Table 3.
Chicory extracts (%) as identified by HPLC [1].
| Chicory | Methanolic extracts (%) | Total phenolic content∗ | Phenolic compound (%) | |
|---|---|---|---|---|
| Leaves | 23.16 | 26.4 ± 1.05 | Gallic acid | 1.96 |
|
| ||||
| Roots | 10.75 | 20.0 ± 0.9 | Protocatechuic acid | 2.50 |
| Chlorogenic acid | 17.84 | |||
| p-Hydroxybenzoic acid | 11.04 | |||
| Caffeic acid | 35.22 | |||
| Isovanillic acid | 1.97 | |||
| p-Coumaric acid | 9.65 | |||
| Unknown compound | 19.46 | |||
| Protocatechuic acid | 1.77 | |||
| Chlorogenic acid | 10.85 | |||
| Caffeic acid | 24.36 | |||
| m-Coumaric acid | 27.90 | |||
| p-Coumaric acid | 25.03 | |||
| Unknown compound | 10.09 | |||
∗Values expressed as mg GAE g−1 dry extract (mean of three replicates ± standard deviation).