Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
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 (2.54mg/kg) and trans-ferulic acid (1.85mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62mg/kg). The red chicory variety had higher anthocyanin (12.80mg/kg), and contained more phenolics, extractable (8855.50mg GAE/100g) and hydrolysable (7005.51mg GAE/100g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14μmol 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.
Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: yaseminsahan@gmail.com.
Yasemin
Y
Sahan
Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: ozang@uludag.edu.tr.
Ozan
O
Gurbuz
Uludag University Karacabey Vocational School, Dept. of Food Processing, Karacabey Campus, 16700 Bursa, Turkey. Electronic address: mguldas@uludag.edu.tr.
Metin
M
Guldas
Bandırma Onyedi Eylul University, Bandırma Vocational School, Dept. of Food Processing, 10200 Balikesir, Turkey. Electronic address: nurcan.degirmencioglu@gmail.com.
Nurcan
N
Degirmencioglu
Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: a.begenirbas@gmail.com.
Aynur
A
Begenirbas
D000872:Anthocyanins / Q000032:analysis; D000975:Antioxidants / Q000032:analysis*; D002392:Catechin / Q000032:analysis; D018651:Cichorium intybus / Q000378:metabolism*; D062385:Hydroxybenzoates / Q000032:analysis; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000032:analysis*; D059808:Polyphenols / Q000032:analysis; D014421:Turkey
D000872:Anthocyanins; D000975:Antioxidants; D062385:Hydroxybenzoates; D010636:Phenols; D010936:Plant Extracts; D059808:Polyphenols; D002392:Catechin; C017616:phenolic acid
(+)-Catechin (PubChem CID: 9064); Anthocyanins; Bioaccessibility; Chicory; Chlorogenic acid (PubChem CID: 1794427); Gallic acid (PubChem CID: 370); Hesperidin (PubChem CID: 3594); Kaempferol (PubChem CID: 5280863); Myricetin (PubChem CID: 5281672); Naringin (PubChem CID: 442428); Neohesperidin (PubChem CID: 442439); Phenols; Protocatechuic acid (PubChem CID: 72); Quercetin (PubChem CID: 5280343); Resveratrol (PubChem CID: 44154); Rutin hydrate (PubChem CID: 16218542); Syringic acid (PubChem CID: 10742); Vanillic acid (PubChem CID: 8468); p-coumaric acid (PubChem CID: 637542); trans-Ferulic acid (PubChem CID: 445858); trans-caffeic acid (caffeic acid) (PubChem CID: 689043)