Вариабельность фенольных соединений у разных сортов капусты кейл (Brassica oleracea L. Var. Acephala)
Автор: Алмуграби Е., Галиев И.В., Хакимзянова Р.П., Мостякова А.А., Тимофеева О.А.
Журнал: Овощи России @vegetables
Рубрика: Агрохимия, агропочвоведение, защита и карантин растений
Статья в выпуске: 4 (78), 2024 года.
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Актуальность. Капуста кейл (Brassica oleracea L. var. acephala) - листовая овощная культура с зелеными, красными и фиолетовыми листьями, культивируется в Северной и Центральной Европе, а также в Северной Америке. Кейл занимает заслуженно высокое место в списке функциональных продуктов из-за большого содержания биологически активных веществ. Капуста кейл содержит витамины, минералы, антиоксидантные соединения, углеводы, ненасыщенные жирные кислоты, белки и пищевые волокна. Несмотря на высокую привлекательность в качестве функционального продукта питания, в России она в массовых масштабах не возделывается. Материал и методика. Целью настоящей работы является изучение содержания фенольных соединений в двух сортах капусты кейл для обоснования рекомендаций по ее культивированию в России. В качестве объекта исследования использовали сорт и гибрид капусты кейл -Dwarf Blue Scotch с зеленым листьями и гибрид Redbor Fi с красными листьями. Изучали содержание растворимых фенольных соединений и флавоноидов, а также качественный состав фенольных соединений в капусте кейл, определение проводили по общепринятым методикам. В качестве проб для анализа использовали выращенные растения в возрасте 16 недель. Опыт проводили в лабораторных условиях в 5-кратной повторности.
Капуста кейл, сорт, фенольные соединения, флавоноиды, высокоэффективная жидкостная хроматография
Короткий адрес: https://sciup.org/140305796
IDR: 140305796 | УДК: 635.347:631.524.82 | DOI: 10.18619/2072-9146-2024-4-49-53
Variability of phenolic compounds in different varieties of kale cabbage (Brassica oleracea L. Var. Acephala)
Relevance. Cabbage Kale (Brassica oleracea L. var. acephala) Is a green, red and purple leafy vegetable cultivated In Northern and Central Europe, as well as North America. Kale deservedly occupies a high place In the list of functional products due to Its high content of biologically active substances. Kale contains vitamins, minerals, antioxidant compounds, carbohydrates, unsaturated fatty acids, proteins and dietary fiber. Despite its high attractiveness as a functional food product, it is not cultivated on a massive scale in Russia. Methodology. The purpose of this work is to study the content of phenolic compounds in two varieties of kale cabbage to substantiate recommendations for its cultivation in Russia. The variety and hybrid of kale cabbage - Dwarf Blue Scotch with green leaves and the hybrid Redbor F1 with red leaves - were used as the object of the study. The content of soluble phenolic compounds and flavonoids, as well as the qualitative composition of phenolic compounds in kale cabbage, was studied. Determination was carried out according to generally accepted methods. Grown plants at the age of 16 weeks were used as samples for analysis. The experiment was carried out in laboratory conditions in 5 replicates.
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