Biologically active compounds and antioxidant capacity of cichorium intybus l. Leaves from Montenegro
Authors
Jančić, DejanTodorović, Vanja

Sircelj, H.
Dodevska, Margarita

Beljkas, B.
Znidarcić, D.
Šobajić, Slađana

Article (Published version)
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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.
Keywords:
Antioxidant activity / Chicory / Fatty acids / Fibres / PigmentsSource:
Italian Journal of Food Science, 2017, 29, 4, 627-643Publisher:
- Chiriotti Editori, Pinerolo
DOI: 10.14674/IJFS-789
ISSN: 1120-1770
WoS: 000413597600006
Scopus: 2-s2.0-85032333087
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PharmacyTY - 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 .