Abstract
The effects of sample preparation on the amount of some sesquiterpene lactones, i.e. bitter compounds, extracted from chicory (Cichorium intybus L.) have been studied. Sample preparation was performed using water or a citric acid solution both with and without cellulolytic and pectolytic enzymes. The concentrations of sesquiterpene lactones in the samples were measured by enzyme-linked immunosorbent assay (ELISA) and by high-performance liquid chromatography (HPLC). The greatest amounts of sesquiterpene lactones were obtained by treatment of the chicory samples in water in the presence of the enzymes. Evidence was obtained that both free and glucosylated sesquiterpene lactones are measured in the specific ELISAs.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
