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207050

Chicory Leave Powder as A Functional Ingredient: Chemical Composition, Bioactive Compounds and Antioxidant Activity

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

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.
 

DOI

10.21608/asejaiqjsae.2021.207050

Keywords

Chicory, Chemical composition, Total flavonoids content, total phenolic compounds, Antioxidant activity

Authors

First Name

Hamid

Last Name

Ziena

MiddleName

Morsi

Affiliation

Food and Dairy Science and Technology Department,Faculty of Agriculture, Damanhour University, Damanhour, Egypt

Email

hamid.ziena@gmail.com

City

-

Orcid

0000-0002-3745-1273

First Name

Soad T.

Last Name

Kheir

MiddleName

-

Affiliation

Faculty of Agriculture, Food and Dairy Science and Technology Department, Damanhour University, El-Behira Governorate, Egypt

Email

-

City

-

Orcid

-

First Name

Basma

Last Name

Ghazey

MiddleName

Rabea

Affiliation

Food and Dairy Science and Technology Department, Faculty of Agriculture, Damanhour University, Damanhour, Egypt

Email

basmarabea9374@gmail.com

City

Kafr-Eldawar

Orcid

-

Volume

42

Article Issue

4

Related Issue

28123

Issue Date

2021-10-01

Receive Date

2021-10-20

Publish Date

2021-12-30

Page Start

935

Page End

940

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 42_Issue 4_Pages 935-940.pdf

PDF . 243.3kB

Link

https://asejaiqjsae.journals.ekb.eg/article_207050.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=207050

Order

13

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Chicory Leave Powder as A Functional Ingredient: Chemical Composition, Bioactive Compounds and Antioxidant Activity

Details

Type

Article

Created At

22 Jan 2023