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Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.
Food Chem. 2017 Feb 15; 217:483-489.FC

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 (2.54mg/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.

Authors+Show Affiliations

Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: yaseminsahan@gmail.com.Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: ozang@uludag.edu.tr.Uludag University Karacabey Vocational School, Dept. of Food Processing, Karacabey Campus, 16700 Bursa, Turkey. Electronic address: mguldas@uludag.edu.tr.Bandırma Onyedi Eylul University, Bandırma Vocational School, Dept. of Food Processing, 10200 Balikesir, Turkey. Electronic address: nurcan.degirmencioglu@gmail.com.Uludag University, Agricultural Faculty, Dept. of Food Engineering, Gorukle Campus, 16059 Bursa, Turkey. Electronic address: a.begenirbas@gmail.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27664662

Citation

Sahan, Yasemin, et al. "Phenolics, Antioxidant Capacity and Bioaccessibility of Chicory Varieties (Cichorium Spp.) Grown in Turkey." Food Chemistry, vol. 217, 2017, pp. 483-489.
Sahan Y, Gurbuz O, Guldas M, et al. Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chem. 2017;217:483-489.
Sahan, Y., Gurbuz, O., Guldas, M., Degirmencioglu, N., & Begenirbas, A. (2017). Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. Food Chemistry, 217, 483-489. https://doi.org/10.1016/j.foodchem.2016.08.108
Sahan Y, et al. Phenolics, Antioxidant Capacity and Bioaccessibility of Chicory Varieties (Cichorium Spp.) Grown in Turkey. Food Chem. 2017 Feb 15;217:483-489. PubMed PMID: 27664662.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey. AU - Sahan,Yasemin, AU - Gurbuz,Ozan, AU - Guldas,Metin, AU - Degirmencioglu,Nurcan, AU - Begenirbas,Aynur, Y1 - 2016/08/31/ PY - 2015/07/09/received PY - 2016/07/10/revised PY - 2016/08/27/accepted PY - 2016/9/25/entrez PY - 2016/9/25/pubmed PY - 2016/12/31/medline KW - (+)-Catechin (PubChem CID: 9064) KW - Anthocyanins KW - Bioaccessibility KW - Chicory KW - Chlorogenic acid (PubChem CID: 1794427) KW - Gallic acid (PubChem CID: 370) KW - Hesperidin (PubChem CID: 3594) KW - Kaempferol (PubChem CID: 5280863) KW - Myricetin (PubChem CID: 5281672) KW - Naringin (PubChem CID: 442428) KW - Neohesperidin (PubChem CID: 442439) KW - Phenols KW - Protocatechuic acid (PubChem CID: 72) KW - Quercetin (PubChem CID: 5280343) KW - Resveratrol (PubChem CID: 44154) KW - Rutin hydrate (PubChem CID: 16218542) KW - Syringic acid (PubChem CID: 10742) KW - Vanillic acid (PubChem CID: 8468) KW - p-coumaric acid (PubChem CID: 637542) KW - trans-Ferulic acid (PubChem CID: 445858) KW - trans-caffeic acid (caffeic acid) (PubChem CID: 689043) SP - 483 EP - 489 JF - Food chemistry JO - Food Chem VL - 217 N2 - 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. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/27664662/Phenolics_antioxidant_capacity_and_bioaccessibility_of_chicory_varieties__Cichorium_spp___grown_in_Turkey_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(16)31348-6 DB - PRIME DP - Unbound Medicine ER -