CONTENT OF FREE AND BOUND POLYPHENOLS FROM CEREALS AND LEGUMES

The subject of phenolic antioxidants from cereals and legumes is under scrutiny of foreign and domestic scientists who study not only their qualitative and quantitative composition but the pharmacological effect on the macroorganism too. Polyphenols are known with their high antioxidant properties, inhibitory action on the enzymes α- glucosidase and maltase, antimutagenic and anticarcinogenic activity. As well as contribute to the normalization of thyroid function, which confirms the possibility of using the preparations containing flavonoids in the existing ecological situation in Ukraine. The article presents a study of the content of free and bound polyphenols in cereals and legumes that are grown in our country. Samples (wheat, polished rice and red rice, rye, barley, corn, oats, oatmeal, buckwheat, peas, chickpeas, colored beans and white beans, lentils) were subjected to grinding to 750µm with following drying to determine the moisture content. Free polyphenols extracted from samples treated with 70% ethanol at 4°C for 16 hours. For extraction of bound polyphenols from cereal were used the extractant 2N NaOH (t = 80 ° C, τ = 2h, hydronic 1:10). During the study legumes samples was determinated the optimal ratio of dry sample : extractant under the same extraction conditions. Were used the following ratio: 1:5, 1:10, 1:15, 1:20, 1:25, 1:30, 1:35, 1:40. The contents of polyphenols in the extracts was determined by the Folin-Ciocalteu method, pre-neutralized alkaline extracts with 3M HCl. It was found that the optimal ratio of the dry sample: extracting agent is 1:30. Based on the data, it was found that in cereals and legumes samples dominated bound polyphenols. The high levels showed: peas - 3.98mg/g, rye - 3,41mg/g, chickpeas - 3,10mg/g, and others, that positioning them as potential sources of free polyphenols. A high content of free polyphenolic compounds was found in: buckwheat - 2,14mg, corn - 1,05mg, oats - 1,15mg and colored beans - 1,10mg. Saturation of ready meals with these components will allow to enrich the food with bioavailable phenolic antioxidants.