Nutritional value, bioactive compounds and antioxidant activities of wild chicory (Cichorium intybus L.) from Turkey

Despite being ignored in the modern agricultural approach, wild vegetables have an important use in Turkey and contribute to a balanced diet and food security at the household levels. This study focused on the nutritional content of wild chicory (Cichorium intybus L.) that is widely consumed as a vegetable by people living in rural areas in Turkey. The nutritional value and bioactive compounds and antioxidant contents in twenty-one wild chicory populations from Turkey were investigated by analyzing the leaf. The collected chicory seeds were sown in pots and grown in greenhouse conditions. 40 days after sowing, crude protein, mineral matters (Ca, Mg, P, K, Mn, Cu, Fe, Zn) and antioxidant contents were determined. Significant differences were noted among to chicory populations regarding all the investigated parameters. Crude protein content among the population was between 20.45 and 27.89% and averaged 23.65%. Averaged mineral contents over the populations were ordered as follows: K > Ca > Mg > P > Fe > Mn > Cu. The variation was between 15.3 and 25.8 mgGAE/g extract for total phenolic and between 1.43 and 2.55 mu gQE for total flavonoid content. Overall results showed that chicory can contribute to a healthier diet and food security by diversification of food sources. In addition, the geographical origin of the population was important in the traits examined, which can shed light on the selection of genotypes for breeders.

Automated summary

The study revealed that wild chicory in Turkey is rich in nutritional value and antioxidant compounds, making it a significant supplement for healthy diet and food security. Significant differences were found in nutritional content among different populations of wild chicory, providing insights for breeders in selecting genotypes.