title: Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.
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.
authors.affiliation: Dipartimento di Scienze Farmaceutiche, Università di Firenze, Via Ugo Schiff 6, 50019 Sesto F.no, Florence, Italy.
authors.forename: Marzia
authors.initials: M
authors.lastname: Innocenti
authors.forename: Sandra
authors.initials: S
authors.lastname: Gallori
authors.forename: Catia
authors.initials: C
authors.lastname: Giaccherini
authors.forename: Francesca
authors.initials: F
authors.lastname: Ieri
authors.forename: Franco F
authors.initials: FF
authors.lastname: Vincieri
authors.forename: Nadia
authors.initials: N
authors.lastname: Mulinacci
mesh_terms: D018651:Cichorium intybus / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids / Q000032:analysis; D013058:Mass Spectrometry; D010636:Phenols / Q000032:analysis*; D018515:Plant Leaves / Q000737:chemistry*; D013045:Species Specificity
chemical_list: D005419:Flavonoids; D010636:Phenols