Pancake evaluation, phytochemical characterization, and therapeutic potential of Cichorium intybus L. herb: a focus on antioxidant, antidiabetic, and anticholinesterase activities.

IF 1.6 3区化学 Q3 CHEMISTRY, APPLIED

Natural Product Research Pub Date : 2025-10-13 DOI:10.1080/14786419.2025.2572534

Gehan F Abdel Raoof, Eman A Younis, Hanan F Aly, Hala M Mohamed Nagy

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Abstract

The current research evaluated the different extracts of Cichorium intybus L. (chicory) herbs for their antioxidant, anticholinesterase and antidiabetic activities. It investigated the phytoconstituents of the most active fraction. In addition, pancake samples of chicory were prepared and evaluated for their nutritional values and sensory scores. The result revealed that the n-butanol fraction exhibited the highest biological activities. Moreover, LC-ESI-MS/MS analysis of the n-butanol fraction revealed the identification of 17 phenolic compounds. Furthermore, gallic and pyrogallic acids were isolated and identified from the n-butanol fraction. In addition, glutamic and aspartic acids were the major amino acids in chicory herbs. Furthermore, HPLC analysis of the vitamins revealed that vitamins B6 and E constituted the greatest concentration. In addition, the panellists found that supplementing chicory herb powder to oats was most acceptable. In conclusion, chicory herbs may be used in the food industry due to their safety, high nutritional value and acceptability.

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菊苣的煎饼评价、植物化学特性和治疗潜力：重点研究抗氧化、抗糖尿病和抗胆碱酯酶活性。

本研究对菊苣不同提取物的抗氧化、抗胆碱酯酶和抗糖尿病活性进行了评价。研究了最有效部位的植物成分。此外，还制作了菊苣煎饼样品，并对其营养价值和感官评分进行了评价。结果表明，正丁醇组分具有最高的生物活性。此外，LC-ESI-MS/MS分析显示，正丁醇部分鉴定出17种酚类化合物。此外，从正丁醇馏分中分离鉴定了没食子酸和焦性没食子酸。此外，谷氨酸和天冬氨酸是菊苣中草药的主要氨基酸。此外，HPLC分析显示维生素B6和维生素E的含量最高。此外，小组成员发现，在燕麦中添加菊苣草药粉是最容易接受的。综上所述，菊苣具有安全、高营养价值和可接受性等优点，可用于食品工业。

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来源期刊

Natural Product Research 化学-医药化学

CiteScore

5.10

自引率

9.10%

发文量

605

审稿时长

2.1 months

期刊介绍： The aim of Natural Product Research is to publish important contributions in the field of natural product chemistry. The journal covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds. The communications include coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussions of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of methods in these areas are welcomed in the journal. Finally, research papers in fields on the chemistry-biology boundary, eg. fermentation chemistry, plant tissue culture investigations etc., are accepted into the journal. Natural Product Research issues will be subtitled either ""Part A - Synthesis and Structure"" or ""Part B - Bioactive Natural Products"". for details on this , see the forthcoming articles section. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.