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 reinfor...ced the interest of including chicory in modern diet as a healthy alternative to the variety of commonly used vegetables.
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
UR - conv_3969
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",
url = "conv_3969"
}
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.
conv_3969
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.
conv_3969 .
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,
conv_3969 .
