Cichorium intybus is a bushy perennial herb with blue or lavender flowers from Asteraceae family. It is common in the low parts of the country, near roads, in dry meadows and as a weed in the wheat fields. The plant holds a wealth of polyphenols, organic acids, mineral acids, fructans, coumarin derivatives and other phytochemicals.* The root contains mainly inulin and intybin, and the milk sap of the leaf and stem contain sesquterpene lactones, lactucin and lactupicrin. The aerial part of the plant is a source of coumarins – esculin, esculetin and cichoriin, flavonoids – apigenin and routin, hickory acid, santonin and others.
In traditional medicine, the Chicory has been used as a brew, internally for support of liver health, kidney health, and splenic function, and externally in cases of minor skin rash.*
Definition: Product from the aerial part of the plant Cichorium intybus.
Characteristics: Green brown to brown amorphous powder with specific odour, slightly soluble in water and in ethanol 50%.
Testing for purity: pH (10% solution): 4.0 to 7.0
Sulphated ash, %, not more than: 10.0
Heavy metals, %, not more than: 0.001
Loss on drying, %, not more than: 5.0
Content of active substancies:
Coumarins, determined as esculin, based on dry substance, %, not less than: 9.0
Flavonoids, determined as apigenin, based on dry substance, %, not less than: 7.0
Tannic compounds, determined as tannin, based on dry substance, %, not less than: 4.5
Control: The qualitative indices of the product are controlled in accordance to the company documentation, where assay methods and their validity concerning linearity and repetition are included.
Storage: Store in dry and cool places, away from direct sunlight.
Shelf life: 3 (three) years from the date of production.
Application: It is used alone or in combination with other plant extracts in production of food or feed additives.