Antioxidants and Mineral Contents of Chicory as Coffee Additive

In this study, roots of Turkish origin wild chicory (Cichorium intybus L.) genotypes were investigated for total flavonoid and phenolic contents, radical cation scavenging activity (ABTS), Free (DPPH), radical, mineral content. These characteristics also compared with other coffee varieties. The contents ranged between 0.290-4.350 mg QE/g dry weight (DW) 0.943-13.860 GAE/g DW. DPPH was listed here from high to low value: raw beans = roasted > fruits turpentine tree instant chicory. content P, Ca, Mg, Zn, B, Cr, Co Mo 0.71-2.78%, 0.25-0.46%, 7.29-20.66, 4.44-11.07, 0.40-1.67, 0.49-5.48 5.69-14.46 ppm, respectively. As a result, exhibited antioxidant activity, but higher the tested varieties which indicates that could be used additive.