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Jurgita Kulaitiene Katarzyna Najman Ewelina Hallmann Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub) Applied Sciences organic willowherb solid-phase fermentation polyphenols carotenoids antioxidant activity
author_facet	Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Jurgita Kulaitiene Katarzyna Najman Ewelina Hallmann
author_sort	Marius Lasinskas
title	Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_short	Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_full	Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_fullStr	Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_full_unstemmed	Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_sort	studies of the variability of polyphenols and carotenoids in different methods fermented organic leaves of willowherb (<i>chamerion angustifolium</i> (l.) holub)
publisher	MDPI AG
series	Applied Sciences
issn	2076-3417
publishDate	2020-07-01
description	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.
topic	organic willowherb solid-phase fermentation polyphenols carotenoids antioxidant activity
url	https://www.mdpi.com/2076-3417/10/15/5254
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Studies of the Variability of Polyphenols and Carotenoids in Different Methods Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)

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