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

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, Piestany, 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 center dot kg(-1) of dry weight (DW), trans-ferulic acid 3.69 mg center dot kg(-1) DW and myricetin 9.11 mg center dot kg(-1) DW. The content of 4-hydroxybenzoic acid in chickpea ranged from 4.52 mg center dot kg(-1) DW in variant D to 17.25 mg center dot 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 center dot kg(-1) DW and variant D 1.79 mg center dot kg(-1) DW of 4-hydroxybenzoic acid. The highest total polyphenolics content in grass pea was in variant A, 171.19 mg center dot 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.

Automated summary

The influence of biologically effective preparations on the content of phenolic compounds and the total polyphenolics content in legumes was evaluated. The results showed that the combination treatment of Rizobin LF and Lexin had the highest content of phenolic compounds in white lupine. The lowest content of caffeic acid, trans-ferulic acid, and myricetin in white lupine was found in the variant B with Rizobin LF. The highest total polyphenolics content in grass pea was observed in the control variant A.