Phytochemical composotoin of chicory (Cichorium Intybus L.) products
Annotation
Qualitative analyses on the content of polyphenol compounds, tannins, flavonoids, glycosides and terpenoids in products from chicory are carried out. The qualitative test showed presence in fried products from chicory and absence in dried products of substances of the polyphenolic nature. The existence of flavonoids can be noted only in dried products from chicory. A quantitative definition of the content of polyphenol compounds in products from chicory confirms results of the qualitative analysis and the content of polyphenolic connections in fried products considerably exceeds their contents in dried products. In dried products from chicory the content of tannins the also insignificant. The maximum content of tannins in fried chicory that is explained by the oxidized form of tannins. The value of antioxidant activity of dried and fried products from chicory considerably differs. It is connected with the quality of polyphenolic connections, namely with their structure and the restored or oxidized form. Also with increase in extent of frying of chicory as a result of a course of reaction of melanoidin formations, the products (hydroxymethylfurfural, dihydroxy compound, derivatives of a furan, etc.) increasing antioxidant activity are formed. Between the content of polyphenol compounds, tannins and flavonoids and value of antioxidant activity of products from chicory correlation isn't observed.
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