Title of article :
Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers
Author/Authors :
Sinkovi?، نويسنده , , Lovro and Dem?ar، نويسنده , , Lea and ?nidar?i?، نويسنده , , Dragan and Vidrih، نويسنده , , Rajko and Hribar، نويسنده , , Janez and Treutter، نويسنده , , Dieter، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2015
Pages :
7
From page :
507
To page :
513
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/100 g 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.
Keywords :
Cichoric acid , Hydroxycinnamic acid , HPLC-DAD , Phenolic fingerprint , fertilizer
Journal title :
Food Chemistry
Serial Year :
2015
Journal title :
Food Chemistry
Record number :
1979038
Link To Document :
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