Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L.
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- 作者：Spyridon A. Petropoulosa ; fangio57gr@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Efi Levizoub ; Georgia Ntatsic ; Â ; ngela Fernandesd ; Konstantinos Petrotose ; Konstantinos Akoumianakisc ; Lillian Barrosd ; Isabel C.F.R. Ferreirad ; iferreira@ipb.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：5-O-Caffeoylquinic acid (PubChem CID ; 5315832) ; Caftaric acid (PubChem CID ; 6440397) ; Cichoric acid (PubChem CID ; 5281764) ; Kaempferol 3-glucuronide (PubChem CID ; 5318759) ; Quercetin 3-O-β-d-glucuronide (PubChem CID ; 12004528)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：129-136
- 全文大小：301 K
文摘
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Cichorium spinosum L. is a wild edible green with high nutritional value.
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Cichorium spinosum L. chemical composition was evaluated under saline conditions.
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Salinity increase resulted in significant changes of macro and micro-nutrients.
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Phenolic compounds content was not significantly affected.
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Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids.