Chicory leave powder as a functional ingredient: chemical composition, bioactive compounds and antioxidant activity

Abstract EN

In this research, the chemical composition, bioactive compounds and antioxidant activity were estimated in chicory leave powder.

The results of those analyses were needed to check the functional properties of the powder.

The chemical composition result of leave powder was as respectively; moisture content (6.79% ), crude protein (15.02% ), crude fiber (16.46% ), ash (10.80% ), fat (3.90% ) and nitrogen-free extract (53.82% ).

Amino acids, fatty acids and mineral content were also evaluated.

The bioactive compounds analysis of the leave powder showed that the amount of total flavonoids and total phenols as respectively (8.50mg/g) and (26.4mg/g).

The powder was found to contain a high amount of mineral elements such as Ca (the highest), K, Mg, Na and Mn (the lowest).

Amino acid analysis showed that glutamic acid is the dominant amino acid and cysteine represents the lowest value.

According to the result of amino acids, chicory leave powder is characterized by containing higher levels of some amino acids than the FAO/WHO pattern.

Those amino acids were leucine, valine and threonine respectively.

As a result of fatty acids analysis, the leaves powder was found to contain a high value of linoleic acid (C18: 2) while behenic acid (C22: 0) represents the lowest value.

The antioxidant activity value of the powder showed 45.5% DPPH inhibition.

All this make chicory leave powder a good candidate in functional foods.