Comparison of the Antioxidant Activities and Functional Components of Roasted Chicory Roots Extracts Produced Using Different Ethanol Concentrations

This study investigated the variation in the antioxidant activities of roasted chicory roots extracted with different ethanol concentrations (0, 60, 80, and 100%).Before extraction, dried chicory roots were roasted at 200°C for 15 min.The 100% ethanol extract exhibited the highest quantities of total polyphenols and flavonoids, as well as the most pronounced ABTS and DPPH radical-scavenging abilities.In addition, it also had the highest relative antioxidant capacity index (1.60).Pearson's correlation coefficients revealed significant and positive correlations between the DPPH radical scavenging capacity and the total polyphenol and flavonoid contents.Hierarchical clustering analysis classified eight accessions into three groups based on the roasting conditions and ethanol concentrations.Forty-one compounds, including quinic acid, dimethoxycinnamic caffeoylquinic acid isomer, and trans-4-O-caffeoylquinic acid, were identified in extracts.These results encourage the development of functional foods or novel dietary ingredients containing chicory root.