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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...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9739449 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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