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

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.

Water-Soluble Melanoidin Pigment as a New Antioxidant Component of Fermented Willowherb Leaves (Epilobium angustifolium)

“…This means that fermentation of E. angustifolium leaves does not affect the antioxidant properties of the plant material despite the serious external changes. Similar results were obtained in earlier studies of E. angustifolium in which fermentation did not lead to pronounced changes in the antioxidant properties [ 13 , 14 , 15 ].…”

“…Despite the lack of information about the variation in antioxidant activity of fermented E. angustifolium in simulated gastrointestinal/colonic experimental models, we know that aerobic and anaerobic fermentation does not lead to significant changes in the activity of willowherb extracts [ 13 ]. The content of Trolox equivalents in fermented E. angustifolium leaves was in the range 462–488 mmol/100 g of dry weight vs. 386 mmol/100 g in non-fermented plants.…”

“…Along with those made from the aforementioned plants, interest in other fermented beverages has been growing recently, in particular regarding those obtained from the plant Epilobium angustifolium L. (willowherb, rosebay, fireweed; Chamaenerion angustifolium (L.) Scop., Chamerion angustifolium (L.) Holub) [ 13 , 14 , 15 ]. This drink, which has a taste similar to that of black tea and has intense dark pigmentation, is considered a new product for medicine but has a rich history of use in Russia and some European countries under the name Russian tea or Koporye tea (koporskii chai; derived from the Old Russian word ‘ κonpъ ’ meaning ‘fragrant plant’ or Koporye village name).…”

“…It is known that E. angustifolium leaves (herb) after aerobic and anaerobic fermentation contain organic acids, carotenoids, ellagitannins, flavonoids, hydroxycinnamates, benzoic acids, and essential oils, and the total extracts have antioxidant activity [ 13 , 14 , 15 ]. Despite the known specificity of changes in the chemical composition of E. angustifolium after fermentation, such as the loss or accumulation of low-molecular-weight compounds, the total number of characterized compounds does not exceed 20 [ 19 , 20 , 21 , 22 ].…”

Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (Chamerion angustifolium (L.) Holub)

“…During the solid-phase fermentation of willowherb leaves, various chemical reactions occur, during which complex compounds are broken down into simpler ones, some substances are transformed into others, and thus both qualitative and quantitative changes occur [9][10][11].…”