Table of Contents Author Guidelines Submit a Manuscript
The Scientific World Journal
Volume 2014 (2014), Article ID 583180, 11 pages
Research Article

A Method for the Simultaneous Determination of Chlorogenic Acid and Sesquiterpene Lactone Content in Industrial Chicory Root Foodstuffs

1UMR 1281, Stress Abiotiques et Différenciation des Végétaux Cultivés, GIS GENOCHIC, INRA, IFR147, Université Lille 1 Sciences et Technologies, Cité Scientifique, 59655 Villeneuve d’Ascq, France
2IUT A, Département Génie Biologique, Université Lille 1 Sciences et Technologies, 59655 Villeneuve d’Ascq, France
3Faculté des Sciences Pharmaceutiques et Biologiques, Centre Universitaire de Mesures et d’Analyses (CUMA), Université Lille 2, BP 83, 3 rue du Pr. Laguesse, 59006 Lille Cedex, France

Received 16 July 2014; Accepted 3 October 2014; Published 4 December 2014

Academic Editor: Thomas Efferth

Copyright © 2014 Honorine Willeman et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


A method for the simultaneous determination of free chlorogenic acids (CGA) and sesquiterpene lactones (STL) in chicory root and its dried (flour) and roasted (grain) forms is described. The method uses one extraction and one analysis for all chicory root products. Various solvents with low to high polarity, such as methanol, chloroform, or n-hexane, were tested alone, in combination in different proportions or with acidified or neutral aqueous solvent. The water/chloroform/methanol (30/30/40, v/v/v) mixture generated the best extraction yield, 21% higher than alcohol mixtures. The profiling of CGA and STL content was performed through a conventional HPLC-DAD method using a PFP core shell column in a fast single run. Good retention time and area repeatability (RDD mean % 0.46 and 5.6, resp.) and linearity () were obtained. The STL and chlorogenic acids levels determined were 254.7 and 100.2 g/g of dry matter in the root, 792.5 and 1,547 g/g in flour, and 160.4 and 822.5 g/g in the roasted grains, respectively. With an average recovery of 106% and precision of 90%, this method is rapid, reproducible, and straightforward way to quantify the chlorogenic acids and STL in chicory raw material and end products.