Evaluation of the phenolic content in the aerial parts of different varieties of Cichorium intybus L.

Fresh aerial parts of different chicory varieties: green chicory (c.v. Catalogna), two red chicory varieties (radicchio rosso di Chioggia and radicchio rosso di Treviso), and Witloof or Belgian endive were analyzed by HPLC/DAD/MS. The chromatographic fingerprint was diagnostic for each variety. A monocaffeoyl tartaric acid, chlorogenic acid, and chicoric acid were detected in all the varieties, while cyanidin 3-O-glucoside, delphinidin 3-O-(6 malonyl) glucoside, and cyanidin 3-O-(6 malonyl) glucoside were the main phenolic compounds in the red varieties. The flavonoiclic compounds, quercetin 3-O-glucuronide and luteolin 7-O-glucuronide, were absent in the Witloof sample. The phenolic compounds from total leaves were the same as those obtained from only the colored parts; nevertheless, the total amount was remarkably lower with a decrease of up to 80% for Belgian endive. Chemical stability at high temperature was observed for the phenolic fraction from the green variety after decoction at 100 degrees C for 30 min.