Planta Med 2013; 79 - PJ42
DOI: 10.1055/s-0033-1352246

Variation of chemical composition of Epilobium angustifolium during fermentation

VM Kosman 1, AN Shikov 1, ON Pozharitskaya 1, VG Makarov 1, B Galambosi 2, S Kauppinen 2
  • 1St.-Petersburg Institute of Pharmacy, 56, Bolshaja Porochovskaya, POBox 16, 195248, St-Petersburg, Russia
  • 2MTT Agrifood Research Finland, Lönnrotinkatu 3, 50100 Mikkeli, Finland

Infusion from fermented Epilobium angustifolium L. herb (Ivan tee) is traditionally consumed in Russia for the treatment of stomach ulceration, gastritis, and sleeping disorders. It has been used in folk medicine to treat a variety of ailments such as benign prostate hyperplasia and the associated problems of micturition. Flavonoids and tannins, particularly oenothein B, dimeric hydrolyzable ellagitannin seemed to be responsible for these activities.

The aim of the study was evaluation of chemical composition of E. angustifolium during fermentation procedure.

Aerial parts of E. angustifolium were harvested from plantation in Mikkeli (Finland) in different vegetation phases and fermented as described [1].

Maximal concentration of tannins and oenothein B was observed at the beginning of flowering, while flavonoids and hyperoside at the flowering phase. After fermentation the concentration of total tannins, hyperoside and oenothein B were decreased in 35%, 42% and 75% respectively, although content of total flavonoids was not changed significantly. The minimal decrease was observed at 35 – 40 °C fermentations, especially for Oentohein B, as a one of the key compound.

References:

[1] Shikov A.N. et al. J Agric Food Chem 2006; 54: 3617 – 3624

Acknowledgement: the study was supported by project SPECICROP, ENPI CBC2007 – 2013