An update procedure for an effective and simultaneous extraction of sesquiterpene lactones and phenolics from chicory

Ferioli, Federico; D’Antuono, Luigi Filippo

doi:10.1016/j.foodchem.2012.04.079

Cited by 40 publications

(32 citation statements)

References 25 publications

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“…This is in agreement with data reported in previous studies (Vanzani et al 2011;Ferioli & D'Antuono 2012). After storage, the highest TPCs were in cvs Trevisio and Verona (up to 230 mg/100 g FW).…”

Section: Resultssupporting

confidence: 93%

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Sinkovič¹,

Hribar²,

Vidrih³

2014

Czech J. Food Sci.

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We determine the total polyphenol content (TPC) and antioxidative potential (AOP) in external and internal leaves of different cultivars of chicory, both before and after storage. We analysed the red cultivars Leonardo, Trevisio, Mesola, Verona, and Chioggia, the red-spotted cultivar Castelfranco, and the sweet cultivars Jupiter, Uranus, and Mercurius. The chicories were stored at temperatures from 0.1°C to 0.8°C and relative humidity from 90% to 95%. Cultivar and leaves significantly influenced TPC and AOP, while storage influenced AOP only. The outer leaves showed significantly higher TPC and AOP. The TPC in chicory ranged from 20 mg/100 g to 400 mg/100 g fresh weight and the AOP ranged from 0.20 μmol/g to 0.85 μmol/g fresh weight.

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Section: Resultssupporting

confidence: 93%

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Sinkovič¹,

Hribar²,

Vidrih³

2014

Czech J. Food Sci.

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“…Data processing was performed by the software LC/MSD ChemStation from Agilent Technologies. A report of diagnostic fragment ions obtained for SL was shown by Ferioli and D'Antuono (2012). Phenolics were identified comparing their peak mass spectra with those reported by Heimler et al (2009).…”

Section: Identification Of Sl and Phenolics By Hplc/mass Spectrometrymentioning

confidence: 95%

“…A system allowing the simultaneous SL and phenolic extraction, and stabilizing hydrophilic anthocyanins was adopted, according to Ferioli and D'Antuono (2012). This system was more effective in SL recovery in comparison to the use of commonly adopted organic solvents.…”

Section: Simultaneous Sl and Phenolic Extractionmentioning

confidence: 99%

“…Both free and total SL containing fractions were purified from phenols and interfering compounds by SPE, employing Silica cartridges, according to the method proposed by Ferioli and D'Antuono (2012). Briefly, after cartridge conditioning and equilibrating, samples were loaded and eluted with dichloromethane/ethyl acetate 3/2 (v/v).…”

Section: Purification Of Sl By Solid Phase Extraction (Spe)mentioning

confidence: 99%

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Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm

Ferioli

Manco

D’Antuono

2015

Journal of Food Composition and Analysis

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“…Flavones and flavonols are easier to identify than anthocyanins because they are more stable [21]. Several polyphenols, such as derivatives of hydroxycinnamic acids (HCA), flavonoids, and anthocyanins [4,6,[22][23][24][25][26][27], previously determined in radicchio leaves are presented in Table 1 Lipids are derived from long-chain fatty acids and alcohols or closely related derivatives. They are water-insoluble components of cells that can be extracted by nonpolar solvents.…”

Section: Introductionmentioning

confidence: 99%

Impact of Organic Fertilizers on Phenolic Profiles and Fatty Acids Composition: A Case Study for Cichorium intybus L.

Sinkovič¹,

Žnidarčić²

2016

Organic Fertilizers - From Basic Concepts to Applied Outcomes

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Radicchio (Cichorium intybus L.) is an increasingly appreciated leafy vegetable that exhibits great diversity in appearance, including different colored leaves, rosettes, or heads. Varieties of radicchio ('Treviso', 'Verona' 'Anivip', 'Castelfranco', and 'Monivip') commonly produced in Slovenia were investigated for their phenolic and fatty acid profiles. Plants were grown under organic and/or mineral fertilizer managements in greenhouse conditions. High-performance liquid chromatography analysis was used to study phenolic compounds in radicchio leaf samples. Thirty-three phenolic compounds were quantitatively evaluated. Significant differences were found between varieties and across different fertilizer managements. The total phenolic amount (TPA) was found in a wide range from 58 to 403 mg/100 g fresh weight (FW). Between varieties, the highest TPA was observed for var. 'Treviso' (300 mg/100 g FW) and the lowest TPA was observed for var. 'Castelfranco' (125 mg/100 g FW). The main phenolic compounds in radicchio leaves were represented by phenolic acids, chlorogenic acid and cichoric acid, respectively. The fatty acid levels of radicchio leaf samples were determined by the chromatographic analysis of fatty acid methyl esters using gas chromatography with flame ionization detector. The analysis revealed the amounts of C16:0, C18:0, C18:1n9, C18:2n6, C18:3n3, and C20:0 fatty acids. The total fatty acid levels varied from 170 to 500 mg/100 g FW. The highest fatty acid quantity was represented by C18:3n3 (≤63%) followed by C18:2n6 (≤45%) and C16:0 (≤24%). All radicchio samples had a ratio of n-6/n-3 essential fatty acids below 1 and thus in accordance with the current dietary guidelines. Among different fertilizer managements, the highest total fatty acid levels were found for organic fertilizer (384 mg/100 g FW).

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An update procedure for an effective and simultaneous extraction of sesquiterpene lactones and phenolics from chicory

Cited by 40 publications

References 25 publications

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Influence of cultivar and storage of chicory (Cichorium intybus L.) plants on polyphenol composition and antioxidative potential

Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm

Impact of Organic Fertilizers on Phenolic Profiles and Fatty Acids Composition: A Case Study for Cichorium intybus L.

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