TY  - JOUR
AU  - Jančić, Dejan
AU  - Todorović, Vanja
AU  - Sircelj, H.
AU  - Dodevska, Margarita
AU  - Beljkas, B.
AU  - Znidarcić, D.
AU  - Šobajić, Slađana
PY  - 2017
UR  - https://farfar.pharmacy.bg.ac.rs/handle/123456789/2867
AB  - The aim of this study was to determine biologically active substances (BAS) in the samples of Cichorium intybus L. leaves from different sources (wild and cultivated) in Montenegro and to investigate the potential influence of location and origin on the BAS. Fiber and fatty acid composition, amount of pigments, total phenols and flavonoids and some phenolic acids were analyzed. Antioxidant activity was also determined by three methods (DPPH, FRAP and ABTS) and the results obtained from all tests were used to calculate the antioxidant potency composite index (ACI). The dietary fiber profile confirmed chicory leaves as an important source of fiber. The majority of fats in chicory leaves consist-of unsaturated fatty acids, while saturated fatty acids were represented mainly by palmitic acid. Chlorophyll a and b, lutein and beta-carotene were the main pigments in chicory leaves. ACI index had a good correlation with the total phenolic and total flavonoid content. All these features reinforced the interest of including chicory in modern diet as a healthy alternative to the variety of commonly used vegetables.
PB  - Chiriotti Editori, Pinerolo
T2  - Italian Journal of Food Science
T1  - Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro
VL  - 29
IS  - 4
SP  - 627
EP  - 643
DO  - 10.14674/IJFS-789
UR  - https://hdl.handle.net/21.15107/rcub_farfar_2867
ER  - 

@article{
author = "Jančić, Dejan and Todorović, Vanja and Sircelj, H. and Dodevska, Margarita and Beljkas, B. and Znidarcić, D. and Šobajić, Slađana",
year = "2017",
abstract = "The aim of this study was to determine biologically active substances (BAS) in the samples of Cichorium intybus L. leaves from different sources (wild and cultivated) in Montenegro and to investigate the potential influence of location and origin on the BAS. Fiber and fatty acid composition, amount of pigments, total phenols and flavonoids and some phenolic acids were analyzed. Antioxidant activity was also determined by three methods (DPPH, FRAP and ABTS) and the results obtained from all tests were used to calculate the antioxidant potency composite index (ACI). The dietary fiber profile confirmed chicory leaves as an important source of fiber. The majority of fats in chicory leaves consist-of unsaturated fatty acids, while saturated fatty acids were represented mainly by palmitic acid. Chlorophyll a and b, lutein and beta-carotene were the main pigments in chicory leaves. ACI index had a good correlation with the total phenolic and total flavonoid content. All these features reinforced the interest of including chicory in modern diet as a healthy alternative to the variety of commonly used vegetables.",
publisher = "Chiriotti Editori, Pinerolo",
journal = "Italian Journal of Food Science",
title = "Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro",
volume = "29",
number = "4",
pages = "627-643",
doi = "10.14674/IJFS-789",
url = "https://hdl.handle.net/21.15107/rcub_farfar_2867"
}

Jančić, D., Todorović, V., Sircelj, H., Dodevska, M., Beljkas, B., Znidarcić, D.,& Šobajić, S.. (2017). Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro. in Italian Journal of Food Science
Chiriotti Editori, Pinerolo., 29(4), 627-643.
https://doi.org/10.14674/IJFS-789
https://hdl.handle.net/21.15107/rcub_farfar_2867

Jančić D, Todorović V, Sircelj H, Dodevska M, Beljkas B, Znidarcić D, Šobajić S. Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro. in Italian Journal of Food Science. 2017;29(4):627-643.
doi:10.14674/IJFS-789
https://hdl.handle.net/21.15107/rcub_farfar_2867 .

Jančić, Dejan, Todorović, Vanja, Sircelj, H., Dodevska, Margarita, Beljkas, B., Znidarcić, D., Šobajić, Slađana, "Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro" in Italian Journal of Food Science, 29, no. 4 (2017):627-643,
https://doi.org/10.14674/IJFS-789 .,
https://hdl.handle.net/21.15107/rcub_farfar_2867 .

TY  - 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 . .