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Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers.
Food Chem. 2015 Jan 01; 166:507-513.FC

Abstract

Chicory (Cichorium intybus L.) is a typical Mediterranean vegetable, and it shows great morphological diversity, including different leaf colours. Five cultivars commonly produced in Slovenia ('Treviso', 'Verona', 'Anivip', 'Castelfranco', 'Monivip') were grown in pots under controlled conditions in a glasshouse, with organic and/or mineral fertilizers administered to meet nitrogen requirements. HPLC analysis was carried out to study the phenolic compositions of the leaves. A total of 33 phenolic compounds were extracted from these chicory leaves and were quantitatively evaluated in an HPLC-DAD-based metabolomics study. Among the cultivars, the highest TPC was seen for 'Treviso' (300.1 mg/100 g FW), and the lowest, for 'Castelfranco' (124.9 mg/100g FW). Across the different treatments, the highest TPC was in the control samples (254.3 mg/100 g FW), and the lowest for the organic (128.6 mg/100 g FW) and mineral fertilizer (125.5 mg/100 g FW) treatments. The predominant phenolic compounds in all of the samples were hydroxycinnamic acids, including chlorogenic and cichoric acid. Fertilizer administration provides a discriminant classification of the chicory cultivars according to their phenolic compounds.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Sinkovič L
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia. Electronic address: lovro.sinkovic@gmail.com.
Demšar L
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Žnidarčič D
Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Vidrih R
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Hribar J
Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia.
Treutter D
Unit of Fruit Science, Technische Universität München, Dürnast 2, D-85354 Freising-Weihenstephan, Germany.

MeSH

ChicoryChromatography, High Pressure LiquidCoumaric AcidsDiscriminant AnalysisFertilizersMineralsPhenolsPlant LeavesPrincipal Component Analysis

Pub Type(s)

Journal Article

Language

eng

PubMed ID

25053087

Citation

Sinkovič, Lovro, et al. "Phenolic Profiles in Leaves of Chicory Cultivars (Cichorium Intybus L.) as Influenced By Organic and Mineral Fertilizers." Food Chemistry, vol. 166, 2015, pp. 507-513.
Sinkovič L, Demšar L, Žnidarčič D, et al. Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers. Food Chem. 2015;166:507-513.
Sinkovič, L., Demšar, L., Žnidarčič, D., Vidrih, R., Hribar, J., & Treutter, D. (2015). Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers. Food Chemistry, 166, 507-513. https://doi.org/10.1016/j.foodchem.2014.06.024
Sinkovič L, et al. Phenolic Profiles in Leaves of Chicory Cultivars (Cichorium Intybus L.) as Influenced By Organic and Mineral Fertilizers. Food Chem. 2015 Jan 1;166:507-513. PubMed PMID: 25053087.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers. AU - Sinkovič,Lovro, AU - Demšar,Lea, AU - Žnidarčič,Dragan, AU - Vidrih,Rajko, AU - Hribar,Janez, AU - Treutter,Dieter, Y1 - 2014/06/13/ PY - 2014/03/10/received PY - 2014/06/04/revised PY - 2014/06/05/accepted PY - 2014/7/24/entrez PY - 2014/7/24/pubmed PY - 2015/12/15/medline KW - Cichoric acid KW - Fertilizer KW - HPLC-DAD KW - Hydroxycinnamic acid KW - Phenolic fingerprint SP - 507 EP - 513 JF - Food chemistry JO - Food Chem VL - 166 N2 - Chicory (Cichorium intybus L.) is a typical Mediterranean vegetable, and it shows great morphological diversity, including different leaf colours. Five cultivars commonly produced in Slovenia ('Treviso', 'Verona', 'Anivip', 'Castelfranco', 'Monivip') were grown in pots under controlled conditions in a glasshouse, with organic and/or mineral fertilizers administered to meet nitrogen requirements. HPLC analysis was carried out to study the phenolic compositions of the leaves. A total of 33 phenolic compounds were extracted from these chicory leaves and were quantitatively evaluated in an HPLC-DAD-based metabolomics study. Among the cultivars, the highest TPC was seen for 'Treviso' (300.1 mg/100 g FW), and the lowest, for 'Castelfranco' (124.9 mg/100g FW). Across the different treatments, the highest TPC was in the control samples (254.3 mg/100 g FW), and the lowest for the organic (128.6 mg/100 g FW) and mineral fertilizer (125.5 mg/100 g FW) treatments. The predominant phenolic compounds in all of the samples were hydroxycinnamic acids, including chlorogenic and cichoric acid. Fertilizer administration provides a discriminant classification of the chicory cultivars according to their phenolic compounds. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25053087/Phenolic_profiles_in_leaves_of_chicory_cultivars__Cichorium_intybus_L___as_influenced_by_organic_and_mineral_fertilizers_ DB - PRIME DP - Unbound Medicine ER -