Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves
Abstract
:1. Introduction
2. Results and Discussion
2.1. The Contents of Vitamin C, Dehydroascorbic Acid (DHA) and L-Ascorbic Acid (LAA)
2.2. The Contents of Photosynthetic Pigments
2.3. The Contents of Sugars
2.4. Principal Component Analysis (PCA)
3. Materials and Methods
3.1. Object of Research
3.2. Plant Material Preparation
- Control: 0.900 kg not-fermented (0 h).
- Aerobic: 2.7 kg for solid-state fermentation lasting 24, 48, and 72 h.
- Anaerobic: 2.7 kg for solid-state fermentation lasting 24, 48, and 72 h.
3.3. Methods of Laboratory Research and Analyses
3.3.1. Vitamin C determination
3.3.2. Sugar Determination
3.3.3. Chlorophylls Determination
3.3.4. Carotenoid Determination
3.4. Mathematical Statistical Evaluation of Research Data
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Compounds/ Fermentation Duration | Vitamin C | DHA 2 | LAA 3 |
---|---|---|---|
mg 100 g−1 DW 4 | |||
Control (not-fermented) | 658.06 ± 29.23 a 1 | 495.22 ± 25.72 a | 162.83 ± 3.75 a |
Aerobic SSF 5 method | |||
SSF 24 h | 413.77 ± 39.63 b | 271.17 ± 39.45 b | 142.59 ± 2.44 b |
SSF 48 h | 178.94 ± 7.24 cd | 78.11 ± 15.15 c | 100.83 ± 8.10 d |
SSF 72 h | 145.61 ± 7.56 d | 66.53 ± 3.14 c | 79.08 ± 10.25 e |
Anaerobic SSF method | |||
SSF 24 h | 174.62 ± 12.85 cd | 47.74 ± 4.73 c | 126.88 ± 9.05 c |
SSF 48 h | 181.06 ± 1.04 c | 53.84 ± 0.63 c | 127.21 ± 0.81 c |
SSF 72 h | 200.67 ± 0.45 c | 60.18 ± 2.06 c | 140.50 ± 1.62 b |
p-Value (SSF duration × SSF method) | <0.00001 | <0.00001 | <0.00001 |
Compounds/ Fermentation Duration | Total Carotenoids | Zeaxanthin | Lutein | Beta-Carotene |
---|---|---|---|---|
mg 100 g−1 DW 2 | ||||
Control (not-fermented) | 124.52 ± 1.61 e 1 | 86.33 ± 0.91 c | 30.61 ± 0.98 a | 7.57 ± 0.07 a |
Aerobic SSF 3 method | ||||
SSF 24 h | 108.83 ± 0.99 f | 87.22 ± 0.25 c | 14.89 ± 0.75 c | 6.72 ± 0.03 d |
SSF 48 h | 149.31 ± 1.16 ab | 120.87 ± 1.17 a | 21.16 ± 0.08 b | 7.27 ± 0.08 b |
SSF 72 h | 151.51 ± 1.47 a | 123.37 ± 1.64 a | 20.61 ± 0.65 b | 7.53 ± 0.09 a |
Anaerobic SSF method | ||||
SSF 24 h | 131.29 ± 3.95 d | 111.44 ± 3.22 b | 12.72 ± 0.66 d | 7.13 ± 0.10 c |
SSF 48 h | 144.45 ± 2.32 c | 123.72 ± 2.59 a | 13.21 ± 0.35 d | 7.51 ± 0.09 a |
SSF 72 h | 146.77 ± 2.60 bc | 124.14 ± 2.53 a | 15.09 ± 0.10 c | 7.54 ± 0.02 a |
p-Value (SSF duration × SSF method) | <0.00001 | <0.00001 | <0.00001 | 0.00124 |
Compounds/ Fermentation Duration | Total Chlorophylls | Chlorophyll a | Chlorophyll b |
---|---|---|---|
mg 100 g−1 DW 2 | |||
Control (not-fermented) | 371.47 ± 1.66 a 1 | 278.70 ± 0.25 a | 92.76 ± 1.91 d |
Aerobic SSF 3 method | |||
SSF 24 h | 321.36 ± 3.12 a | 281.73 ± 2.53 a | 39.62 ± 0.66 e |
SSF 48 h | 260.11 ± 17.05 b | 151.65 ± 22.08 b | 108.45 ± 5.39 c |
SSF 72 h | 201.70 ± 16.25 c | 75.44 ± 16.25 c | 126.26 ± 3.80 ab |
Anaerobic SSF method | |||
SSF 24 h | 130.64 ± 4.38 d | 34.84 ± 4.38 c | 95.80 ± 3.93 d |
SSF 48 h | 156.80 ± 4.40 cd | 39.51 ± 4.40 c | 117.29 ± 1.33 bc |
SSF 72 h | 180.61 ± 0.44 cd | 46.60 ± 0.44 c | 134.02 ± 12.60 a |
p-Value (SSF duration × SSF method) | 0.00114 | 0.00013 | <0.00001 |
Compounds/ Fermentation Duration | Total Sugars | Fructose | Glucose | Sucrose |
---|---|---|---|---|
mg 100 g−1 DW 2 | ||||
Control (not-fermented) | 5.37 ± 0.20 c 1 | 1.08 ± 0.02 e | 1.11 ± 0.04 cd | 3.18 ± 0.17 a |
Aerobic SSF 3 method | ||||
SSF 24 h | 3.63 ± 0.04 d | 1.37 ± 0.05 c | 1.31 ± 0.02 c | 0.96 ± 0.01 d |
SSF 48 h | 3.15 ± 0.04 e | 1.19 ± 0.04 d | 1.02 ± 0.01 d | 0.94 ± 0.01 d |
SSF 72 h | 2.22 ± 0.01 f | 0.62 ± 0.01 f | 0.70 ± 0.01 e | 0.91 ± 0.01 d |
Anaerobic SSF method | ||||
SSF 24 h | 5.91 ± 0.28 b | 1.81 ± 0.05 b | 2.50 ± 0.26 b | 1.60 ± 0.03 b |
SSF 48 h | 6.84 ± 0.20 a | 2.11 ± 0.05 a | 3.25 ± 0.12 a | 1.47 ± 0.04 c |
SSF 72 h | 6.63 ± 0.19 a | 2.04 ± 0.07 a | 3.14 ± 0.11 a | 1.44 ± 0.02 c |
p-Value (SSF duration × SSF method) | <0.00001 | <0.00001 | <0.00001 | <0.00001 |
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Vaitkeviciene, N.; Jariene, E.; Kulaitiene, J.; Lasinskas, M.; Blinstrubiene, A.; Hallmann, E. Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves. Plants 2022, 11, 3300. https://doi.org/10.3390/plants11233300
Vaitkeviciene N, Jariene E, Kulaitiene J, Lasinskas M, Blinstrubiene A, Hallmann E. Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves. Plants. 2022; 11(23):3300. https://doi.org/10.3390/plants11233300
Chicago/Turabian StyleVaitkeviciene, Nijole, Elvyra Jariene, Jurgita Kulaitiene, Marius Lasinskas, Ausra Blinstrubiene, and Ewelina Hallmann. 2022. "Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (Chamerion angustifolium (L.) Holub) Leaves" Plants 11, no. 23: 3300. https://doi.org/10.3390/plants11233300