HPLC-ECD Fingerprint of Phenolic Compounds in Cichorium intybus L. and Spectrum-effect Relationship of Their Antioxidant Activity
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Abstract:
High performance liquid chromatography-electrochemical detection (HPLC-ECD) fingerprints of Cichorium intybus L. (chicory) of different origins were established. The antioxidant activities of chicory were evaluated in vitro by 1,1-diphenyl-2-picrylhydrazyl (DPPH), [2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)] (ABTS+) radical scavenging assays and ferric reducing antioxidant power (FRAP) assays. The "spectrum-effect" relationship between the fingerprint and antioxidant activities of chicory was analyzed using Pearson correlation analysis, partial least squares regression (PLSR) analysis, and gray correlation analysis (GRA) to identify the active antioxidant compounds. In total, 13 phenolic compounds were identified from the fingerprint of 21 batches of chicory from different regions. The total phenol content of chicory extract was up to 30.76 mg GAE/g, and the correlation coefficient between peak areas and antioxidant activity was >0.92. According to "spectrum-effect" relationship analyses, chicoric acid, caftaric acid, isochlorogenic acid B, isochlorogenic acid A, 1,5-dicaffeoylquinic acid, and isochlorogenic acid C comprised the components primarily contributing to the antioxidant activity of chicory, indicating significant correlations between these chemical compounds and antioxidant activity (P<0.01). The HPLC-ECD fingerprint of chicory established in this study combined with the statistical analysis method exploring the "spectrum-effect"not only indicate the differences in chemical compounds between samples but also directly demonstrate the antioxidant activity of samples. This method is simple and reliable, providing a reference for improving the quality evaluation and product development of chicory.
