Changes in the content of bioactive compounds induced by the addition of biologically effective preparations in selected legumes
2023
Zetochová, Erika | Tirdiľová, Ivana | Vollmannová, Alena | Musilová, Janette | Bojňanská, Tatiana
The influence of biologically effective preparations on the content of phenolic compounds and the total polyphenolics content in legumes was evaluated. The control variant (A), variant B with inoculant Rizobin LF (Legume Technology, Nottingham, United Kingdom), variant C with growth regulator Lexin (Lexagro, Piešťany, Slovakia) and variant D with a combination of Rhizobin LF and Lexin were analysed. White lupine contained the most phenolic compounds in variant D. In variant B in white lupine, we determined the lowest content of caffeic acid 62.94 mg·kg-1 of dry weight (DW), trans-ferulic acid 3.69 mg·kg-1 DW and myricetin 9.11 mg·kg-1 DW. The content of 4-hydroxybenzoic acid in chickpea ranged from 4.52 mg·kg-1 DW in variant D to 17.25 mg·kg-1 DW in variant C. The highest content of 4-hydroxybenzoic acid in grass pea was in variant B. Variant C contained 1.89 mg·kg-1 DW and variant D 1.79 mg·kg-1 DW of 4-hydroxybenzoic acid. The highest total polyphenolics content in grass pea was in variant A, 171.19 mg·kg-1 DW. It can be concluded that the variety and use of biologically effective preparations can have a positive effect on the content of phenolic compounds and polyphenols.
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