Next Article in Journal
Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds of Henola Cultivar Using Differential Scanning Calorimetry
Next Article in Special Issue
Potential of Arabica Coffee Beans from Northern Thailand: Exploring Antidiabetic Metabolites through Liquid Chromatography with Tandem Mass Spectrometry (LC-MS/MS) Metabolomic Profiling across Diverse Postharvest Processing Techniques
Previous Article in Journal
Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 12
Issue 1
10.3390/foods12010134
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Article

Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients

by
Sílvia Petronilho
1,2,*,
Joana Navega
1,
Carla Pereira
3,
Adelaide Almeida
3,
João Siopa
2,
Fernando M. Nunes
2,
Manuel A. Coimbra
1 and
Cláudia P. Passos
1
1
Laboratório Associado para a Química Verde, Department of Chemistry, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
2
Chemistry Research Centre-Vila Real, Department of Chemistry, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal
3
CESAM—Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
*
Author to whom correspondence should be addressed.
Foods 2023, 12(1), 134; https://doi.org/10.3390/foods12010134
Submission received: 25 November 2022 / Revised: 22 December 2022 / Accepted: 23 December 2022 / Published: 27 December 2022
(This article belongs to the Special Issue Green Extraction Processes and Functional Properties of Coffee and Coffee By-Products Series II)
Browse Figures
Versions Notes

Abstract

Instant chicory is a caffeine-free brew worldwide consumed as a coffee substitute. Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w/w) and 5.7% (w/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g/100 g and 5.8 g/100 g), showing in vitro ABTS•+ scavenging (IC50 = 0.28 mg/mL) and ferric ion reducing capacity (ca. 11 µg Fe2+ eq/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit α-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria.
Keywords: chicory; coffee; high molecular weight; inulin; phenolic compounds; antioxidant; antimicrobial; antidiabetic chicory; coffee; high molecular weight; inulin; phenolic compounds; antioxidant; antimicrobial; antidiabetic
Graphical Abstract

Share and Cite

MDPI and ACS Style

Petronilho, S.; Navega, J.; Pereira, C.; Almeida, A.; Siopa, J.; Nunes, F.M.; Coimbra, M.A.; Passos, C.P. Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients. Foods 2023, 12, 134. https://doi.org/10.3390/foods12010134

AMA Style

Petronilho S, Navega J, Pereira C, Almeida A, Siopa J, Nunes FM, Coimbra MA, Passos CP. Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients. Foods. 2023; 12(1):134. https://doi.org/10.3390/foods12010134

Chicago/Turabian Style

Petronilho, Sílvia, Joana Navega, Carla Pereira, Adelaide Almeida, João Siopa, Fernando M. Nunes, Manuel A. Coimbra, and Cláudia P. Passos. 2023. "Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients" Foods 12, no. 1: 134. https://doi.org/10.3390/foods12010134

APA Style

Petronilho, S., Navega, J., Pereira, C., Almeida, A., Siopa, J., Nunes, F. M., Coimbra, M. A., & Passos, C. P. (2023). Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients. Foods, 12(1), 134. https://doi.org/10.3390/foods12010134

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop