Pancake evaluation, phytochemical characterization, and therapeutic potential of Cichorium intybus L. herb: a focus on antioxidant, antidiabetic, and anticholinesterase activities

The current research evaluated the different extracts of Cichorium intybus L. (chicory) herbs for their antioxidant, anticholinesterase and antidiabetic activities. It investigated the phytoconstituents of the most active fraction. In addition, pancake samples of chicory were prepared and evaluated for their nutritional values and sensory scores. The result revealed that the n-butanol fraction exhibited the highest biological activities. Moreover, LC-ESI-MS/MS analysis of the n-butanol fraction revealed the identification of 17 phenolic compounds. Furthermore, gallic and pyrogallic acids were isolated and identified from the n-butanol fraction. In addition, glutamic and aspartic acids were the major amino acids in chicory herbs. Furthermore, HPLC analysis of the vitamins revealed that vitamins B6 and E constituted the greatest concentration. In addition, the panellists found that supplementing chicory herb powder to oats was most acceptable. In conclusion, chicory herbs may be used in the food industry due to their safety, high nutritional value and acceptability.