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

Author

Listed:
  • Lovro SINKOVIČ

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia)

  • Janez HRIBAR

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia)

  • Rajko VIDRIH

    (Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Slovenia)

Abstract

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.

Suggested Citation

  • Lovro SINKOVIČ & Janez HRIBAR & Rajko VIDRIH, 2014. "Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 10-15.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:520-2012-cjfs
    DOI: 10.17221/520/2012-CJFS
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    Keywords

    antioxidants; AOP; DPPH; leaves; storage;
    All these keywords.

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