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VARIETY SPECIFICITY OF PHYTOCHEMICAL COMPOSITION B. OLERACEA L. VAR. ACEPHALA

Purpose of work - Comparative analysis the content of phenolic compounds, flavonoids, carotenoids, vitamin C, protein and sugars in different varieties of cabbage kale (B. oleracea L. convar. Acephala). As an object of study, we used 2 varieties of cabbage kale - Premier cabbage, Dwarf Blue Curled with green leaves, Redbor with red leaves and Scarlet with purple. It was shown that the content of phenolic compounds and flavonoids was significantly higher in red varieties, compared with green. The content of carotenoids was higher in green varieties. The highest content of flavonoid was found in the variety «Scarlet» and vitamin C in the variety «Redbor». However, the amount of proteins and sugars, there were no significant differences between the varieties.