Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro
Апстракт
The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.
Извор:
Journal of the Serbian Chemical Society, 2016, 81, 10, 1141-1149Издавач:
- Srpsko hemijsko društvo, Beograd
DOI: 10.2298/JSC160313057S
ISSN: 0352-5139
WoS: 000388028400004
Scopus: 2-s2.0-84993990005
Институција/група
PharmacyTY - JOUR AU - Jančić, Dejan AU - Todorović, Vanja AU - Bašić, Zorica AU - Šobajić, Slađana PY - 2016 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2626 AB - The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters. PB - Srpsko hemijsko društvo, Beograd T2 - Journal of the Serbian Chemical Society T1 - Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro VL - 81 IS - 10 SP - 1141 EP - 1149 DO - 10.2298/JSC160313057S ER -
@article{ author = "Jančić, Dejan and Todorović, Vanja and Bašić, Zorica and Šobajić, Slađana", year = "2016", abstract = "The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.", publisher = "Srpsko hemijsko društvo, Beograd", journal = "Journal of the Serbian Chemical Society", title = "Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro", volume = "81", number = "10", pages = "1141-1149", doi = "10.2298/JSC160313057S" }
Jančić, D., Todorović, V., Bašić, Z.,& Šobajić, S.. (2016). Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro. in Journal of the Serbian Chemical Society Srpsko hemijsko društvo, Beograd., 81(10), 1141-1149. https://doi.org/10.2298/JSC160313057S
Jančić D, Todorović V, Bašić Z, Šobajić S. Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro. in Journal of the Serbian Chemical Society. 2016;81(10):1141-1149. doi:10.2298/JSC160313057S .
Jančić, Dejan, Todorović, Vanja, Bašić, Zorica, Šobajić, Slađana, "Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro" in Journal of the Serbian Chemical Society, 81, no. 10 (2016):1141-1149, https://doi.org/10.2298/JSC160313057S . .