| Abstrakt: |
The studies were conducted to explore the total water-soluble antioxidants, polyphenol compounds, and flavonoids in the vegetable soybean seeds at the stages of industrial (R6) and biological (R8) ripeness. The values of these parameters were respectively 2.6 mg eq gallic acid/g, 4.1 mg eq gallic acid/g, and 0.69 mg eq quercetin/g at the industrial ripeness stage of vegetable soybeans. At the same time, the total water-soluble antioxidants of grain and vegetable samples were identical and the total polyphenolic compounds in vegetable types were 36.6% higher than in grain-type varieties, but the accumulation of isoflavones was 16.6% lower. There was an increase in the accumulation of alcohol-soluble antioxidants during the transition of plants from technical to biological ripeness, while the amount of the water-soluble fraction decreased. The total water-soluble antioxidants, polyphenolic compounds, and flavonoids in vegetable soybean were respectively 2.2 mg eq gallic acid/g, 4.8 mg eq gallic acid/g, and 0.90 mg eq quercetin/g at the stage of biological ripeness. This is respectively 10.0, 26.3, and 9.7% higher than that of grain-type varieties. Significant relationships were found between the total water-soluble antioxidants and polyphenolic compounds (r = 0.80 ± 0.14) and polyphenolic compounds and isoflavones (r = 0.81 ± 0.12) at the stage of biological ripeness. The accumulation of water- and alcohol-soluble antioxidants in the seeds of vegetable-type soybeans is different from the grain-type soybean varieties in the Central Region of the Nonchernozem zone. [ABSTRACT FROM AUTHOR] |
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