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. 2020 Feb 24;25(4):1011.
doi: 10.3390/molecules25041011.

Effect of Different Durations of Solid-Phase Fermentation for Fireweed (Chamerion angustifolium (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro

Marius Lasinskas  1 , Elvyra Jariene  1 , Nijole Vaitkeviciene  1 , Ewelina Hallmann  2 , Katarzyna Najman  2
Affiliations

Effect of Different Durations of Solid-Phase Fermentation for Fireweed (Chamerion angustifolium (L.) Holub) Leaves on the Content of Polyphenols and Antioxidant Activity In Vitro

Marius Lasinskas et al. Molecules. .

Abstract

Fireweed has recently been recognized as a plant with high antioxidant potential and phenolic content. Its leaves can be fermented to prepare an infusion with ideal antioxidant activity. The aim of this study was to investigate and to determine the influence of solid-phase fermentation of different durations on the variation of polyphenols in the leaves of fireweed. Laboratory experiments were conducted in 2017-2018. The leaves of fireweed, naturally growing, were fermented for different periods of time: not fermented (control) and fermented for 24 and 48 h. The evaluation of polyphenols and antioxidant activity in leaves was performed using high- performance liquid chromatography (HPLC). Additionally, principal component analysis was used to characterize differences in bioactive compounds between fireweed samples fermented at different durations. Solid-phase fermented leaves were characterized by higher contents of oenothein B, quercetin and benzoic acid but had lower contents of quercetin-3-O-rutinoside, luteolin and chlorogenic and gallic acids. Antioxidant activity in short- (24 h) and long-term (48 h) fermentation (compared to control) gave the highest level of regression in 2017, but in 2018 the effect was observed only with short-term fermentation and control. In conclusion, solid-phase fermentation can be used to modulate biologically active compounds in fireweed leaves.

Keywords: fermentation; fireweed; flavonoids; phenolic acids; tannin oenothein B.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Antioxidant activity of fireweed leaves in 2017 (p < 0.0001) and 2018 (p < 0.0001) Means followed by the same letter are not significantly different (p < 0.05), n = 3.
Figure 2
Figure 2
PCA results for the 2017 growing season: (2A) factor loadings for polyphenols (total polyphenols (TP), total flavonoids (TF), quercetin-3-O-rutinoside (Q-3-O-R), myricetin (Myr), luteolin (Lut), quercetin (Que), quercetin-3-O-glucoside (Q-3-O-G), kaempferol (Kae), total phenolic acids (TPA), gallic (Gal), chlorogenic (Chl), p-coumaric (P-cou), ellagic (Ell), benzoic (Ben), oenothein B (OenB)) and (2B) projection of fireweed samples fermented for different durations (control (not fermented), fermented 24 h and fermented 48 h).
Figure 3
Figure 3
PCA results for the 2018 growing season: (3A) factor loadings for polyphenols (total polyphenols (TP), total flavonoids (TF), quercetin-3-O-rutinoside (Q-3-O-R), myricetin (Myr), luteolin (Lut), quercetin (Que), quercetin-3-O-glucoside (Q-3-O-G), kaempferol (Kae), total phenolic acids (TPA), gallic (Gal), chlorogenic (Chl), p-coumaric (P-cou), ellagic (Ell), benzoic (Ben), oenothein B (OenB)) and (3B) projection of fireweed samples fermented for different durations (control (not fermented), fermented 24 h and fermented 48 h).
Figure 4
Figure 4
Chromatogram showing retention times for flavonoids in fireweed leaves: (1) oenothein B, (2) quercetin-3-O-rutinoside, (3) myricetin, (4) luteolin, (5) quercetin, (6) quercetin-3-O-glucoside, (7) kaempferol.
Figure 5
Figure 5
Chromatogram showing retention times for phenolic acids in fireweed leaves: (1) gallic, (2) chlorogenic, (3) p-coumaric (4) benzoic, (5) ellagic.
See this image and copyright information in PMC

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