Phenolic Compounds of Sphagnum Peat

G. V. Naumova, A. E. Tomson, N. A. Zhmakova, N. L. Makarova, and T. F. Ovchinnikova

Institute for Nature Management, Belarussian Academy of Sciences, ul. F. Skoriny 10, Minsk, 220114 Belarus

e-mail: zhmakova@mail.ru

Received November 20, 2012

Abstract—The results of studies of various phenolic compounds, which are the constituents of Sphagnum
magellanicum peat of different degrees of decomposition, showed that it is characterized by high concentrations
of free phenol compounds, which include phenolcarboxylic acids, catechols, and flavonols. It was found that
an increase in the degree of decomposition leads to a decrease in phenolcarboxylic acids in the composition of
peat with a simultaneous considerable increase in the concentration of flavonols—an important group of bio-
logically active phenol compounds.

DOI: 10.3103/S0361521912060092

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