Salinity effect on nutritional value, chemical composition and bioactive compounds content of Cichorium spinosum L

•Cichorium spinosum L. is a wild edible green with high nutritional value.•Cichorium spinosum L. chemical composition was evaluated under saline conditions.•Salinity increase resulted in significant changes of macro and micro-nutrients.•Phenolic compounds content was not significantly affected.•Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. Soil salinization is an increasing problem for many areas throughout the world that renders prohibitive vegetables and crop production in general. In the present study, Cichorium spinosum L. plants were grown under saline conditions in order to evaluate chemical composition and bioactive compounds content of their leaves. Salinity increase resulted in significant changes of macro and micro-nutrients content (nutritional value, sugars, fatty acids, minerals, ascorbic acid and tocopherols), whereas the concentration of phenolic compounds was not significantly affected. Chicoric and 5-O-caffeoylquinic acid were the most abundant phenolic acids. In contrast, antioxidant activity and mineral composition were beneficially affected by mid-to-high and high salinity levels. In conclusion, C. spinosum can be cultivated under saline conditions without compromising the quality of the final product, especially in semi-arid areas where irrigation water is scarce and/or of low quality due to high content of NaCl (coastal areas or areas where underground water is saline).