Predisposition of Soybean ( Glycine max L.) to the Accumulation of Phenolic Compounds Depending on the Purpose of Its Us
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Predisposition of Soybean (Glycine max L.) to the Accumulation of Phenolic Compounds Depending on the Purpose of Its Use D. R. Shafigullina, *, E. P. Proninaa, M. S. Ginsa, b, and A. V. Soldatenkoa aFederal
Scientific Center for Vegetable Growing, VNIISSOK, Moscow oblast, 143080 Russia bPeoples' Friendship University of Russia, Moscow, 117198 Russia *e-mail: [email protected] Received February 3, 2020; revised March 15, 2020; accepted March 20, 2020
Abstract—The paper summarizes a 3-year study of the total accumulation of phenolic compounds (PC), which represent the most important group of alcohol- and water-soluble antioxidants, in seeds and vegetative organs of vegetable soybean. The study was carried out using a Folin-Ciocalteu spectrophotometric method. Oil-bearing and vegetable soybean samples were grown in a greenhouse and on the experimental field of the Federal Scientific Center for Vegetable Growing (Moscow oblast). PC accumulation in the phases of the technical (R6) and biological (R8) ripeness of vegetable soybean varieties was first studied under conditions of the northern border of the crop cultivation zone (55° N). The PC content in vegetative organs of plants at the R6 phase significantly exceeded that in seeds (12.0 and 4.1 mg/g of dry weight, respectively). In both R6 and R8 phases, accumulation of phenolic compounds in seeds of vegetable forms exceeded that in the oilseed varieties by 36.6 and 10%, respectively; the average exceeding at the R8 phase for the 3 years of study was 26.3%. Some vegetable lines, such as Gokuwase Hayabusa Edamame, Sample A, and Tundra, were characterized by a high PC content (4.9 mg/g). The study of accumulation of such compounds in vegetable forms under conditions of the Central region of the Nonchernozem zone showed a high potential of their use for the creation of varieties characterized by a high PC content and suitable for production of functional and medicinal vegetable products. Keywords: vegetable soybean, Glycine max (L.) Merr., phenolic compounds, antioxidants, functional products DOI: 10.3103/S1068367420050171
INTRODUCTION In recent years, soybean attracts a large amount of global attention not only as oil-bearing but also as a valuable vegetable crop [1, 2] used in national cuisines as the main dish, additive to first or second courses, or a high-protein snack [3]. One of the advantages of vegetable soybean is the possibility to use its seeds at a technical ripeness phase, when the activity of antinutrients is minimal; the cooking of such seeds requires only several minutes of thermal treatment [4]. Phenolic compounds (PC) represent aromatic secondary metabolites with hydroxyl groups and are obligatory components of plants [5]. Features of various plant species influence on the composition of such compounds significantly differing between different plant taxa [6]. According to the existing experimental data, these compounds play a great role in plant growth and development. For example, one of the most important functions of phenolic compoun
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