| Autor: |
Lasinskas M; Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania., Jariene E; Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania., Vaitkeviciene N; Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania., Kulaitiene J; Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania., Adamaviciene A; Department of Agroecosystems and Soil Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania., Hallmann E; Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 15c, 02-776 Warsaw, Poland.; Bioeconomy Research Institute, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania. |
| Abstrakt: |
At present, the consumption of medical plants and functional foods is growing across the whole world. Fireweed (Chamerion angustifolium (L.) Holub), 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 polyphenols (flavonoids, phenolic acids and tannins) and antioxidant activity in fireweed leaves fermented for 24, 48 and 72 h in solid-phase fermentation under aerobic and anaerobic conditions. High-performance liquid chromatography (HPLC) for polyphenols and the spectrophotometric method based on quenching of stable colored radical (ABTS•+) for antioxidant activity determinations were used. The results showed that the highest amounts of total polyphenols, total flavonoids and tannin oenothein B in the dried matter were found after 72 h and the highest total phenolic acids after 48 h of anaerobic solid-phase fermentation. The highest antioxidant activity was found after 72 h of solid-phase fermentation under aerobic conditions. |
