Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots

Morad Chadni (1) , Emilie Isidore (1) , Etienne Diemer (1, 2) , Otmane Ouguir (1) , Fanny Brunois (1) , Régis Catteau (3) , Laurent Cassan (3) , Irina Ioannou (1)

1 ABI - Agro-Biotechnologies Industrielles
2 TIMR - Transformation Intégrée de la Matière Renouvelable
3 APEF - Association des Producteurs d'Endives de France

Keywords: forced witloof chicory roots; Cichorium intybus L.; chlorogenic acids; 3; 5-O-di-caffeoylquinic acid; polyphenolic compounds; extraction; food by-products; ultrasound-assisted extraction; solid-liquid extraction; kinetic modelling

Domains: Engineering Sciences [physics]

Morad Chadni, Emilie Isidore, Etienne Diemer, Otmane Ouguir, Fanny Brunois, et al.. Optimization of Extraction Conditions to Improve Chlorogenic Acid Content and Antioxidant Activity of Extracts from Forced Witloof Chicory Roots. Foods, 2022, ⟨10.3390/foods11091217⟩. ⟨hal-03650379⟩