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

Marius Lasinskas,Ewelina Hallmann,Jurgita Kulaitiene,Nijole Vaitkeviciene,Elvyra Jariene,Katarzyna Najman

doi:10.3390/app10155254

Marius Lasinskas, Ewelina Hallmann + Show 4 more

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https://doi.org/10.3390/app10155254

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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.

Highlights

At present, foods and food supplements rich in antioxidants are very important, but more important is that these products are made from organic raw materials
solid-phase fermentation (SPF) changed the amounts of polyphenols and carotenoids in organic fermented willowherb leaves under aerobic and anaerobic conditions
The content of total phenolic acids, polyphenols, and flavonoids was highest under the aerobic fermentation conditions, but the total quantity of carotenoids was higher in anaerobic fermentation (Table 2)

Summary

Introduction

Foods and food supplements rich in antioxidants are very important, but more important is that these products are made from organic raw materials. The willowherb (Chamerion angustifolium (L.) Holub) ( known as fireweed) is a plant that can solve health problems, and is a very popular medicinal plant in Lithuania. It grows in various soils, but usually in damaged areas: burned or cut forests and highways. It can grow in light forests, but not in full shade [1]. Studies have shown thatwillowherbextracts have a wide range of therapeutic effects: anti-proliferative, anti-inflammatory, antibacterial, and antioxidant [2]. Prasad et al described positive effects of willowherb leaves tea

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