Studies on influence of rapeseed vegetation stages on level of phenolic compounds

Abstract

A study was conducted to evaluate the changes in native antioxidants in rapeseed (Brassica napus L),
which take place during crop growth. During the growth, in anatomical parts of plants (Kana and Spencer
varieties), the increased content of hydrophilic antioxidants (phenolic compounds) was observed. During
the plant maturation the decrease of phenolic acids was observed both in leaves during blooming and in
hulls. During that time, total phenolic acid content decreased by 50% in Kana and by 40% in Spencer. The
profile of phenolic acids in sampled rapeseed varieties was characterized by the highest level of sinapic
acid and its low molecular derivative. It was proved, that during successive stages of maturation, the content
of phenolic acids varied in anatomical parts of the plant. This may suggest different biological functions of
particular phenolic compounds.