Jariene Elvyra, Lasinskas Marius, Danilcenko Honorata, Vaitkeviciene Nijole, Slepetiene Alvyra, Najman Katarzyna, Hallmann Ewelina
Agriculture Academy, Institute of Agriculture and Food Sciences, Vytautas Magnus University, Donelaicio str. 58, 44248 Kaunas, Lithuania.
Institute of Agriculture, Lithuanian Research Centre for Agriculture and Forestry, Instituto al. 1, Akademija, LT-58344 Kedainiai, Lithuania.
Plants (Basel). 2020 Dec 1;9(12):1683. doi: 10.3390/plants9121683.
At present, the consumption of medical plants and functional foods is growing in the whole world. Rosebay willowherb ( (L.) Holub) is an important medicinal plant that has various pharmacological effects (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.
目前，药用植物和功能性食品在全球的消费量正在增长。柳叶菜（(L.) Holub）是一种重要的药用植物，具有多种药理作用（抗氧化、抗炎、抗癌等），可以改善健康状况，降低各种疾病的风险。这项工作的目的是研究在有氧和厌氧条件下固态发酵24小时和48小时的柳叶菜叶片中的挥发性化合物、多酚和抗氧化活性。使用高效液相色谱法（HPLC）测定多酚，采用分光光度法测定抗氧化活性。为了识别和鉴定叶片的香气，使用了电子鼻（Alpha M.O.S）测量技术。结果表明，干物质中总多酚含量最高的是在有氧固态发酵（SSF）48小时后。与对照相比，48小时固态发酵下的抗氧化活性更高。最丰富的调味化合物组是酯类、萜类和醛类。在未发酵的叶片中，(z)-3-己烯-1-醇、乙酸酯、乙酸己酯和反式-己-2-烯基乙酸酯占主导地位，具有绿叶、花朵和水果的香气。在厌氧固态发酵48小时后，检测到了具有刺鼻气味的不想要的酯类化合物丁酸乙酯和乙酸丁酯。
