Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey

Şahan, Yasemin; Gürbüz, Ozan; Guldas, Metin; Değirmencioğlu, Nurcan; Begenirbas, Aynur

doi:10.1016/j.foodchem.2016.08.108

Cited by 31 publications

(27 citation statements)

References 44 publications

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“…According to Lante, Nardi, Zocca, Giacomini, and Corich (), the anthocyanin content in red chicory extract was 313.2 µg/g (31.32 mg per 100 g sample). Sahan, Gurbuz, Guldas, Degirmencioglu, and Begenirbas () found that red chicory had an anthocyanin content of 12.80 mg/kg. The anthocyanin content found in the present study is consistent with other similar studies in the literature.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, Sahan et al. () found a free phenolic compound content of 8,855 mg/100 g GAE d.w. for dehydrated red chicory. In the present study, the red chicory sample that was used was fresh, which may partly explain the marked difference in the phenolic compound content.…”

Section: Resultsmentioning

confidence: 99%

“…Sahan et al. () identified higher concentrations of (+)‐catechin, trans ‐ferulic acid, chlorogenic acid, hesperidin, and rutin hydrate in the methanolic extract of red chicory compared to the ethanolic extract.…”

Section: Resultsmentioning

confidence: 99%

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Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

Migliorini

Piroski

Daniel

et al. 2019

Journal of Food Science

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Red chicory leaves are appreciated sensorially and their constituents contain bioactive properties. The objectives of this study were as follows: to use an experimental design to extract anthocyanins from red chicory in aqueous solution at pH 2.5; to determine the stability of the extracts in relation to temperature and pH; and to evaluate the antioxidant activity and in vitro cytotoxic effect of the lyophilized and purified extracts. The best extraction conditions for the bioactive compounds from red chicory were a temperature of 64.2°C for 25 min; the anthocyanin content was 73.53 ± 0.13 mg per 100 g fresh weight basis sample. The EC 50 (Half maximal effective concentration) value for the antioxidant activity assay in relation to DPPH (2,2-diphenyl-1-picrylhydrazyl) with optimized extract was 0.363, which corresponds to a concentration of 39.171 µmol/L of anthocyanins. The activation energy for the degradation reaction of the anthocyanins from the red chicory extract was 84.88 kJ/mol. The optimized extract, which was rich in anthocyanins, showed chemical and biological antioxidant activity (protection against erythrocyte hemolysis) and inhibited lipid peroxidation in vitro. The Cichorium intybus L. extracts interfered on the levels of reactive oxygen species generation and the crude extract did not present procarcinogenic effect.Practical Application: Red chicory is basically consumed as a part of traditional dishes worldwide. Here, we developed a process to extract and purify the anthocyanins from Cichorium intybus leaves and test the extracts in terms of the chemical composition, thermal stability, antioxidant activity, and antiproliferative effects. The anthocyanin-rich extract presented antioxidant activity in chemical and biological assays and low cytotoxicity and cytoprotective effects in relation to HepG2, HCT8, and Caco-2 cell lines. Additionally, the red chicory extract protected human erythrocytes against hemolysis. This extract may be used as a natural colorant/antioxidant in foods.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

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Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

Migliorini

Piroski

Daniel

et al. 2019

Journal of Food Science

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“…derivative that is well-known for its robust and tremendous free radicals scavenging activities (Alberto, Russo, Grand, & Galano, 2013). Chicory leaf is an enormous source of polyphenols (Sahan et al, 2017) and antioxidant activities are a major characteristic of polyphenols. The ferric reducing, DPPH and ABTS radical scavenging activities were 126.26 ± 0.89, 77.87 ± 2.38 and 110.64 ± 022 μM Trolox equivalent per milligram (mg) of the dry mass of chicory leaves respectively.…”

Section: Namementioning

confidence: 99%

“…Chicory plant is a part of Asteraceae family and its leaves are traditionally consumed as salad and cooked vegetables in Mediterranean cuisines (Jancic et al, 2017). Previous reports suggested chicory has anti-toxic, hypoglycaemic activities and many other pharmacological effects that established the chicory as a functional food (Azzini et al, 2016;Sahan, Gurbuz, Guldas, Degirmencioglu, & Begenirbas, 2017). It has also been commercialized as beverages for its tremendous health benefits.…”

Section: Introductionmentioning

confidence: 99%

Green chicory leaf extract exerts anti-inflammatory effects through suppressing LPS-induced MAPK/NF-κB activation and hepatoprotective activity in vitro

Bayazid

Park

Kim³

et al. 2020

Food and Agricultural Immunology

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Green chicory (Cichorium intybus) leaf is consumed worldwide that has tremendous bio-functional activities. This study was designed to elucidate the bio-functional activities of the green chicory leaf extract (CLE). Trolox equivalent antioxidant activities were carried out against DPPH, ABTS radical scavenging and ferric reducing activities. CLE showed remarkable hepatoprotective activity against oxidative damages and reactive oxygen species reducing effect in RAW 264.7 and Hep G2 cells. The anti-inflammatory effects performed on LPS-induced RAW 264.7 cells and primary spleen cells. In RAW 264.7 cells, Chicory leaf extract significantly restored the iNOS, COX-2, IL-6, TNF-α and other pro-inflammatory cytokines in mRNA expression. Meanwhile, it restored NF-κB (P-65) and MAPK pathways activation in immunoblot assay dose-dependently and repressed the P-65 translocation in the nucleus. Moreover, it showed notable anti-proliferative activities and downregulated NF-κB (P-65) and MAPK activation in LPS-stimulated splenocytes. Our findings suggest that CLE could be used as a natural anti-inflammatory agent. ARTICLE HISTORY

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Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil

Behbahani¹,

Falah

Vasiee

et al. 2021

Food Science & Nutrition

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Meat and meat products, due to their suitable pH, fermentable carbohydrate, and high contents of nitrogen, moisture, and fat, are highly prone to chemical and microbial deteriorations, which could affect the texture, flavor, color, and nutritional quality of the related products (Alizadeh Behbahani, Noshad, et al., 2020).Currently, hydrocolloid-based edible coatings are receiving a great deal of research and industrial attention as novel food packaging systems to ameliorate shelf life and quality of food products, through preventing chemical, microbial, and physical damages (Barzegar et al., 2020). Recently, the demand for polysaccharide gums of natural origin for the development of novel edible coatings has been increased.Lepidium perfoliatum (locally called Qodume shahri) is native to Iran, Iraq, Egypt, Arabia, and Pakistan, and its seed mucilage is widely used in traditional medicine to treat whooping cough, dry cough, and lung infections and as a demulcent (Koocheki et al., 2013). It has been reported that the mucilage extracted from L. perfoliatum seeds could be used as a stabilizing and thickening agent in food systems for viscosity increment, texture modification, and consistency stabilization purposes (Hesarinejad et al., 2014). It is also noteworthy that the L. perfoliatum seed mucilage (LPSM) films have good physicochemical, mechanical, and thermal properties and could be applied as a biodegradable

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Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey

Cited by 31 publications

References 44 publications

Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

Red Chicory (Cichorium intybus) Extract Rich in Anthocyanins: Chemical Stability, Antioxidant Activity, and Antiproliferative Activity In Vitro

Green chicory leaf extract exerts anti-inflammatory effects through suppressing LPS-induced MAPK/NF-κB activation and hepatoprotective activity in vitro

Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil

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