Red Chicory (Cichorium intybus L. cultivar) as a Potential Source of Antioxidant Anthocyanins for Intestinal Health

Table 1

Total phenolics, total anthocyanins, and TAA of edible samples of WL or RL of Treviso red chicory¹.

Treviso red chicory	Total phenolics^2	Total anthocyanins	TAA^3
	mg of GAE/100 g samples	mg of anthocyanins/100 g samples	µmol TEAA/100 g samples
WL	311.6±12.6	110.8±8.2	506.7±35.6
RL	370.4±14.4^∗	142.6±7.5^∗	655.2±42.2^∗

1Values are means ± SD of at least four determinations (RL versus WL; ^∗𝑃<0.05 at Student’s 𝑡-test).
2Values were expressed as gallic acid equivalents (GAE) in milligrams per 100 g of edible sample.
3Values were expressed as micromoles of trolox equivalent antioxidant activity (TEAA) per 100 g of edible sample.