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 -