Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers
Phenolic profiles in leaves of chicory cultivars (Cichorium intybus L.) as influenced by organic and mineral fertilizers
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DOI：
10.1016/j.foodchem.2014.06.024
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发表时间：
2015-01-01
期刊：
影响因子：
8.8
通讯作者：
Treutter, Dieter
中科院分区：
文献类型：
--
作者：
Sinkovic, Lovro;Demsar, Lea;Treutter, Dieter
菊苣（Cichorium intybus L.）是一种典型的地中海蔬菜，它表现出巨大的形态多样性，包括不同的叶子颜色。斯洛文尼亚常见的五个品种（“Treviso”、“Verona”、“Anivip”、“Castelfranco”、“Monivip”）在温室的受控条件下在盆中种植，施用有机和/或矿物肥料以满足氮需求。进行 HPLC 分析以研究叶子的酚类成分。从这些菊苣叶中提取了总共 33 种酚类化合物，并在基于 HPLC-DAD 的代谢组学研究中进行了定量评估。在这些品种中，“Treviso”的 TPC 最高（300.1 毫克/100 克 FW），最低的是“Castelfranco”（124.9 毫克/100 克 FW）。在不同的处理中，最高的 TPC 是对照样品（254.3 mg/100 g FW），最低的是有机肥（128.6 mg/100 g FW）和矿物肥料（125.5 mg/100 g FW）处理。所有样品中的主要酚类化合物是羟基肉桂酸，包括绿原酸和菊苣酸。肥料管理根据菊苣品种的酚类化合物对菊苣品种进行区分分类。 (C) 2014 Elsevier Ltd. 保留所有权利。
Chicory (Cichorium intybus L.) is a typical Mediterranean vegetable, and it shows great morphological diversity, including different leaf colours. Five cultivars commonly produced in Slovenia ('Treviso', 'Verona', `Anivip', 'Castelfranco', 'Monivip') were grown in pots under controlled conditions in a glass-house, with organic and/or mineral fertilizers administered to meet nitrogen requirements. HPLC analysis was carried out to study the phenolic compositions of the leaves. A total of 33 phenolic compounds were extracted from these chicory leaves and were quantitatively evaluated in an HPLC-DAD-based metabolomics study. Among the cultivars, the highest TPC was seen for 'Treviso' (300.1 mg/100 g FW), and the lowest, for 'Castelfranco' (124.9 mg/100 g FW). Across the different treatments, the highest TPC was in the control samples (254.3 mg/100 g FW), and the lowest for the organic (128.6 mg/100 g FW) and mineral fertilizer (125.5 mg/100 g FW) treatments. The predominant phenolic compounds in all of the samples were hydroxycinnamic acids, including chlorogenic and cichoric acid. Fertilizer administration provides a discriminant classification of the chicory cultivars according to their phenolic compounds. (C) 2014 Elsevier Ltd. All rights reserved.