Corpus ID: 37452103

Composition of chicory root, peel, seed and leaf ethanol extracts and biological properties of their non-inulin fractions.

@article{Jurgoski2011CompositionOC,
  title={Composition of chicory root, peel, seed and leaf ethanol extracts and biological properties of their non-inulin fractions.},
  author={A. Jurgoński and J. Milala and J. Juśkiewicz and Z. Zduńczyk and B. Kr{\'o}l},
  journal={Food Technology and Biotechnology},
  year={2011},
  volume={49},
  pages={40-47}
}
  • A. Jurgoński, J. Milala, +2 authors B. Król
  • Published 2011
  • Chemistry
  • Food Technology and Biotechnology
  • Summary The chemical composition of the ethanol extracts of chicory root, peel, seed and leaf has been determined, in particular their inulin and phenolic fractions. The root and peel extracts were characterized by large mass fractions of inulin (60.1 and 46.8 g per 100 g of fresh mass, respectively), predominantly with degree of polymerization in the range from 3 to 10, while phenolics, determined as caffeoylquinic acids, made up 0.5 and 1.7 g per 100 g of fresh mass, respectively. The leaf… CONTINUE READING
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