Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey


Şahan Y. , Gürbüz O. , Guldas M. , Değirmencioğlu N., Begenirbas A.

FOOD CHEMISTRY, vol.217, pp.483-489, 2017 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 217
  • Publication Date: 2017
  • Doi Number: 10.1016/j.foodchem.2016.08.108
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.483-489
  • Keywords: Chicory, Phenols, Anthocyanins, Bioaccessibility, IN-VITRO BIOACCESSIBILITY, INTYBUS-L., ANTHOCYANINS, BLUEBERRIES, POLYPHENOLS, CULTIVAR, EXTRACT, STORAGE, FRUIT, PARTS

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 mu mol 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. (C) 2016 Elsevier Ltd. All rights reserved.