Changes in the content of bioactive compounds induced by the addition of biologically effective preparations in selected legumes

Le résumé fourni par la source

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.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.