FATTY ACID COMPOSITION OF LEAVES OF FORCED CHICORY (CICHORIUM INTYBUS L.)

被引：5

作者：

Sinkovic, Lovro ^{[1
]}

Hribar, Janez ^{[1
]}

Vidrih, Rajko ^{[1
]}

Ilin, Zarko M. ^{[2
]}

Znidarcic, Dragan ^{[3
]}

机构：

[1] Univ Ljubljana, Biotech Fac, Dept Food Sci & Technol, Ljubljana 1000, Slovenia

[2] Univ Novi Sad, Dept Field & Vegetable Crops, Fac Agr, Novi Sad 21000, Serbia

[3] Univ Ljubljana, Biotech Fac, Dept Agron, Ljubljana 1000, Slovenia

来源：

ARCHIVES OF BIOLOGICAL SCIENCES | 2015年 / 67卷 / 02期

关键词：

Forced chicory; Cichorium intybus; gas chromatography; fatty acid methyl esters; MUFA and PUFA; METHYL-ESTERS; RATIO;

D O I：

10.2298/ABS141105026S

中图分类号：

Q [生物科学];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

The objective of the present study was to determine the composition of fatty acids in leaves of nine chicory cultivars (Cichorium intybus L.). The growing practice followed the traditional forcing method of developed roots in a peat to obtain new etiolated vegetative apical buds, known as chicons. The fatty acid content was determined by the extraction of fatty acid methyl esters and analysis by means of gas chromatography. The analysis revealed the following ratios of C16:0, C18:0, C18:1, C18:2 and C18:3 of individual fatty acids. The total fatty acid content in forced chicory leaves ranged from 104 to 644 mg/100 g fresh weight. The highest relative content (64%) is presented by a-linolenic acid, followed by linoleic (44%) and palmitic (21%). An n-6/n-3 polyunsaturated fatty acids ratio of studied forced chicory is below 1.4 and thus, in accordance with the recommended dietary ratio that is close to 1.

引用

页码：647 / 653

页数：7

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