The phenolic compounds and antioxidant activity research of Cichorium intybus L.

The aim of the research. To determine the amounts of phenolic compounds in the extracts of common chicory herb and roots, to analyse the antioxidant activity of extracts and to determine the optimal raw material harvesting time. Tasks of the research. To evaluate the total amount of hydroxycinnamic acids and flavonoids during vegetation period and in different growing areas of common chicory herb. To evaluate the total amount of phenolic compounds and flavonoids during vegetation period of common chicory roots. To evaluate antioxidant activity (antiradical and reducing) of common chicory herb and roots. To determine qualitative and quantitative composition of individual phenolic compounds during vegetation period and in different growing areas of common chicory herb and roots. Research object. Roots and herb of naturally growing common chichory, harvested in 2016. Research methods. The total amount of hydroxycinnamic acids and flavonoids of common chicory extracts is determined by applying a spectrophotometric method of analysis. Antioxidant activity is determined by applying spectrophotometric methods with ABTS and FRAP. Qualitative and quantitative evaluation of phenolic compounds is determined by applying a high performance liquid chromatography analysis method. The results and conclusions. The total amount of hydroxycinnamic acids during vegetation period in herb of cichory ranges from 2,32 ± 0,02 mg/g to 3,65 ± 0,01 mg/g and in different growing areas from 1,88 ± 0,05 mg/g to 3,83 ± 0,03 mg/g. The total amount of flavonoids during vegetation period in herb varies from 24,63 ± 0,05 mg/g to 37,30 ± 0,38 mg/g and in different growing areas from 16,85 ± 0,27 mg/g to 26,68 ± 0,43 mg/g. The average amount of hydroxycinnamic acids in roots is 0,73 mg/g, flavonoids – 1,41 mg/g. Antiradical activity of herb ranges from 134,55 ± 1,22 µmol/g to 243,05 ± 2,04 µmol/g in different vegetation periods, in different growing areas varies from 99,55 ± 1,63 µmol/g to 243,05 ± 2,04 µmol/g. Herb‘s reducing activity during vegetation period varies from 198,85 ± 1,83 µmol/g to 301,35 ± 2,65, in different growing areas from 181,10 ± 2,45 µmol/g to 438,35 ± 5,10 µmol/g. The average antiradical activity of roots is 163,43 µmol/g, reducing activity – 20,98 µmol/g. Identified phenolic compounds in herb and roots are: hydroxycinnamic acids (caffeic, caftaric, cichoric, chlorogenic acid), flavonoids (astragalin, sorhamnetin-3-rutinoside, luteolin-4-glucoside)