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  • Title: Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry.
    Author: Carazzone C, Mascherpa D, Gazzani G, Papetti A.
    Journal: Food Chem; 2013 Jun 01; 138(2-3):1062-71. PubMed ID: 23411215.
    Abstract:
    Phenolic acids and flavonoids extracted from several types of Cichorium intybus var. silvestre salads ("Chioggia", "Treviso", "Treviso tardivo", and "Verona") were characterised by high-performance liquid chromatography-electrospray ionisation/mass spectrometry. Among the 64 compounds detected, several hydroxycinnamic acid derivatives including 8 mono- and dicaffeoylquinic acids, 3 tartaric acid derivatives, 31 flavonol and 2 flavone glycosides, as well as 10 anthocyanins were characterised based on UV spectra and MS(n) fragmentation patterns. Furthermore, several isomers of caffeic acid derivatives were distinguished for the first time by their specific mass spectral data. This is the first study reporting the glycosylation type and position of mono- and diglycosylated flavonoids in red salads.
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