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Mirkhamidova Parida, Doctor of biology, professor, Tashkent state pedagogical university named after Nizami, Uzbekistan E-mail: parida.mirxamidova@mail.ru Xidirov Mukhammad Tursunkulovich, Teacher, Tashkent state pedagogical university named after Nizami, Uzbekistan E-mail: khidirov.tursunkilovich@mail.ru Valikhanova AqidaKamoliddin qizi, Masters, Tashkent state pedagogical university named after Nizami, Uzbekistan E-mail: valikhanovaakida@gmail.com Saitjanov Shakhzod Akhmadjonovich, Masters, Tashkent state pedagogical university named after Nizami, Uzbekistan E-mail: Saitjanov10@gmail.com Batirov Bobir Mekhmanovich, Candidate of biology, associated professor, Kazakhstan E-mail: sgzzh.itf.2016@mail.ru
TO DEFINE THE FLAVONOIDS HAVING ANTIOXIDANT PECULIARITIES IN CEREALS AND LEGUMINOUS PLANTS
Abstract. Quantity of flavonoids in cereals and leguminous plants was learned. Results showed, that the quantity of flavonoids in the cereals and leguminous plants are different in their variations and it depends their period of growth. The highest generalconcentration of flavonoidsin the cereals and leguminous plants in their period of growthis oats and it make up 37.4 mg/g on the fifth day of cultivation period. Research showed that the total amount of flavonoids in developed leguminous plants: soy and mung bean was lower than that found in wheat. It was defined that the total flavonoids in the developed soy bean on the fifth day was 21.2 mg/g and in mung bean was 17.2 mg/g.
Keywords: flavonoids, antioxidant, developed cereals and leguminous plants: oats, barley, wheat, soy and mung bean.
Flavonoids are not synthesized in organisms of animals, they are adopted in organism together with food. Flavonoids are wide spread in nature and they encounter almost in all high plants. Especially, Fabaceae, Asteraceae, Compostae, Apiace-ae, Umbelliferae, Ranunculaceae, Rosaceae and other family members are rich to flavonoids. These group combinations will be as solution in cellular sap of all organs of plants. Flavonoids are more accumulated especially in flowering period of plants, then their quantity will be decreased [1; 7].
The amount of general flavonoids in various seasons for medicinal plants were defined [6]. Flavonoids are biologically active combinations, they influence as antioxidant, protecting the organism from free radicals and intensify tolerance against to an influence of external factors. Flavonoids can be used for correcting many diseases. Flavonoids especially decrease the
fragility of blood vessel, can be used as the gall and urine extracting means [1; 2; 7].
Having antioxidant peculiarities in cereals and leguminous plants the amount of vitamin C has also been learned [4].
The main reason for our study to identify flavonoids that have antioxidant effects for wheat, barley, oats, soy and mung bean.
It was used over the 1% of triton X-100 with the solution of 96% spirts for determination flavonoids in plant materials. A reaction was based to complex arising with the stable color as a result of boron solution of lemon acid in the flavonoids that separated from plant tissues. The arisen color complex was measured in spectrometer-46 of 420 nm, the quantity of general flavonoids in medicinal plants was defined [5].
TO DEFINE THE FLAVONOIDS HAVING ANTIOXIDANT PECULIARITIES IN CEREALS AND LEGUMINOUS PLANTS
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1 - day 3 - day 5 - day 7 - day 9 - day
\ Germinated wheat ^ Germinated oat Germinated barley Figure 1. The content of flavonoids in germinated cereals
25 -,
W> 20
6JD
s
1 - day 3 - day 5 - day 7 - day 9 - day
= Sprouted «Sprouted soybeans mung beans
Figure 2. The content of flavonoids in sprouted legumes
The results show that the amount of flavonoids in the cereal and leguminous plants is different and depends on the period of their period of growth. The highest generalcon-centration of flavonoidsin the cereals and leguminous plants in their period of growthis oats and it make up 37.4 mg/g. It was defined that during the remaining days of the cultivation periodit's amount was lower than wheat and barley. On the fifth day of cultivation period in wheat the amount of flavonoids waslower than oats and it made up 29.4 mg/g. The total amount of flavonoids on the first day of the growing period for wheat we found 14.3 mg/g, 15.8 mg/g on the third day, 28.95 mg/g on the seventh day, and 11.1 mg/g on the ninth day. In the cultivated barley, we observed that the total flavonoids was lower than wheat. On the fifth day of barley growing it's the highest concentration was 19.9 mg/g.
On the first and third days of cultivating we defined that it was 13.3 mg/g, on the seventh day 11.6 mg/g and on the ninth day 10.1 mg/g.
Cultivated leguminous plants: the total amount of flavonoids in soy and mung bean was lower than that found in wheat. We haveidentified that the total flavonoids in soy bean on it's fifth day was 21.2 mg/g and inmung was 17.2 mg/g.
Thus, the flavonoids in the cultivation period of cereals and leguminous plants were different, and the highest concentration of flavonoids was observed on the fifth day of the oats.
The results showed, that the total flavonoids, which have antioxidant peculiarities, are found in cereals and leguminous plants - wheat, oats, barley, soy and mung bean, and the highest concentration was in oats of the fifth day cultivation period with 37.4 mg/g.
References:
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4. Mirkhamidova P., Babokhanova D. B., Khuzhanazarov U. E., Isabekova M. A. "A determination of antioxide vitamin C during the period of growth of grains and leguminous plants". European Science Review 2017.- No. 1-2.- P. 6-8.
5. Rogojin V. V. Practicum on biological chemistry.- Sankt-Petersburg. -Moscow-Krasnodar 2006.- 255 p.
6. Khujanazarov U. E., Mirkhamidova P., Valikxanova A. K. "Janubi - G'arbiy Zarafshon tizmasi Qashqadaryo havzasidagi dorivor o'simliklar tarkibidagi flavonoidlarni aniqlash" QarDUxabarlari. 2017.- No. 4.- P. 44-47.
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