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

• Autor: Sinkovic, L., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Hribar, J., University of Ljubljana (Slovenia). Dept. of Food Science and Technology ; Vidrih, R., University of Ljubljana (Slovenia). Dept. of Food Science and Technology
• Materias: ACHICORIA ; ALMACENAMIENTO ; ANALYTICAL METHODS ; ANTIOXIDANTES ; ANTIOXIDANTS ; ANTIOXYDANT ; aop ; APLICACION DE ABONOS ; APTITUD PARA LA CONSERVACION ; APTITUDE A LA CONSERVATION ; AVEJENTAMIENTO ; BEVERAGE CROPS ; CHEMICAL COMPOSITION ; CHICORY ; Cichorium ; CICHORIUM INTYBUS ; COFFEE SUBSTITUTES ; COLOR ; COLOUR ; COMPOSICION QUIMICA ; COMPOSITION CHIMIQUE ; CONDUITE DE LA CULTURE ; COSECHA ; COULEUR ; CROP MANAGEMENT ; Cultivars ; CULTIVATION ; CULTIVO ; dpph ; ENDIVE ; EXPERIMENTACION EN CAMPO ; EXPERIMENTATION AU CHAMP ; FERTILISATION ; FERTILIZER APPLICATION ; FEUILLE ; FIELD EXPERIMENTATION ; FISIOLOGIA POSTCOSECHA ; FREE RADICALS ; HABITOS DE CRECIMIENTO ; HARVESTING ; HOJAS ; KEEPING QUALITY ; LEAVES ; MANEJO DEL CULTIVO ; OXIDACION ; OXIDATION ; OXYDATION ; PHYSIOLOGIE APRES RECOLTE ; PLANT HABIT ; PLANTAS PARA BEBIDAS ; PLANTE A BOISSON ; POLIFENOLES ; POLYPHENOL ; POLYPHENOLS ; PORT DE LA PLANTE ; POSTHARVEST PHYSIOLOGY ; PRATIQUE CULTURALE ; RADICAL LIBRE ; RADICALES LIBRES ; RECOLTE ; Relative humidity ; SENESCENCE ; STOCKAGE ; STORAGE ; SUCCEDANE DE CAFE ; SUCEDANEOS DEL CAFE ; TECHNIQUE ANALYTIQUE ; TECNICAS ANALITICAS ; TEMPERATURA ; TEMPERATURE ; Uranus ; VARIEDADES ; VARIETE ; VARIETIES ; Weight
• Es parte de: Czech Journal of Food Sciences, 2014-01, Vol.32 (1), p.10-15
• Notas: Q04
  J11
  
• Descripción: 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 deg C to 0.8 deg 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 micromol/g to 0.85 micromol/g fresh weight.
  
• Editor: Prague: Czech Academy of Agricultural Sciences (CAAS)
  
• Idioma: Inglés;Czech;Eslovaco