Table 3.
Composition and properties of chicory root extracts.
| Composition and Properties | Extract | |||
|---|---|---|---|---|
| W | WM70/30 | WM50/50 | WE | |
| Sesquiterpene lactones (g/100 g db) | ||||
| 8-Deoxylactucin | 1.567 ± 0.107 a | 1.094 ± 0.084 b | 0.809 ± 0.068 c | 1.634 ± 0.089 a |
| Lactucin | 0.856 ± 0.072 b | 0.554 ± 0.038 c | 0.515 ± 0.041 c | 2.443 ± 0.170 a |
| 11(S),13-Dihydrolactucin | 0.398 ± 0.025 a | 0.328 ± 0.025 b | 0.285 ± 0.17 c | 0.304 ± 0.027 b,c |
| 8-Deoxylactucin oxalate | 1.433 ± 0.092 a | 1.291 ± 0.074 a | 0.946 ± 0.075 b | 0.312 ± 0.045 c |
| Lactucopicrin | 0.142 ± 0.008 b | 0.141 ± 0.007 b | 0.045 ± 0.003 c | 0.336 ± 0.030 a |
| 11(Z),13-Dihydrolactucopicrin | 0.118 ± 0.005 a | 0.083 ± 0.02 b | 0.057 ± 0.008 c | 0.108 ± 0.008 a |
| Total sesquiterpene lactones | 4.514 ± 0.348 b | 3.491 ± 0.208 c | 2.657 ± 0.170 d | 5.581 ± 0.418 a |
| Total polyphenols (g/100 g db) | 1.742 ± 0.093 a | 1.221 ± 0.261 b | 1.082 ± 0.105 b | 1.659 ± 0.128 a |
| Carbohydrates (g/100 g db) | ||||
| Reducing sugars | 12.44 ± 1.04 a,b | 14.62 ± 1.32 a | 15.81 ± 2.94 a | 11.17 ± 1.31 b |
| Nonreducing carbohydrates | 66.92 ± 4.39 a | 59.42 ± 3.22 b | 52.69 ± 3.28 c | 62.81 ± 6.71 a,b |
| Total carbohydrates | 79.36 ± 5.28 a | 74.04 ± 4.96 a,b | 68.50 ± 5.52 b | 73.98 ± 7.04 a,b |
| Color | ||||
| L* | 46.11 ± 1.01 d | 51.81 ± 1.04 b | 56.78 ± 1.18 a | 49.21 ± 1.09 c |
| a* | 4.28 ± 0.02 b | 4.29 ± 0.01 b | 5.38 ± 0.01 a | −1.29 ± 0.01 c |
| b* | 7.21 ± 0.02 d | 11.73 ± 0.02 c | 16.29 ± 0.03 b | 22.11 ± 0.04 a |
W, water extract; WM70/30, water–methanol (70/30, v/v) extract; WM50/50, water–methanol (50/50, v/v) extract; WE, water–enzyme extract; L*, a*, b*, color parameters in the CIEL*a*b* system (L*, lightness; a*, redness; b*, yellowness). Same superscript letter in one row indicates no statistically significant differences between extracts (p < 0.05).