Lasinskas Marius, Jariene Elvyra, Vaitkeviciene Nijole, Hallmann Ewelina, Najman Katarzyna
Vytautas Magnus University. Agriculture Academy, Institute of Agriculture and Food Sciences, Donelaicio str. 58, 44248 Kaunas, Lithuania.
Warsaw University of Life Sciences, Institute of Human Nutrition Sciences, Department of Functional and Organic Food, Nowoursynowska 15c, 02-776 Warsaw, Poland.
Molecules. 2020 Feb 24;25(4):1011. doi: 10.3390/molecules25041011.
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--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.
柳兰最近被认为是一种具有高抗氧化潜力和酚类含量的植物。其叶子可以发酵制备具有理想抗氧化活性的浸液。本研究的目的是调查并确定不同时长的固相发酵对柳兰叶子中多酚变化的影响。实验室实验于2017 - 2018年进行。将自然生长的柳兰叶子进行不同时长的发酵：不发酵（对照）以及发酵24小时和48小时。使用高效液相色谱法（HPLC）对叶子中的多酚和抗氧化活性进行评估。此外，主成分分析用于表征不同发酵时长的柳兰样品之间生物活性化合物的差异。固相发酵的叶子中，oenothein B、槲皮素和苯甲酸含量较高，但槲皮素-3-芸香糖苷、木犀草素以及绿原酸和没食子酸含量较低。2017年，短期（24小时）和长期（48小时）发酵（与对照相比）的抗氧化活性回归水平最高，但在2018年，仅短期发酵和对照观察到了这种效果。总之，固相发酵可用于调节柳兰叶子中的生物活性化合物。
