Variation of the content of chlorogenic acid derivatives among cultivars and market items of burdock (Arctium lappa L.)

Abstract

Many epidemiological researches suggest that biofunctional components in vegetables could play an important role in keeping health well. The contents of biofunctional components (chlorogenic acid, 1-O-,5-O-dicaffeoylquinic acid and 1-O-,5-O-dicaffeoyl-3-O-succinylquinic acid) in the root of burdock (Arctium lappa L., Compositae, total 13 cultivars and market items, each 5-10 samples), which is one of very popular vegetables in Japan, were estimated by HPLC. The mean values of total contents varied from 1.7 to 7.9 mg/g dry weight. The content of each component varied significantly among many of the cultivars, although the ratios of three components were roughly the same.