Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7586709 | Food Chemistry | 2017 | 7 Pages |
Abstract
In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54 mg/kg) and trans-ferulic acid (1.85 mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62 mg/kg). The red chicory variety had higher anthocyanin (12.80 mg/kg), and contained more phenolics, extractable (8855.50 mg GAE/100 g) and hydrolysable (7005.51 mg GAE/100 g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14 μmol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.
Keywords
Trans-ferulic acid (PubChem CID: 445858)Hesperidin (PubChem CID: 3594)Neohesperidin (PubChem CID: 442439)Naringin (PubChem CID: 442428)Kaempferol (PubChem CID: 5280863)Quercetin (PubChem CID: 5280343)(+)-catechin (PubChem CID: 9064)p-Coumaric acid (PubChem CID: 637542)AnthocyaninsProtocatechuic acid (PubChem CID: 72)Syringic acid (PubChem CID: 10742)Vanillic acid (PubChem CID: 8468)Chlorogenic acid (PubChem CID: 1794427)Gallic acid (PubChem CID: 370)BioaccessibilityPhenolsMyricetin (PubChem CID: 5281672)Chicory
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Yasemin Sahan, Ozan Gurbuz, Metin Guldas, Nurcan Degirmencioglu, Aynur Begenirbas,