THE STUDY OF THE ANTIOXIDANT TOTAL CONTENT IN VEGETABLE LEGUME CROPS GROWN IN THE MOSCOW REGION

The analysis of the amount of antioxidants as an integral value characterizing the content of the most important components for the production of functional products is carried out. For this purpose, the amount of water-soluble antioxidants was studied in the phase of complete biological ripeness in seeds of the most important vegetable leguminous crops, such as soybean, pea, broad beans, French bean. The varieties were used of different ripening groups and the registration periods of the breeding of the Federal Scientific Vegetable Center (formerly All-Russian Research Institute of Breeding and Seed-Production of Vegetable Crops), except for the four soybean oilseed varieties. Samples were grown in the Moscow region on sod-podzolic medium loam soils. Applying the amperometric method, it was possible to measure and estimate the total content of water-soluble antioxidants in seeds of vegetable leguminous plants, which are the most important protein crops and using in healthy nutrition. When analyzing the effect of the genotype on the accumulation of hydrophilic antioxidants, it was found that some outstanding age-old vegetable varieties created more than 60-70 years ago accumulate antioxidants at the level of modern industrial varieties, and sometimes exceed them. Varieties of all vegetable leguminous crops have generally shown a good ability to accumulate water-soluble antioxidants in seeds in terms of the antioxidant total content. The data obtained make it possible to propose the use of plants Glycine max L., Pisum sativum L., Vicia faba L., Phaseolus vulgaris L., cultivating in the Central Zone of Russia (55°N), as a raw material for manufacture of products with increased content of compounds with antioxidant properties. It is planned that further the "antioxidant" parameter will be included in the breeding programs of vegetable varieties for medical and health nutrition. The work on the breeding lines selection of vegetable legumes, which have a complex of useful biochemical qualities, continues