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Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves

The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerob...

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Autores principales: Vaitkeviciene, Nijole, Jariene, Elvyra, Kulaitiene, Jurgita, Lasinskas, Marius, Blinstrubiene, Ausra, Hallmann, Ewelina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739449/
https://www.ncbi.nlm.nih.gov/pubmed/36501337
http://dx.doi.org/10.3390/plants11233300
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author Vaitkeviciene, Nijole
Jariene, Elvyra
Kulaitiene, Jurgita
Lasinskas, Marius
Blinstrubiene, Ausra
Hallmann, Ewelina
author_facet Vaitkeviciene, Nijole
Jariene, Elvyra
Kulaitiene, Jurgita
Lasinskas, Marius
Blinstrubiene, Ausra
Hallmann, Ewelina
author_sort Vaitkeviciene, Nijole
collection PubMed
description The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerobic and anaerobic) for different time periods (unfermented and fermented for 24, 48 and 72 h). The quantitative and qualitative composition of chlorophylls, carotenoids, sugars and vitamin C were determined using high performance liquid chromatography (HPLC) with UV detectors. Results indicated that aerobic and anaerobic solid-state fermentation significantly decreased the contents of vitamin C, dehydroascorbic and L-ascorbic acids in leaves compared with the unfermented leaves. The contents of total chlorophyll and chlorophyll a were the highest in unfermented leaves and after 24 h of aerobic solid-state fermentation. The maximum content of total carotenoids in leaves were after 48 and 72 h of aerobic solid-state fermentation (149.31 mg 100 g(−1) and 151.51 mg 100 g(−1), respectively). The application of anaerobic solid-state fermentation resulted in significant increase in the content of total sugars, fructose and glucose in investigated samples. In conclusion, optimization of fermentation parameters allows increasing the content of sugars and photosynthetic pigments in leaves of willow herbs.
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spelling pubmed-97394492022-12-11 Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves Vaitkeviciene, Nijole Jariene, Elvyra Kulaitiene, Jurgita Lasinskas, Marius Blinstrubiene, Ausra Hallmann, Ewelina Plants (Basel) Article The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerobic and anaerobic) for different time periods (unfermented and fermented for 24, 48 and 72 h). The quantitative and qualitative composition of chlorophylls, carotenoids, sugars and vitamin C were determined using high performance liquid chromatography (HPLC) with UV detectors. Results indicated that aerobic and anaerobic solid-state fermentation significantly decreased the contents of vitamin C, dehydroascorbic and L-ascorbic acids in leaves compared with the unfermented leaves. The contents of total chlorophyll and chlorophyll a were the highest in unfermented leaves and after 24 h of aerobic solid-state fermentation. The maximum content of total carotenoids in leaves were after 48 and 72 h of aerobic solid-state fermentation (149.31 mg 100 g(−1) and 151.51 mg 100 g(−1), respectively). The application of anaerobic solid-state fermentation resulted in significant increase in the content of total sugars, fructose and glucose in investigated samples. In conclusion, optimization of fermentation parameters allows increasing the content of sugars and photosynthetic pigments in leaves of willow herbs. MDPI 2022-11-29 /pmc/articles/PMC9739449/ /pubmed/36501337 http://dx.doi.org/10.3390/plants11233300 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Vaitkeviciene, Nijole
Jariene, Elvyra
Kulaitiene, Jurgita
Lasinskas, Marius
Blinstrubiene, Ausra
Hallmann, Ewelina
Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title_full Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title_fullStr Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title_full_unstemmed Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title_short Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
title_sort effect of solid-state fermentation on vitamin c, photosynthetic pigments and sugars in willow herb (chamerion angustifolium (l.) holub) leaves
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9739449/
https://www.ncbi.nlm.nih.gov/pubmed/36501337
http://dx.doi.org/10.3390/plants11233300
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