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Like coffee grounds processing, chicory roots suffer a roasting process, which may lead to the formation of high-molecular weight nitrogen-brown compounds, the melanoidins. It is hypothesized that similarly to coffee, chicory melanoidins have health promoting potential. In this work, the chemical composition and biological activity of chicory high molecular weight material (HMWM) was evaluated. The chicory HMWM is composed by 28.9% (w\/w) of carbohydrates, mainly fructose-rich polysaccharides (18.7% w\/w) and 5.7% (w\/w) of protein, distinct from coffee. The phenolic compounds constituent of the HMWM were mainly present in glycosidically linked and condensed structures (0.9 g\/100 g and 5.8 g\/100 g), showing in vitro ABTS\u2022+ scavenging (IC50 = 0.28 mg\/mL) and ferric ion reducing capacity (ca. 11 \u00b5g Fe2+ eq\/mg). Chicory HMWM revealed to be effective against Gram-positive bacteria, mainly Staphylococcus aureus and Bacillus cereus, although not so efficient as coffee. It also showed potential to inhibit \u03b1-glucosidase activity (15% of inhibition), higher than coffee HMWM, approaching acarbose activity that is used in type 2 diabetes mellitus treatment. Thus, chicory melanoidins, when used as a food ingredient, may contribute to an antioxidant diet and to prevent diabetes, while increasing the protective effects against pathogenic bacteria.<\/jats:p>","DOI":"10.3390\/foods12010134","type":"journal-article","created":{"date-parts":[[2022,12,28]],"date-time":"2022-12-28T05:28:24Z","timestamp":1672205304000},"page":"134","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Bioactive Properties of Instant Chicory Melanoidins and Their Relevance as Health Promoting Food Ingredients"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7531-9724","authenticated-orcid":false,"given":"S\u00edlvia","family":"Petronilho","sequence":"first","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"},{"name":"Chemistry Research Centre-Vila Real, Department of Chemistry, University of Tr\u00e1s-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal"}]},{"given":"Joana","family":"Navega","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9209-7687","authenticated-orcid":false,"given":"Carla","family":"Pereira","sequence":"additional","affiliation":[{"name":"CESAM\u2014Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8422-8664","authenticated-orcid":false,"given":"Adelaide","family":"Almeida","sequence":"additional","affiliation":[{"name":"CESAM\u2014Centre for Environmental and Marine Studies, Department of Biology, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"given":"Jo\u00e3o","family":"Siopa","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre-Vila Real, Department of Chemistry, University of Tr\u00e1s-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5540-318X","authenticated-orcid":false,"given":"Fernando M.","family":"Nunes","sequence":"additional","affiliation":[{"name":"Chemistry Research Centre-Vila Real, Department of Chemistry, University of Tr\u00e1s-os-Montes and Alto Douro, Quinta de Prados, 5001-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8898-6342","authenticated-orcid":false,"given":"Manuel A.","family":"Coimbra","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5192-3695","authenticated-orcid":false,"given":"Cl\u00e1udia P.","family":"Passos","sequence":"additional","affiliation":[{"name":"Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Department of Chemistry, University of Aveiro, Campus Universit\u00e1rio de Santiago, 3810-193 Aveiro, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,12,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"467","DOI":"10.1002\/jsfa.817","article-title":"Cichorium intybus L.\u2014Cultivation, processing, utility, value addition and biotechnology, with an emphasis on current status and future prospects","volume":"81","author":"Bais","year":"2001","journal-title":"J. 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