Food Research Institute

Zetochová, E. – Tirdiľová, I. – Vollmannová, A. – Musilová, J. – Lidiková, J. – Bojňanská, T.
Changes in the content of bioactive compounds induced by the addition of biologically effective preparations in selected legumes


Erika Zetochová, Research Institute of Plant Production, National Agriculture and Food Centre, Bratislavská 122, 92101 Piešťany, Slovakia. E-mail: erika.zetochova@nppc.sk

Original article
Received 20 October 2022; 1st revised 6 December 2022; accepted 24 January 2023; published online 3 February 2023

Summary: 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.

Keywords: white lupine; chickpea; grass pea; bioactive compound; biologically effective preparation

Download:
  (pdf, 352.48 Kb, 277x)