ArticlePlants (Basel, Switzerland)2022
Effect of Solid-State Fermentation on Vitamin C, Photosynthetic Pigments and Sugars in Willow Herb (
Article in Plants (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 9 citations in OpenAlex.
- Distinct Nutritional Profiles of FermentedPlants (Basel, Switzerland) · 2026Article
- Solid-state fermentation of pristinamycin by Streptomyces pristinaespiralis NRRL ISP-5338 using D-optimal design.Bioprocess and biosystems engineering · 2025Article
- Phytochemical Insights and Therapeutic Potential ofMolecules (Basel, Switzerland) · 2025Review
- Screening of LAB strains and their co-culture fermentation withFrontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 2 countries.
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Abstract
The goal of this investigation was to establish the impact of solid-state fermentation of different durations on the quantitative changes of vitamin C, sugars and photosynthetic pigments in the leaves of willow herbs. The tested leaves were fermented using two solid-state fermentation methods (aerobic and anaerobic) for different time periods (unfermented and fermented for 24, 48 and 72 h). The quantitative and qualitative composition of chlorophylls, carotenoids, sugars and vitamin C were determined using high performance liquid chromatography (HPLC) with UV detectors. Results indicated that aerobic and anaerobic solid-state fermentation significantly decreased the contents of vitamin C, dehydroascorbic and L-ascorbic acids in leaves compared with the unfermented leaves. The contents of total chlorophyll and chlorophyll a were the highest in unfermented leaves and after 24 h of aerobic solid-state fermentation. The maximum content of total carotenoids in leaves were after 48 and 72 h of aerobic solid-state fermentation (149.31 mg 100 g
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