Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.

@article{Sahan2017PhenolicsAC,
  title={Phenolics, antioxidant capacity and bioaccessibility of chicory varieties (Cichorium spp.) grown in Turkey.},
  author={Yasemin Sahan and Ozan Gurbuz and Metin Guldas and Nurcan Değirmencioğlu and Aynur Begenirbas},
  journal={Food chemistry},
  year={2017},
  volume={217},
  pages={
          483-489
        }
}
In 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 (2.54mg/kg) and trans-ferulic acid (1.85mg/kg), whilst (+)-catechin was the major flavanol. The highest flavanol content using either methanol or… CONTINUE READING