Phenolic compounds of Cichorium spinosum

What is it about?

Wild greens are considered a rich source of phenolic compounds and antioxidants and an essential part of the so-called Mediterranean diet. In the present study, Cichorium spinosum L. ecotypes, cultivated or collected in situ from wild plants from the eastern Mediterranean were evaluated regarding their phenolic composition and antioxidant activity. Significant differences were observed among the various studied ecotypes regarding their phenolic compounds content and profile, especially between wild and cultivated ecotypes, as well as the phenolic acids content between commercial products and cultivated plants. The antioxidant activity also varied among the various studied ecotypes and growing conditions, with commercial products having the highest antioxidant activity, whereas wild ecotypes showed lower antioxidant activity. In conclusion, C. spinosum leaves are a rich source of chicoric and 5-O-caffeoylquinic acid, while significant differences in total phenolic acids, flavonoids and phenolic compounds content, and antioxidant activity were observed between the studied ecotypes and the growing conditions. According to the results of the present study, further valorization of C. spinosum species has a great potential, since it could be used as a new alternative species not only in food industry but also for pharmaceutical purposes.

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Why is it important?

This is the first time that the antioxidant activity and phenolic compounds composition in relation to genotype and growing conditions is presented and these results would be very useful for future projects and for further exploitation of the species not only as food products but also for pharmaceutical properties.