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

There is currently an increasing interest in functional foods and herbs as an opportunity to enrich one’s diet and at the same time improve one’s health. One of such plants is willowherb (<i>Chamerion angustifolium</i> (L.) Holub), which is rich not only in polyphenols, carotenoids, but...

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Autores principales:	Marius Lasinskas, Elvyra Jariene, Nijole Vaitkeviciene, Ausra Blinstrubiene, Barbara Sawicka, Anna Sadowska, Ewelina Hallmann
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermented chlorophyll willowherb vitamin C glucose fructose Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/281b7c88e1844ae5a6ad441ff69b7a14
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spelling	oai:doaj.org-article:281b7c88e1844ae5a6ad441ff69b7a142021-11-11T15:00:06ZStudies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)10.3390/app112198912076-3417https://doaj.org/article/281b7c88e1844ae5a6ad441ff69b7a142021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9891https://doaj.org/toc/2076-3417There is currently an increasing interest in functional foods and herbs as an opportunity to enrich one’s diet and at the same time improve one’s health. One of such plants is willowherb (<i>Chamerion angustifolium</i> (L.) Holub), which is rich not only in polyphenols, carotenoids, but also in sugars, chlorophylls, and vitamin C. This work purpose was to determine the effect of solid-phase fermentation (SPF) on changes in sugars, chlorophylls, and vitamin C under different fermentation conditions. Willowherb leaves were fermented for various durations (24, 48, and 72 h), in anaerobic and aerobic terms. The determination of sugars, chlorophylls, and vitamin C was done using high-performance liquid chromatography (HPLC) coupled to a spectrometer UV-VIS. The principal component analysis (PCA) was done to estimate the relationships between the different fermentation conditions (methods, as well as duration) and 10 parameters. The study showed: the biggest amounts of total chlorophylls and sugars were present after 72 h of anaerobic SPF, but the amount of total vitamin C was higher in unfermented willowherb leaves. In summary, SPF could be applied to modify chlorophylls and sugar quantities in willowherb organic leaves.Marius LasinskasElvyra JarieneNijole VaitkevicieneAusra BlinstrubieneBarbara SawickaAnna SadowskaEwelina HallmannMDPI AGarticlefermentedchlorophyllwillowherbvitamin CglucosefructoseTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9891, p 9891 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented chlorophyll willowherb vitamin C glucose fructose Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	fermented chlorophyll willowherb vitamin C glucose fructose Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ausra Blinstrubiene Barbara Sawicka Anna Sadowska Ewelina Hallmann Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
description	There is currently an increasing interest in functional foods and herbs as an opportunity to enrich one’s diet and at the same time improve one’s health. One of such plants is willowherb (<i>Chamerion angustifolium</i> (L.) Holub), which is rich not only in polyphenols, carotenoids, but also in sugars, chlorophylls, and vitamin C. This work purpose was to determine the effect of solid-phase fermentation (SPF) on changes in sugars, chlorophylls, and vitamin C under different fermentation conditions. Willowherb leaves were fermented for various durations (24, 48, and 72 h), in anaerobic and aerobic terms. The determination of sugars, chlorophylls, and vitamin C was done using high-performance liquid chromatography (HPLC) coupled to a spectrometer UV-VIS. The principal component analysis (PCA) was done to estimate the relationships between the different fermentation conditions (methods, as well as duration) and 10 parameters. The study showed: the biggest amounts of total chlorophylls and sugars were present after 72 h of anaerobic SPF, but the amount of total vitamin C was higher in unfermented willowherb leaves. In summary, SPF could be applied to modify chlorophylls and sugar quantities in willowherb organic leaves.
format	article
author	Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ausra Blinstrubiene Barbara Sawicka Anna Sadowska Ewelina Hallmann
author_facet	Marius Lasinskas Elvyra Jariene Nijole Vaitkeviciene Ausra Blinstrubiene Barbara Sawicka Anna Sadowska Ewelina Hallmann
author_sort	Marius Lasinskas
title	Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_short	Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_full	Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_fullStr	Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_full_unstemmed	Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)
title_sort	studies of the variability of sugars, vitamin c, and chlorophylls in differently fermented organic leaves of willowherb (<i>chamerion angustifolium</i> (l.) holub)
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/281b7c88e1844ae5a6ad441ff69b7a14
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Studies of the Variability of Sugars, Vitamin C, and Chlorophylls in Differently Fermented Organic Leaves of Willowherb (<i>Chamerion angustifolium</i> (L.) Holub)

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