Influence of cultivation site on sesquiterpene lactone composition of forage chicory (Cichorium intybus L.)

Journal of Agricultural and Food Chemistry
Joyce G FosterMatt A Sanderson

Abstract

The forage potential of chicory (Cichorium intybus L.) has not been realized in southern West Virginia (WV) because ruminants are reluctant to consume the herbage. Chicory contains bitter sesquiterpene lactones that can adversely impact palatability. This study was undertaken to determine whether sesquiterpene lactone concentrations in chicory grown in southern WV differ from those in chicory grown in central Pennsylvania (PA) where chicory is grazed readily. Herbage was collected in 1997 and 1998 from cultivars Grasslands Puna (Puna), INIA le Lacerta (Lacerta), and Forage Feast established at research sites near State College, PA, and Beckley, WV. The total concentration of sesquiterpene lactones in WV-grown cultivars was 0.58% (dry matter basis) in Puna, 0.59% in Lacerta, and 0.79% in Forage Feast in 1997 and ranged from 1.03 (Lacerta) to 1.52% (Forage Feast) in 1998. In PA-grown cultivars, sesquiterpene lactones represented 0.16 (Puna), 0.18 (Lacerta), and 0.27% (Forage Feast) of the forage dry matter in 1997 and ranged from 0.32 (Lacerta) to 0.55% (Forage Feast) in 1998. Concentrations of lactucin, lactucopicrin, and total sesquiterpene lactones in Forage Feast exceeded those in the other cultivars grown at the same site. T...Continue Reading

References

Nov 22, 1985·Science·P D ColeyF S Chapin

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Citations

Aug 27, 2013·Applied Biochemistry and Biotechnology·Janusz MalarzWanda Kisiel
Nov 23, 2007·Natural Product Reports·Braulio M Fraga
Jul 14, 2017·Journal of Agricultural and Food Chemistry·Anne PoutaraudSylvain Plantureux
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·João P BaixinhoNaiara Fernández

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