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

Abstract

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).

Economic Evaluation of Nano and Organic Fertilisers As an Alternative Source to Chemical Fertilisers on Carum Carvi L. Plant Yield and Components

“…On the contrary, the lowest total fatty acids resulted from the application of biofertilisers alone either in first or second season in comparison to control and all other treatments. Our previous data are in conformity with the results obtained by Sinkovič and Žnidarčič (2016) on Radicchio plant. The different influences of humic substances, nano zeolite and biofertilisers mixed (HNB) on total phenolics, total flavonoids and total fatty acids and physiological activities could be due to the power of releasing and chelating available nutrients for plant uptake along with their impacts on physiochemical and biological properties, which also enable efficient use of biofertilisers and organic fertilisers.…”

In-vitro and in-vivo antioxidant assays of chicory plants (Cichorium intybus L.) as influenced by organic and conventional fertilisers

“…Additionally, in our previous study we showed that compared to the red cultivars, 'Castelfranco' treated with Organic+Mineral fertiliser had considerably lower levels of hydroxycinnamic acids, flavonols and other unknown phenolic compounds [14,15]. D'Evoli et al [26] compared 'Treviso' and 'Castelfranco' chicory plants, and showed that anthocyanin contents are much higher for 'Treviso' compared to 'Castelfranco' (13-45 vs. 4-6 mg/ 100 g FW, respectively).…”

“…2 and 3; Additional file 2: Table S2 Additional file 3: Table S3). The reasoning followed was that the application of different fertilisers can influence the general chemical composition of chicory plants, which will including their production of secondary metabolites, such as TPCs and TFCs, as stress responses [14,15,28], which will then result in different antioxidative activities. For the red cultivars, compared to the Control, Orga-nic+Mineral fertiliser treatment resulted in higher TPCs (except for cultivar 'Verona') and TFCs.…”

“…Anthocyanidins have been reported to reduce intracellular reactive oxygen species [13]. In our previous studies, we showed that the phenolic and fatty-acids profiles of chicory are highly influenced by both the cultivar and the fertilisers used [14,15]. Phenolics are also considered as important functional food components, and together with other compounds, they represent a wide range of natural substances in leafy vegetables that are beneficial to human health, including in chicory [16,17].…”

“…There is strong epidemiological evidence that antioxidants derived from fruit and vegetables can protect the body against various diseases. Chicory is a good source of phenolics [14,15] that can scavenge free radicals both in vitro and in vivo. Phenolics might also act in vivo through the expression/ repression of genes.…”