oenothein-b and 2-2--azino-di-(3-ethylbenzothiazoline)-6-sulfonic-acid

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-

Topics: Antioxidants; Benzoic Acid; Benzothiazoles; Chlorogenic Acid; Chromatography, High Pressure Liquid; Fermentation; Gallic Acid; Glucosides; Hydrolyzable Tannins; Luteolin; Onagraceae; Plant Leaves; Polyphenols; Principal Component Analysis; Quercetin; Sulfonic Acids; Time Factors