BIOLOGICALLY ACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF CICHORIUM INTYBUS L. LEAVES FROM MONTENEGRO

Main Article Content

D. JANCIC
V. TODOROVIC
H. SIRCELJ
M. DODEVSKA
B. BELJKAS
D. ZNIDARCIC
S. SOBAJIC

Keywords

antioxidant activity, chicory, fibres, fatty acids, pigments

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 ?-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.

Abstract 543 | pdf Downloads 605