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Yıl 2019, , 51 - 62, 31.08.2019

Nursel Kam Gulsah Saydan Kanberoglu

https://doi.org/10.30931/jetas.588102
Cited By: 3

Öz

Kaynakça

  • [1] Znidarcic, D., Ban, D.A., Sircelj, H., “Carotenoid and chlorophy ll composition of commonly consumed leafy vegetables in Mediterranean countries”, Food Chem. 129 (2011) : 1164-1168.
  • [2] Godts, C., Ceusters, J., Van Eylen, T., Francois, I., De Proft, M., “Characterisation of reddening in etiolated chicory leaves (Cichorium intybus L. var. foliosum)”, Acta Horticulturae, (2012) : 936.
  • [3] Lekavičius, A., Lietuvos TSR Flora, eds. M. Natkevičaitė‑Ivanauskienė, R. Jankevičienė and A. Lekavičius. Mokslas, Vilnius, 6 (1980): 179.
  • [4] Judžentienė, A., Būdienė J., “Volatile constituents from aerial parts and roots of Cichorium intybus L. (chicory) grown in Lithuania”, Chemija.19 (2008):25–28.
  • [5] Duke, J. A., “Handbook of energy crops”, An electronic publication (1983).
  • [6] Lavelli, V., Pagliarini, E., Ambrosoli, R., Zanoni, B., “Qualityof minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices”, Int. J. Food Sci.Tech. 44(2009) : 994-1001.
  • [7] Süntar, I., Akkola, EK., Kelesb, H., Yesiladac, E., Sarkerd, SD., Baykala, T., “Comparative evaluation of traditional prescriptions from Cichorium intybus L. for wound healing: stepwise isolation of an active component by in vivo bioassay and its mode of activity”, Journal of Ethnopharmacology, PubMed 143(1) (2012) : 299–309.
  • [8] Carazzone, C., Mascherpa, D., Gazzani, G., Papetti, A., “Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry”, Food Chem. 138 (2013) : 1062-1071.
  • [9] D’evoli, L., Morroni, F., Lombardi-Boccia, G., Lucarini, M., et al. “Red chicory (Cichorium intybus L. cultivar) as a potential source of antioxidant anthocyanins for intestinal health”, Oxid. Med. Cell. Longev. 8 (2013).
  • [10] Paskovic, I., Bronic, J., Subotic, B., Pecina, M., et al. “Impact of synthetic zeolite fertilization on radicchio mineral composition and nutritive value”, J. Food Agric. Environ. 11 (2013) : 498–502.
  • [11] Williams D. J., Edwards, D., Hamernig, I., Jian, L., et al. “Vegetables containing phytochemicals with potential anti-obesity properties: A review”, Food Res. Int. 52 (2013) : 323-333.
  • [12] Piagentini, A.M., Mendez, J.C., Guemes, D.R., Pirovani, M. E., “Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables”, Postharvest Biol. Tec. 38 (2005) : 202-212.
  • [13] Chevallier , A ., “The encyclopedia of medicinal plants. Dorling Kindersley”, London, (1996).
  • [14] Grieve , M., ed. C. F. Leyel., “A modern herbal”, Dover Publications Inc., N. York, (1971).
  • [15] E. Launert, “Edible and medicinal plants”, Hamlyn, UK. (1981).
  • [16] Triska, J., “The hamlyn encyclopaedia of plants”, Hamlyn, UK. (1975).
  • [17] Lust, J., “The herb book”, Bantam Books, Turonto and New York (1983).
  • [18] Uphof, J.C.Th.,“Dictionary of economic plants”, New York, (1968).
  • [19] Foster, S., “A field guide to medicinal plants: Eastern and central North America”. Houghton Mifflin, Boston, (1990).
  • [20] Petrovic, J ., Stanojkovic, A., Comic , Lj., and Curcic, S., “Antibacteriyal activitity of Cichorium intybus”.Fitoterapia, 75(2004) : 737.
  • [21] Bischoff, T.A., Kelley, Ch.J.,Karchesy, Y., Laurantos, M., Nguyen-Dinh, Ph and Arefi, A.G., “Antimalarial activity of lactucin and lactucopicrin:Sesquiterpene lactones isolated from Cichorium intybus”. J. Ethnopharmacol 95, 455, (2004).
  • [22] Seto, M., Miyase, T., Umehara, K., Ueno, A., Hirano, Y., and Otani, N., “Sesquiterpene lactones from Cichorium endivia L.,and C. İntybus L. and cytotoxic activity”. Chem. Pharmac. Bulletin 36(1988) : 2423.
  • [23] Pushparaj, P.N., Low, H. K., Manikandan, J., Tan, B. K. H., and Tan, C. H., “Antidiabetic effects of cichorium intybus instreptozotocin-induced diabetic rats”, J. Ethnopharmacol 111 (2007) : 430-434.
  • [24] Schmidt, B.M., Ilic, N., Poulev, A., Raskin, I. “Toxicological evaluation of a chicory root extract” Food Chem.Toxicol 45 (2007) : 1131-9.
  • [25] Şahin, H.T., “Kağıt ve kompozit ürünleri için hammadde kaynakları”, Süleyman Demirel Üniversitesi Orman Fakültesi, Orman Endüstri Mühendisliği Bölümü, 32260 Isparta, 43(2001):21-25.
  • [26] Coombs, J.A., “Strategy for commercial exploitation of biomass”, Europe 2nd World Renewable Energy Congress, Pergamon Pres, 3 (1992) : 1192-1193.
  • [27] Demirbaş, A., “Yields of oil products from thermochemical biomass conversion processes”, Energy Conversion & Management, 39 (1996) : 685-690.
  • [28] Demirbaş, A., “Biomass resource facilities and biomass conversion processing for fuels and chemicals”, Energy Conversion and Management, 42(2001): 1357-1378.
  • [29] Ganesh, A., Banerjee, R., “Biomass pyrolysis for power generation - A potential technology”, Renewable Energy 22 (2001) : 9-14.
  • [30] Komiyama, H., Mitsumori, T., Yamaji, K., Yamada, K., “Assessment of energy systems by using biomass plantation”, Fuel, 80 (2001) : 707-715.
  • [31] Goyal, H.B., Seal, D., Saxseno, R.C., “Bio-fuels from thermochemical conversion of renewable resources: A review”, Renewable and Sustainable Energy Reviews 12 (2008) : 504-517.
  • [32] Küçük, M. M., “Recent advances in biohass technology”. Fuel Science and Technology International, 12(6)(1994) : 845-871..
  • [33] Ohlrogge, J. B., “Design of new plant products: Engineering of fatty acid metabolism”, Plant Physiol. 104 (1994) : 821-826.
  • [34] Singh, S. P., Zhou, X. R., Liu, Q., Stymne, S., Green, A. G., “Metabolic engineering of new fatty acids in plants”, Curr. Opin. Plant Biol. 8(2005) : 197-203.
  • [35] Pelliccia, F., Marazzi, G., Greco, C., Franzoni, F., et al., “Current evidence and future perspectives on n - 3 PUFAs”, Int. J. Cardiol. 170 (2013) : S3-S7.
  • [36] Gogus, U., Smith, C., “n-3 Omega fatty acids: A review of current knowledge”, Int. J. Food Sci. Tech. 45 (2010) : 417-436.
  • [37] Lavelli, V., Pagliarini, E., Ambrosoli, R., Zanoni, B., “Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices”, Int. J. Food Sci. Tech. 44 (2009) : 994-1001.
  • [38] Çelebi, Ş., ve Karaca, H., "Yumurtanın besin değeri, kolesterol içeriği ve yumurtayı n-3yağ asitleri bakımından zenginleştirmeye yönelik çalışmalar", Journal of the Faculty ofAgriculture, 37 (2) (2011) : 25-34.
  • [39] Clapham, W., Foster, J., Neel, J., Fedders. J., “Fatty acid composition of traditional and novel forages” J. Agric, Food Chem. 53(2005) : 10068-10073.
  • [40] Sinkovič, L., Demšar, L., Žnidarčič, D., Vidrih, R., “Fertilization impact on fatty acid profile of chicory and chicon plants ( Cichorium İntybus L.)”, Eur. J. Lipid Sci. Technol. 117 (2015) : 1659-1666.
  • [41] Morales, P., Ferreira, I., Carvalho, A., Sa´nchez- Mata, M., Ca´mara, M., Tardı’o, J., “Fatty acids profiles of some Spanish wild vegetables”, Food Science and Technology International, 18 (3) (2012) : 281-290.
  • [42] Sinkovič, L., Hribar, J., Vidrih, R., Žarko M., Žnidarčič, D., “Fatty acid composıtıon of forced chicory (Cichorıum IntybusnL.)”, Arch. Biol. Sci. 67 (2) (2015) : 647-653.
  • [43] Vardavas, C.,Majchrzak D., Wagner, K., Elmadfa, I., Kafatos, A., “Lipid concentrations of wild edible greens in Crete”, Food Chem. 99(2006) : 822-834.

Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS

Yıl 2019, , 51 - 62, 31.08.2019

Nursel Kam Gulsah Saydan Kanberoglu

https://doi.org/10.30931/jetas.588102
Cited By: 3

Öz

In this paper, chemical composition and fatty acid composition of the Cichorium intybus L. plants were investigated. For this aim, Cichorium intybus L. plant was powdered and analyzed. Soxhelet extraction method was applied and fatty acid composition of Cichorium intybus L. plants powder was determined by GC-MS. Lignin, cellulose, moisture, ash, fat and extractives content of the plant were determined as 14.9 %, 30.0 %, 5.4 %, 10.7 %, 2.5 % and % 6.8 respectively. Linoleic acid was determined as major fatty acid of the plant (31.8 %). The polyunsaturated fatty acid content of the plant (58.9 %) was higher than saturated fatty acid content (41.2). The monounsaturated fatty acid was not determined in the samples. This study suggested that Cichorium intybus L. plants could be considered as a healthy fat source due to high polyunsaturated content

Anahtar Kelimeler

Cichorium intybus L. GC-MS chemical analysis

Kaynakça

  • [1] Znidarcic, D., Ban, D.A., Sircelj, H., “Carotenoid and chlorophy ll composition of commonly consumed leafy vegetables in Mediterranean countries”, Food Chem. 129 (2011) : 1164-1168.
  • [2] Godts, C., Ceusters, J., Van Eylen, T., Francois, I., De Proft, M., “Characterisation of reddening in etiolated chicory leaves (Cichorium intybus L. var. foliosum)”, Acta Horticulturae, (2012) : 936.
  • [3] Lekavičius, A., Lietuvos TSR Flora, eds. M. Natkevičaitė‑Ivanauskienė, R. Jankevičienė and A. Lekavičius. Mokslas, Vilnius, 6 (1980): 179.
  • [4] Judžentienė, A., Būdienė J., “Volatile constituents from aerial parts and roots of Cichorium intybus L. (chicory) grown in Lithuania”, Chemija.19 (2008):25–28.
  • [5] Duke, J. A., “Handbook of energy crops”, An electronic publication (1983).
  • [6] Lavelli, V., Pagliarini, E., Ambrosoli, R., Zanoni, B., “Qualityof minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices”, Int. J. Food Sci.Tech. 44(2009) : 994-1001.
  • [7] Süntar, I., Akkola, EK., Kelesb, H., Yesiladac, E., Sarkerd, SD., Baykala, T., “Comparative evaluation of traditional prescriptions from Cichorium intybus L. for wound healing: stepwise isolation of an active component by in vivo bioassay and its mode of activity”, Journal of Ethnopharmacology, PubMed 143(1) (2012) : 299–309.
  • [8] Carazzone, C., Mascherpa, D., Gazzani, G., Papetti, A., “Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry”, Food Chem. 138 (2013) : 1062-1071.
  • [9] D’evoli, L., Morroni, F., Lombardi-Boccia, G., Lucarini, M., et al. “Red chicory (Cichorium intybus L. cultivar) as a potential source of antioxidant anthocyanins for intestinal health”, Oxid. Med. Cell. Longev. 8 (2013).
  • [10] Paskovic, I., Bronic, J., Subotic, B., Pecina, M., et al. “Impact of synthetic zeolite fertilization on radicchio mineral composition and nutritive value”, J. Food Agric. Environ. 11 (2013) : 498–502.
  • [11] Williams D. J., Edwards, D., Hamernig, I., Jian, L., et al. “Vegetables containing phytochemicals with potential anti-obesity properties: A review”, Food Res. Int. 52 (2013) : 323-333.
  • [12] Piagentini, A.M., Mendez, J.C., Guemes, D.R., Pirovani, M. E., “Modeling changes of sensory attributes for individual and mixed fresh-cut leafy vegetables”, Postharvest Biol. Tec. 38 (2005) : 202-212.
  • [13] Chevallier , A ., “The encyclopedia of medicinal plants. Dorling Kindersley”, London, (1996).
  • [14] Grieve , M., ed. C. F. Leyel., “A modern herbal”, Dover Publications Inc., N. York, (1971).
  • [15] E. Launert, “Edible and medicinal plants”, Hamlyn, UK. (1981).
  • [16] Triska, J., “The hamlyn encyclopaedia of plants”, Hamlyn, UK. (1975).
  • [17] Lust, J., “The herb book”, Bantam Books, Turonto and New York (1983).
  • [18] Uphof, J.C.Th.,“Dictionary of economic plants”, New York, (1968).
  • [19] Foster, S., “A field guide to medicinal plants: Eastern and central North America”. Houghton Mifflin, Boston, (1990).
  • [20] Petrovic, J ., Stanojkovic, A., Comic , Lj., and Curcic, S., “Antibacteriyal activitity of Cichorium intybus”.Fitoterapia, 75(2004) : 737.
  • [21] Bischoff, T.A., Kelley, Ch.J.,Karchesy, Y., Laurantos, M., Nguyen-Dinh, Ph and Arefi, A.G., “Antimalarial activity of lactucin and lactucopicrin:Sesquiterpene lactones isolated from Cichorium intybus”. J. Ethnopharmacol 95, 455, (2004).
  • [22] Seto, M., Miyase, T., Umehara, K., Ueno, A., Hirano, Y., and Otani, N., “Sesquiterpene lactones from Cichorium endivia L.,and C. İntybus L. and cytotoxic activity”. Chem. Pharmac. Bulletin 36(1988) : 2423.
  • [23] Pushparaj, P.N., Low, H. K., Manikandan, J., Tan, B. K. H., and Tan, C. H., “Antidiabetic effects of cichorium intybus instreptozotocin-induced diabetic rats”, J. Ethnopharmacol 111 (2007) : 430-434.
  • [24] Schmidt, B.M., Ilic, N., Poulev, A., Raskin, I. “Toxicological evaluation of a chicory root extract” Food Chem.Toxicol 45 (2007) : 1131-9.
  • [25] Şahin, H.T., “Kağıt ve kompozit ürünleri için hammadde kaynakları”, Süleyman Demirel Üniversitesi Orman Fakültesi, Orman Endüstri Mühendisliği Bölümü, 32260 Isparta, 43(2001):21-25.
  • [26] Coombs, J.A., “Strategy for commercial exploitation of biomass”, Europe 2nd World Renewable Energy Congress, Pergamon Pres, 3 (1992) : 1192-1193.
  • [27] Demirbaş, A., “Yields of oil products from thermochemical biomass conversion processes”, Energy Conversion & Management, 39 (1996) : 685-690.
  • [28] Demirbaş, A., “Biomass resource facilities and biomass conversion processing for fuels and chemicals”, Energy Conversion and Management, 42(2001): 1357-1378.
  • [29] Ganesh, A., Banerjee, R., “Biomass pyrolysis for power generation - A potential technology”, Renewable Energy 22 (2001) : 9-14.
  • [30] Komiyama, H., Mitsumori, T., Yamaji, K., Yamada, K., “Assessment of energy systems by using biomass plantation”, Fuel, 80 (2001) : 707-715.
  • [31] Goyal, H.B., Seal, D., Saxseno, R.C., “Bio-fuels from thermochemical conversion of renewable resources: A review”, Renewable and Sustainable Energy Reviews 12 (2008) : 504-517.
  • [32] Küçük, M. M., “Recent advances in biohass technology”. Fuel Science and Technology International, 12(6)(1994) : 845-871..
  • [33] Ohlrogge, J. B., “Design of new plant products: Engineering of fatty acid metabolism”, Plant Physiol. 104 (1994) : 821-826.
  • [34] Singh, S. P., Zhou, X. R., Liu, Q., Stymne, S., Green, A. G., “Metabolic engineering of new fatty acids in plants”, Curr. Opin. Plant Biol. 8(2005) : 197-203.
  • [35] Pelliccia, F., Marazzi, G., Greco, C., Franzoni, F., et al., “Current evidence and future perspectives on n - 3 PUFAs”, Int. J. Cardiol. 170 (2013) : S3-S7.
  • [36] Gogus, U., Smith, C., “n-3 Omega fatty acids: A review of current knowledge”, Int. J. Food Sci. Tech. 45 (2010) : 417-436.
  • [37] Lavelli, V., Pagliarini, E., Ambrosoli, R., Zanoni, B., “Quality of minimally processed red chicory (Cichorium intybus L.) evaluated by anthocyanin content, radical scavenging activity, sensory descriptors and microbial indices”, Int. J. Food Sci. Tech. 44 (2009) : 994-1001.
  • [38] Çelebi, Ş., ve Karaca, H., "Yumurtanın besin değeri, kolesterol içeriği ve yumurtayı n-3yağ asitleri bakımından zenginleştirmeye yönelik çalışmalar", Journal of the Faculty ofAgriculture, 37 (2) (2011) : 25-34.
  • [39] Clapham, W., Foster, J., Neel, J., Fedders. J., “Fatty acid composition of traditional and novel forages” J. Agric, Food Chem. 53(2005) : 10068-10073.
  • [40] Sinkovič, L., Demšar, L., Žnidarčič, D., Vidrih, R., “Fertilization impact on fatty acid profile of chicory and chicon plants ( Cichorium İntybus L.)”, Eur. J. Lipid Sci. Technol. 117 (2015) : 1659-1666.
  • [41] Morales, P., Ferreira, I., Carvalho, A., Sa´nchez- Mata, M., Ca´mara, M., Tardı’o, J., “Fatty acids profiles of some Spanish wild vegetables”, Food Science and Technology International, 18 (3) (2012) : 281-290.
  • [42] Sinkovič, L., Hribar, J., Vidrih, R., Žarko M., Žnidarčič, D., “Fatty acid composıtıon of forced chicory (Cichorıum IntybusnL.)”, Arch. Biol. Sci. 67 (2) (2015) : 647-653.
  • [43] Vardavas, C.,Majchrzak D., Wagner, K., Elmadfa, I., Kafatos, A., “Lipid concentrations of wild edible greens in Crete”, Food Chem. 99(2006) : 822-834.
Toplam 43 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Matematik
Bölüm Research Article
Yazarlar

Nursel Kam Bu kişi benim

Gulsah Saydan Kanberoglu

Yayımlanma Tarihi 31 Ağustos 2019
Yayımlandığı Sayı Yıl 2019

Kaynak Göster

APA Kam, N., & Saydan Kanberoglu, G. (2019). Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS. Journal of Engineering Technology and Applied Sciences, 4(2), 51-62. https://doi.org/10.30931/jetas.588102
AMA Kam N, Saydan Kanberoglu G. Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS. JETAS. Ağustos 2019;4(2):51-62. doi:10.30931/jetas.588102
Chicago Kam, Nursel, ve Gulsah Saydan Kanberoglu. “Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS”. Journal of Engineering Technology and Applied Sciences 4, sy. 2 (Ağustos 2019): 51-62. https://doi.org/10.30931/jetas.588102.
EndNote Kam N, Saydan Kanberoglu G (01 Ağustos 2019) Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS. Journal of Engineering Technology and Applied Sciences 4 2 51–62.
IEEE N. Kam ve G. Saydan Kanberoglu, “Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS”, JETAS, c. 4, sy. 2, ss. 51–62, 2019, doi: 10.30931/jetas.588102.
ISNAD Kam, Nursel - Saydan Kanberoglu, Gulsah. “Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS”. Journal of Engineering Technology and Applied Sciences 4/2 (Ağustos 2019), 51-62. https://doi.org/10.30931/jetas.588102.
JAMA Kam N, Saydan Kanberoglu G. Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS. JETAS. 2019;4:51–62.
MLA Kam, Nursel ve Gulsah Saydan Kanberoglu. “Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS”. Journal of Engineering Technology and Applied Sciences, c. 4, sy. 2, 2019, ss. 51-62, doi:10.30931/jetas.588102.
Vancouver Kam N, Saydan Kanberoglu G. Chemical Analysis and Fatty Acid Composition of the Chicory Plant (Cichorium Intybus L.) by GC-MS. JETAS. 2019;4(2):51-62.

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