Değirmencioğlu, Nurcan2022-12-262022-12-262016-08-27Sahan, Y. vd. (2017). ''Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey''. Food Chemistry, 217, 483-489.0308-8146https://doi.org/10.1016/j.foodchem.2016.08.108https://www.sciencedirect.com/science/article/pii/S03088146163134861873-7072http://hdl.handle.net/11452/30084In this study, the changes in phenolics, anthocyanin, antioxidant capacity, and bioaccessibility of chicory varieties (Cichorium spp.) in Turkey were investigated. A total of 19 phenolic standards were screened in the chicory varieties studied and the most abundant compounds in the samples, extracted with methanol, were phenolic acids, syringic (2.54 mg/kg) and trans-ferulic acid (1.85 mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or ethanol was determined in the green chicory samples (0.62 mg/kg). The red chicory variety had higher anthocyanin (12.80 mg/kg), and contained more phenolics, extractable (8855.50 mg GAE/100 g) and hydrolysable (7005.51 mg GAE/100 g), than the other varieties. Also, the antioxidant capacities in this variety, as measured using the CUPRAC assay (570.54 and 425.14 mu mol Trolox/g dw, respectively), had a wider range of difference than was found in the other assays used. Total phenolics were more bioaccessible from the white chicory variety (61.48%). However, the bioaccessibility of antioxidants was higher in the green chicory variety.eninfo:eu-repo/semantics/closedAccessChemistryFood science & technologyNutrition & dieteticsAnthocyaninsBioaccessibilityChicoryPhenolsIn-vitro bioaccessibilityIntybus-l.AnthocyaninsBlueberriesPolyphenolsCultivarExtractStorageFruitPartsAntioxidantsAssaysFlavonoidsMethanolPhenolsAntioxidant capacityFerulic acidsPhenolic acidsPhenolicsTotal phenolicsPlants (botany)AnthocyaninsAntioxidantsCatechinChicoryHydroxybenzoatesPhenolsPlant extractsPolyphenolsTurkeyArticle0003848518000622-s2.0-8498596158248348921727664662Chemistry, appliedFood science & technologyNutrition & dieteticsCichorium Intybus; Antioxidant; Ixeris ChinensisAlcoholAnthocyaninAntioxidantCatechinFerulic acidMethanolPhenol derivativePhenolic acid derivativeSyringic acidUnclassified drugAnthocyaninAntioxidantCatechinHydroxybenzoic acid derivativePhenol derivativePhenolic acidPlant extractPolyphenolAntioxidant activityArticleChicoryCichoriumTurkey (republic)ChicoryMetabolism