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Evaluation of the Phenolic Content in the Aerial Parts of Different Varieties of Cichorium intybus L
- 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.
- Subjects :
- Flavonoids
biology
Cyanidin
Decoction
General Chemistry
biology.organism_classification
Mass Spectrometry
Chicory
Plant Leaves
chemistry.chemical_compound
Horticulture
Phenols
Species Specificity
chemistry
Chlorogenic acid
Glucoside
Cichorium
Botany
Tartaric acid
Delphinidin
General Agricultural and Biological Sciences
Quercetin
Chromatography, High Pressure Liquid
Subjects
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