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
Journal of Food and Nutrition Research, 62, 2023, No. 1, s. 26-34

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

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