Czech J. Food Sci., 2014, 32(1):10-15 | DOI: 10.17221/520/2012-CJFS

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potentialOriginal Paper

Lovro SINKOVIČ, Janez HRIBAR, Rajko VIDRIH
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia

We determine the total polyphenol content (TPC) and antioxidative potential (AOP) in external and internal leaves of different cultivars of chicory, both before and after storage. We analysed the red cultivars Leonardo, Trevisio, Mesola, Verona, and Chioggia, the red-spotted cultivar Castelfranco, and the sweet cultivars Jupiter, Uranus, and Mercurius. The chicories were stored at temperatures from 0.1°C to 0.8°C and relative humidity from 90% to 95%. Cultivar and leaves significantly influenced TPC and AOP, while storage influenced AOP only. The outer leaves showed significantly higher TPC and AOP. The TPC in chicory ranged from 20 mg/100 g to 400 mg/100 g fresh weight and the AOP ranged from 0.20 μmol/g to 0.85 μmol/g fresh weight.

Keywords: antioxidants; AOP; DPPH; leaves; storage

Published: February 28, 2014  Show citation

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SINKOVIČ L, HRIBAR J, VIDRIH R. Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential. Czech J. Food Sci. 2014;32(1):10-15. doi: 10.17221/520/2012-CJFS.
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