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

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-succinvlquinic acid) in the root of burdock (Arctium lappa L., Compositae, total 13 cultivars and market items, each 5 similar to 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.