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Evaluation of the Phenolic Content in the Aerial Parts of Different Varieties of Cichorium intybus L

Authors :
Francesca Ieri
Franco Francesco Vincieri
Marzia Innocenti
Sandra Gallori
C. Giaccherini
Nadia Mulinacci
Source :
Journal of Agricultural and Food Chemistry. 53:6497-6502
Publication Year :
2005
Publisher :
American Chemical Society (ACS), 2005.

Abstract

Fresh aerial parts of different chicory varieties: green chicory (c.v. "Catalogna"), two red chicory varieties ("radicchio rosso di Chioggia" and "radicchio rosso di Treviso"), and Witloof or Belgian endive were analyzed by HPLC/DAD/MS. The chromatographic fingerprint was diagnostic for each variety. A monocaffeoyl tartaric acid, chlorogenic acid, and chicoric acid were detected in all the varieties, while cyanidin 3-O-glucoside, delphinidin 3-O-(6'' malonyl) glucoside, and cyanidin 3-O-(6'' malonyl) glucoside were the main phenolic compounds in the red varieties. The flavonoidic compounds, quercetin 3-O-glucuronide and luteolin 7-O-glucuronide, were absent in the Witloof sample. The phenolic compounds from total leaves were the same as those obtained from only the colored parts; nevertheless, the total amount was remarkably lower with a decrease of up to 80% for Belgian endive. Chemical stability at high temperature was observed for the phenolic fraction from the green variety after decoction at 100 degrees C for 30 min.

Details

ISSN :
15205118 and 00218561
Volume :
53
Database :
OpenAIRE
Journal :
Journal of Agricultural and Food Chemistry
Accession number :
edsair.doi.dedup.....ad48798601e426e45fa2fafed85692da
Full Text :
https://doi.org/10.1021/jf050541d