Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers.
作者： Lovro Sinkovič , Lea Demšar , Dragan Žnidarčič , Rajko Vidrih , Janez Hribar
DOI: 10.1016/J.FOODCHEM.2014.06.024
关键词:
摘要: Chicory (Cichorium intybus L.) is a typical Mediterranean vegetable, and it shows great morphological diversity, including different leaf colours. Five cultivars commonly produced in Slovenia (‘Treviso’, ‘Verona’, ‘Anivip’, ‘Castelfranco’, ‘Monivip’) were grown pots under controlled conditions glasshouse, with organic and/or mineral fertilizers administered to meet nitrogen requirements. HPLC analysis was carried out study the phenolic compositions of leaves. A total 33 compounds extracted from these chicory leaves quantitatively evaluated an HPLC-DAD-based metabolomics study. Among cultivars, highest TPC seen for ‘Treviso’ (300.1 mg/100 g FW), lowest, ‘Castelfranco’ (124.9 FW). Across treatments, control samples (254.3 lowest (128.6 FW) fertilizer (125.5 treatments. The predominant all hydroxycinnamic acids, chlorogenic cichoric acid. Fertilizer administration provides discriminant classification according their compounds.
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