February 2015, vol. 4, special issue 3 (Food Sciences)
Iwona Mentel, Ewa Cieślik, Anna Sadowska-Rociek
Food Sciences of Food Sciences
The endive (Cichorium endivia L.) is plant belonging to Asteraceae family. It is very popular vegetable in France, Italy and Germany. Endive because of its high content healthy components can be used in prevention against a lot of diseases.
The studies were conducted on two varieties of endive: ‘Cigal’ and ‘Marconi’ during vegetative of season: 2009 and 2010. The research material was assessed for: dry matter, protein, dietary fibre, ash, selected minerals (Ca, Mg, K, P, Na, Fe, Zn, Mn, Cu) levels and antioxidants (vitamin C, phenols components) contents. Also, the calculation of the energy value, carbohydrates and the antioxidant potential of ABTS. were performed. The endive variety ‘Cigal’ was characterized higher content of calcium, magnesium, phosphorus, potassium, sodium, zinc and phenols components. While variety ‘Marconi’ contained more of dry matter, carbohydrates, dietary fibre, vitamin C, iron, copper and higher antioxidant activity. The studies showed statistically significant differences in terms of the content of components and antioxidant activity, between analysed varieties of vegetable and vegetation of season.
Endive, healthy properties, variety, vegetative of season