Phenols chicory root

We found that the ether and ethyl acetate extracts of chicory roots exhibited the best nematicidal activities. The extracts were separated according to their acidity to give organo-acidic, phenolic, basic and neutral fractions. The phenolic fraction was found... 

The nematicidal activities of extracts from different parts of a chicory root were examined. The relative survival ratios (R. S. R.) at the root skin, inner root tissue, wounded root tissue and hairy roots were measured (Figure 3). The extract from the root skin exhibited the highest nematicidal activity. Interestingly, the nematicidal activity of an acidic fraction from rhizoplane soil was much higher than that from bulk field soil. We found that some phenolics from the root also exhibited nematicidal activity. Thus, it seems that secondary metabolites such as terpenoids and phenolics can play an important role in chicory defense. 

Grape musts and wines contain depsides of some phenolic acids with L-tartaric acid. Common esters are depsides of caffeic (8-89), 4-coumaric and vanillic acids. For example, the vanilloyltartaric acid content in musts and wines ranges from 1.4 to 11.7 mg/1, and of 4-coumaroyltartaric (cutaric) acid and calFeoyltartaric (caftaric) acid is 0.6-5.5 and 10.2-26.9 mg/1, respectively. In all these depsides, (E)-isomers dominate. 2,3-Di-O-caffeoyl-L-tartaric acid, known as cichoric acid (8-90), is an example of diesters of i-tartaric acid, which occur in plants of the Asteraceae family. Cichoric acid is situated in the root and leaves of chicory Cichorium intybus), endive (C. endivia) and lettuce Lactuca sativa). 

The roasted root contains a steam-distillable fraction (aroma), which is composed of pyra-zines, benzothiazoles, aldehydes, aromatic hydrocarbons, furans, phenols, organic acids, and others, totaling 3 3 identifiedcompounds, among which acetophenone is a characteristic component of roasted chicory not previously reported as a component of aroma of any heated food products such as coffee. Other constituents of the roasted root include 2-acetylpyrrole, furfural, phenylacetaldehyde, phenylacetic acid, and vanillin. Small amounts oftwo indole alkaloids ((3-carbolines), barman and norharman, have also been isolated from the roasted root. ... 

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