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The aim of this study was to determine biologically active substances (BAS) in the samples of Cichorium intybus L. leaves from different sources (wild and cultivated) in Montenegro and to investigate the potential influence of location and origin on the BAS. Fiber and fatty acid composition, amount of pigments, total phenols and flavonoids and some phenolic acids were analyzed. Antioxidant activity was also determined by three methods (DPPH, FRAP and ABTS) and the results obtained from all tests were used to calculate the antioxidant potency composite index (ACI). The dietary fiber profile confirmed chicory leaves as an important source of fiber. The majority of fats in chicory leaves consist-of unsaturated fatty acids, while saturated fatty acids were represented mainly by palmitic acid. Chlorophyll a and b, lutein and beta-carotene were the main pigments in chicory leaves. ACI index had a good correlation with the total phenolic and total flavonoid content. All these features reinforced the interest of including chicory in modern diet as a healthy alternative to the variety of commonly used vegetables.

The leaves of chicory (Cichorium intybus L.) plant have been used for centuries in Montenegro and other Mediterranean countries as a vegetable in salads, sauces and other types of appetizers and meals. The wild and cultivated chicory leaves from different locations in Montenegro were analysed regarding several nutrients, major and trace element as well as vitamin composition, using standard methods of analysis. The results of the study indicated that chicory leaves were rich in total dietary fiber and mineral content and had low energy value. Also, they were potential sources of useful nutrients such as potassium, calcium, manganese, iron, and vitamin A, with the average content of 391.9, 164.7, 0.55, 2.33 and 0.47 mg/100 g in fresh leaves, respectively. Wild plants were superior to the cultivated ones regarding carbohydrate, calcium and manganese content. Origin of the chicory leaves significantly influenced most of the analyzed parameters.

Predmet ovog istraživanja bilo je ispitivanje tradicionalne hrane u Crnoj Gori na primjeru hrane pripremljene korišćenjem lista biljke Cichorium intybus L. koja se pod nazivom „žućenica“ vjekovima koristi u tradicionalnoj ishrani stanovnika u pojedinim djelovima Crne Gore, posebno u Bokokotorskom zalivu. Istraživanja u okviru ovog rada imala su za cilj: a) Sakupljanje relevantnih dokaza o tradicionalnoj primjeni lista žućenice u ishrani u Crnoj Gori u arhivskom materijalu, b) Dokumentovanje rasprostranjenosti i lokacija samonikle žućenice u Crnoj Gori, c) Uzorkovanje samonikle žućenice sa većeg broja lokacija u Crnoj Gori, d) Analizu osnovnog hemijskog sastava lista samonikle žućenice i žućenice porijeklom iz plasteničke proizvodnje sa više lokaliteta u Crnoj Gori i utvrđivanje varijabilnosti sastava samoniklih i gajenih uzoraka, e) Analizu sadržaja vitamina i minerala i analizu bioaktivnih sastojaka (vlakna, masne kiseline, pigmenti, ukupni polifenoli, ukupni flavonidi i pojedine polifenolne kiseline) i antioksidativne sposobnosti u uzorcima lista samonikle i gajene žućenice, f) Dokumentovanje i određivanje nutritivnog i mineralnog profila odabranih jela koja se pripremaju od lista ove biljke po tradicionalnoj recepturi. Sakupljeni dokazi iz dostupnog arhivskog materijala potvrdili su da su se listovi žućenice vjekovima unazad koristili u Crnoj Gori kao povrće u salatama, sosevima i ostalim vrstama predjela i jela. S obzirom da je u Crnoj Gori i regionu veoma malo podataka koji se odnose na detaljan hemijski sastav lista žućenice sa ovih prostora, dobijeni rezultati ukazali su na višestruku korist upotrebe ove biljke u ishrani. Rezultati su poređeni u odnosu na literaturne podatke o sastavu gajenog lisnatog povrća koje se najčešće koristi u ishrani na ovim prostorima..., The aim of this research was applying the testing protocol for traditional foods on the leaves of Cichorium intybus L., a plant which is localy known as "žućenica" and for centuries has been used in the traditional diet in some parts of Montenegro, especially in the Boka Bay. Research in this work was aimed at: a) Collection of relevant evidence on the traditional use of chicory leaves in food in Montenegro in archive material, b) Documentation of the distribution and location of the wild chicory in Montenegro, c) Sampling of wild chicory from several locations in Montenegro, d) Analysis of the basic chemical composition of the leaves of wild chicory and chicory from greenhouse production from several localities in Montenegro and determining the variability of the composition depending on the location and origin, e) Analysis of vitamins and minerals, as well as analysis of bioactive constituents (fibers, fatty acids, pigments, total polyphenols, total flavonoids and certain polyphenolic acids) and antioxidant capacity in wild and cultivated chicory leaves, f) Documenting and determining the nutritional and mineral profile of selected dishes prepared from the leaves of this plant according to the traditional recipe. Collected information from the available archival material confirmed that chicory leaves were used for centuries in Montenegro as vegetables in salads, souces and other types of appetizers and dishes. Given that in Montenegro and the region there is very little data related to the detailed chemical composition of the leaves of chicory from these areas, the obtained results indicated the multiple benefits of using this plant in the diet. The results were compared with the literature data on the composition of grown leafy vegetables that is most often used in diet in these areas...