PHYTOCHEMICAL CHARACTERIZATION AND EVALUATION OF ANTIOXIDANT AND HEPATOPROTECTIVE ACTIVITIES OF ETHANOLIC EXTRACT AND ESSENTIAL OIL OF CICHORIUM INTYBUS L. (CHICORY)

Abstract

This study characterized the phytochemical profile and evaluated antioxidant and hepatoprotective activities of chicory (Cichorium intybus), comparing ethanolic extract and essential oil. Plant material was collected under standardized conditions, dried, and subjected to distinct extraction processes. The ethanolic extract was obtained by maceration in 70% ethanol, while the essential oil was extracted by hydrodistillation. Chromatographic analyses (HPLC and GC-MS) identified polar compounds such as inulin and flavonoids, and volatile compounds such as terpenes and sesquiterpene lactones. Results showed that the ethanolic extract concentrates inulin and flavonoids, associated with prebiotic, antioxidant, and hepatoprotective effects, whereas the essential oil contains terpenes and sesquiterpene lactones, linked to anti-inflammatory and analgesic activities. This complementarity confirms the plant’s therapeutic potential, validating its traditional use as a digestive tonic and liver protector. However, most evidence comes from preclinical studies, and clinical trials are required to consolidate efficacy and establish safe application protocols. The integration of traditional knowledge and modern science highlights chicory as a promising source of phytotherapeutics and a valuable resource for pharmacological applications.