Identification of Phenolic Constituents in Cichorium endivia Var. crispum and Var. latifolium Salads by High-Performance Liquid Chromatography with Diode Array Detection and Electrospray Ioniziation Tandem Mass Spectrometry

Chicory is a widely consumed vegetable and a source of phenolic compounds. Phenolic acid and flavonoid
derivatives were identified in Cichorium endivia var. crispum and var. latifolium and fully characterized using complementary
information from two different high-performance liquid chromatography detectors, diode array and mass spectrometer, in
positive and negative modes. We describe about 40 phenolic compounds, some of which have never previously been reported in
these plants, such as hydroxycinnamic acid derivatives (i.e., different mono- and dicaffeoylquinic acid isomers) and mono- and
diglycosides of quercetin, kaempferol, and myricetin (differing also by the glycosylation site). These data provide a contribution
to a more exhaustive identification of phenolic compounds in C. endivia vegetables.