Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm

Publication date: May 2015 Source:Journal of Food Composition and Analysis, Volume 39 Author(s): Federico Ferioli , Manuela Agata Manco , L. Filippo D’Antuono Fresh edible parts of 32 endive (var. crispum and latifolium) and 64 chicory accessions (Head radicchio, Sugarloaf, Leafy radicchio, and Witloof types) were analyzed for their sesquiterpene lactone (SL) and phenolic concentrations, and HPLC profile. Six SL and 20 phenolic compounds, belonging to hydroxycinnamic acids, flavonoids, and anthocyanins, were quantified. Total SL were in the range of 128–2045 and 383–2497mgkg−1 d.m. for endive and chicory, respectively, whereas total phenolics ranged from 2207 to 15,235 and from 1356 to 77,907mgkg−1 d.m. in the two species. An ample variability and significant differences were detected between endive and chicory and among variety and type, within species. On average, the highest SL concentration was verified in Sugarloaf chicory, whereas red Head radicchio chicories showed the highest phenolic concentration. The two species were clearly separated on the basis of discriminant analysis, with Witloof chicory showing some similar features to endive.

Source: Journal of Food Composition and Analysis - January 26, 2015 Category: Food Science Source Type: research