Antioxidants and Mineral Contents of Chicory as Coffee Additive

Uğur Başaran, Erdem Gülümser, Cennet Yaman, Medine Çopur Doğrusöz, Hanife Mut

Abstract


In this study, roots of Turkish origin wild chicory (Cichorium intybus L.) genotypes were investigated for total flavonoid and phenolic contents, radical cation scavenging activity (ABTS), Free radical scavenging activity (DPPH), and radical, mineral content. These characteristics were also compared with other coffee varieties. The total flavonoid and phenolic contents ranged between 0.290-4.350 mg QE/g dry weight (DW) and 0.943-13.860 mg GAE/g DW. The DPPH was listed here from high to low value: raw coffee beans = roasted coffee beans > roasted fruits of turpentine tree > instant coffee = roots of chicory. The content of P, Ca, Mg, Zn, B, Cr, Co and Mo ranged between 0.71-2.78%, 0.25-0.46%, 7.29-20.66, 4.44-11.07, 0.40-1.67, 0.49-5.48 and 5.69-14.46 ppm, respectively. As a result, chicory roots exhibited low antioxidant activity, but higher mineral content compared to the other tested coffee varieties which indicates that chicory could be used a coffee additive.

Keywords


Antioxidant; chicory; coffee additive; mineral content; Root

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DOI: https://doi.org/10.24925/turjaf.v9i1.217-223.3859

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This work is licensed under Creative Commons Attribution 4.0 International License

ISSN: 2148-127X

Turkish JAF Sci.Tech.

Turkish Journal of Agriculture - Food Science and Technology (TURJAF) is indexed by the following national and international scientific indexing services: