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

Table 4

Extractability rate of the extraction H₂O/CHCl₃/MeOH 30/30/40 (v/v/v), repeatability, and reproducibility expressed in terms of the variation (RSD %) of contents. The repeatability and reproducibility of the HPLC-DAD method are expressed in terms of the variation (RSD %) of retention times (RT) and areas.

	Metabolites^a
	5-CQA	3,5-diCQA	DHLc	Lc	DHdLc	dLc	DHLp	Lp
Extraction
Extractability rate %
Root	94	76	79	82	85	86	84	85
Flour	82	82	85	84	85	84	85	85
Roasted grains	86	85	88	89	89	87	89	89
Repeatability RSD %
Root	±4	±6	±2	±2	±7	±9	±6	±8
Flour	±6	±5	±9	±7	±6	±7	±5	±7
Roasted grains	±4	±4	±2	±10	±7	±5	±10	±4
Reproducibility RSD %
Root	±6	±6	±5	±4	±9	±11	±8	±8
Flour	±5	±6	±7	±10	±7	±9	±7	±11
Roasted grains	±6	±6	±9	±8	±11	±5	±12	±6
HPLC-DAD analysis
Repeatability
RT RSD %
Root	±0	±0.6	±0	±0	±0.3	±0.9	±0.6	±0.6
Flour	±0.4	±0.6	±0.4	±0.4	±0.5	±0.9	±0.4	±0.3
Roasted grains	±0.3	±0.6	±0.3	±0.3	±0.6	±0.8	±0.6	±0.7
Areas RSD %
Root	±5.1	±7.2	±5.7	±3.5	±9.7	±14.3	±11.3	±4.1
Flour	±1.3	±1.6	±3.2	±2.9	±6.6	±12	±13.2	±6.6
Roasted grains	±2.5	±4.1	±7.7	±1.1	±6.1	±3.3	±1.3	±1.1
Reproducibility
RT RSD %
Root	±0.6	±1.5	±1.0	±1.0	±1.0	±0.6	±1.5	±1.0
Flour	±0.6	±0.6	±0	±0.6	±0.6	±1	±1.2	±0.6
Roasted grains	±0.6	±1.0	±0	±1.0	±1.2	±0.6	±1.2	±1.5
Areas RSD %
Root	±11.5	±7.7	±2.7	±11.9	±8.3	±6.4	±10.5	±10.2
Flour	±5.4	±3.6	±5.5	±3.6	±3.8	±9.5	±6.2	±4.9
Roasted grains	±4.4	±5.8	±8.8	±3.3	±6.7	±8.4	±5.1	±1.8

5-CQA: 5-mono-O-caffeoylquinic acid; 3,5-diCQA: 3,5-di-O-caffeoylquinic acid; DHLc: 11(S),13-dihydrolactucin; Lc: lactucin; DHdLc: 11(S),13-dihydro-8-deoxylactucin; dLc: 8-deoxylactucin; DHLp: 11(S),13-dihydrolactucopicrin; Lp: lactucopicrin.
RSD: respective standard deviations.