Metabolomic profiling of the nutritional components of chicory leaves following heat processing

Abstract Chicory ( Cichorium intybus L.; witloof) is a crisp bitter leafy vegetable, popularly used in western cuisine in salads and soups (leaves) and as an alternative to coffee (roasted roots). In this study, we explored the effect of heat processing under various temperatures and for different durations on the nutritional composition of chicory leaves using gas chromatography–mass spectrometry (GC/MS) and principal component analysis (PCA). “Vintor” chicory leaves were processed and homogenized to obtain lyophilized samples, and their moisture content and pH were measured. Heat processing was conducted at 4, 30, 60, and 100°C. Metabolites were extracted and analyzed using GC/MS. The results were statistically analyzed using multiple t ‐tests and Tukey–Kramer method. A PCA was conducted using standardized data. A lower temperature (≤60°C) positively influenced the concentrations of nutritional components (sugars, free amino acids, and organic acids), branched‐chain amino acids (which reportedly improve exercise performance), and γ‐aminobutyric acid (which exerts antihypertensive effects). Whereas, a higher temperature (100°C) and microwave processing induced the generation of low‐molecular‐weight sugars from polysaccharides and glycosides, decreased free amino acid concentrations, and caused heat‐induced aminocarbonyl reactions. This study provides valuable information for enhancing the flavor profiles and potential health benefits of chicory leaves by identifying the optimal heat processing parameters for preserving the desired nutritional value. Practical Application The palatability, nutritional content, and health benefits of chicory have been evaluated based on its inherent constituents, but changes in these parameters during food processing remain unclear. Heating at 30 and 60°C activated secondary metabolism in chicory, increasing the amino acid and organic acid concentrations, whereas heating at 100°C and microwave processing increased the sugar concentrations in chicory. Thus, the nutritional value and potential health benefits of chicory could be enhanced by processing it under controlled temperatures; the findings are valuable for both consumers and food processing industry.