Fatty acid composition of leaves of forced chicory (Cichorium intybus L.) | Zendy

Lovro Sinkovič | Zendy; Janez Hribar | Zendy; Rajko Vidrih | Zendy; Žarko Ilin | Zendy; Dragan Žnidarčić | Zendy

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Fatty acid composition of leaves of forced chicory (Cichorium intybus L.)

Author(s) -

Lovro Sinkovič,

Janez Hribar,

Rajko Vidrih,

Žarko Ilin,

Dragan Žnidarčić

Publication year - 2014

Publication title -

archives of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.217

H-Index - 25

eISSN - 1821-4339

pISSN - 0354-4664

DOI - 10.2298/abs141105026s

Subject(s) - cichorium , chemistry , polyunsaturated fatty acid , fatty acid , food science , linolenic acid , composition (language) , palmitic acid , linoleic acid , etiolation , botany , biology , biochemistry , enzyme , linguistics , philosophy

The objective of the present study was to determine the composition of fatty acids in leaves of nine chicory cultivars (Cichorium intybus L.). The growing practice followed the traditional forcing method of developed roots in a peat to obtain new etiolated vegetative apical buds, known as chicons. The fatty acid content was determined by the extraction of fatty acid methyl esters and analysis by means of gas chromatography. The analysis revealed the following ratios of C16:0, C18:0, C18:1, C18:2 and C18:3 of individual fatty acids. The total fatty acid content in forced chicory leaves ranged from 104 to 644 mg/100 g fresh weight. The highest relative content (64%) is presented by α-linolenic acid, followed by linoleic (44%) and palmitic (21%). An n-6/n-3 polyunsaturated fatty acids ratio of studied forced chicory is below 1.4 and thus, in accordance with the recommended dietary ratio that is close to 1.

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