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Chemical composition and nutritive potential of Cichorium intybus L. leaves from Montenegro

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2016
2624.pdf (1.851Mb)
Authors
Jančić, Dejan
Todorović, Vanja
Bašić, Zorica
Šobajić, Slađana
Article (Published version)
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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.
Source:
Journal of the Serbian Chemical Society, 2016, 81, 10, 1141-1149
Publisher:
  • Srpsko hemijsko društvo, Beograd

DOI: 10.2298/JSC160313057S

ISSN: 0352-5139

WoS: 000388028400004

Scopus: 2-s2.0-84993990005
[ Google Scholar ]
3
2
URI
https://farfar.pharmacy.bg.ac.rs/handle/123456789/2626
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Pharmacy
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 . .

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