Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential
Sinkovic, L., University of Ljubljana (Slovenia). Dept. of Food Science and Technology | Hribar, J., University of Ljubljana (Slovenia). Dept. of Food Science and Technology | Vidrih, R., University of Ljubljana (Slovenia). Dept. of Food Science and Technology
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 deg C to 0.8 deg 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 micromol/g to 0.85 micromol/g fresh weight.
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