Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin |
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Authors: | Philippe Hance Yoann MartinJacques Vasseur Jean-Louis HilbertFrancis Trotin |
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Affiliation: | UMR 1281, Stress Abiotiques et Différenciation des Végétaux Cultivés, USTL, INRA, ERT1067, IFR147 Université des Sciences et Technologies de Lille, F-59655 Villeneuve d’Ascq, France |
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Abstract: | Chicory root (Cichorium intybus L. var. sativum) is an important foodstuff appreciated for its bitter taste, which is caused by sesquiterpene lactones. These compounds represent a quality parameter for monitoring the raw material. Using polyclonal antibodies, an enzyme-linked immunosorbent assay (ELISA) was developed to quantify the bitter compound 11β,13-dihydrolactucin in chicory root. Assay linearity ranged from 4.6 to 300 ng/ml, with intra- and inter-assay variations of 4.9% and 7.2%, respectively. An IC50 of 2 ng/ml and a detection limit of 0.16 ng/ml were obtained. No or little cross-reactions with other sesquiterpene lactones occurred. Roots of three different chicory varieties were evaluated for their bitter taste and were investigated by the ELISA. Distinct concentrations of 11β,13-dihydrolactucin ranging from 485 to 1720 mg/kg dry matter were correlated with the bitterness degree (r = 0.9). The ELISA appeared sensitive, selective, accurate and may serve as screening tool in breeding of chicory roots for bitterness. |
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Keywords: | Chicory (Cichorium intybus L var sativum) Root Bitterness 11β 13-Dihydrolactucin Quality Sensitive ELISA Breeding |
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