Volatile aroma composition of Chrysanthemum indicum L. flower oil

Journal of Food Science and Nutrition

Volumn 13, Issue 2, 2008, Pages 122-127

  Chang, Kyung Mi ^a   Kim, Gun Hee ^a  

^a Duksung Women's University   (South Korea)

Author keywords

Aroma constituent; Chrysanthemum indicum L.; GC MS; Hydro distillation

Indexed keywords

CHRYSANTHEMUM INDICUM;

EID: 77953495783     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2008.13.2.122     Document Type: Article

References (36)

1. Yoshikawa M, Morikawa T, Toguchida I, Harima S, Matsuda H. 2000. Medicinal flowers. II. Inhibitors of nitric oxide production and absolute stereostructures of five new germacrane-type sesquiterpenes, kikkanols D, D monoacetate, E, F, and F monoacetate from the flowers of Chrysanthemum indicum L. Chem Pharm Bull 48:651-656.
2. Yuk CS. 2006. Original colors pictorial book of the Korean medicinal use. Academy Books, Seoul, Korea. p 537.
3. Pandy MM, Rastogi S, Rawat AKM. 2007. Saussurea costus: Botanical, chemical and pharmacological review of ayuvedic medicinal plant. J Ethnopharmacol 110:379-390.
4. Ko KS, Jeon ES. 2003. Ferns, fern-allis and seed bearing Plants of Korea. Iljinsa, Seoul, Korea. p 687.
5. Matsuda H, Morikawa T, Toguchida I, Harima S, Yoshikawa M. 2002. Absolute stereo structures of two new flavanone glycosides and a phenylbutanoid glycoside from the flowers of Chrysanthemum indicum L.: their inhibitory activities for rat lens aldose reductase medicinal flowers. VI. Chem Pharm Bull 50:972-975.
6. Kim HG, Kim YE, Do JR, Lee YC, Lee BY. 1995. Anti oxidative activity and physiological activity of some Korean medicinal plants. Kor J Food Sci Technol 27:80-85.
7. Choi YJ. 1992. Korea folk vegeterian. Academy Books, Seoul, Korea. p 58.
8. Derwick PM. 2002. Medicinal natural Products. Wiley, London, England. p 184.
9. Kil YC, Kim SW, Kim JD, Lee SY. 1996. Antioxidant effect of wild plants extracts. Food Ind Nutr 1:76-77.
10. Hanafusa M. 1993. Fragrances materials of the cosmetica: Chrysanthemum Kouryou 177:107-110.
11. Yang DS, Park KH, Yang MS. 1998. Germacrenlides from flowers of Chrysanthemum boale MAKINO. Kor J Pharmacog 29:67-70.
12. Lee HJ, Lee KH, Ku SJ. 1994. Analysis of nutritional composition of the 7 kinds of edible wild grasses. Kor J Soc Food Sci 13:363-369.
13. Choi SH, Im SI, Bae JE. 2006. Analysis of aroma components flower tea of German chamomile and Chrysanthemum boreale Makino. Kor J Food Cookery Sci 22:768-773.
14. Shin YJ, Jeon JR, Park GS. 2004. Physiochemical properties of Gamgug (Chrysanthemum indicum L.). J Korean Soc Food Sci Nutr 33:146-151.
15. Burt S. 2004. Essential oils: their antibacterial properties and potential applications in food-a review. Int J Food Microbiol 94:223-253.
16. Draushon FA. 2004. Use of botanicals as biopreservatives in foods. Food Technol 58:20-28.
17. Schulz TH, Flayh RA, Mon TR, Eggling SB, Teranishi R. 1997. Isolation of volatile components from a model system. J Agric Food Chem 25:446-452.
18. van den Dool H, Kratz PD. 1963. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr 11:463-471.
19. Kondjoyan N, Berdague JL. 1996. A compilation of relative retention for the he analysis of aromatic compounds. Laboratorie flaveur, de recherches sur la Viande. Clemont-Ferrand, France.
20. Acree T, Arn H. Flavornet and human odor space Available from: http://www.flavornet.org. Accessed Mar. 29, 2007.
21. Wijaya CH, Hadiprodjo IT, Apriyantono A. 2002. Identification of volatile compounds and key aroma compounds of Andaliman. Food Sci Biotech 11:680-683.
22. Kundakovik T, Fokialakis N, Kovacevic N, Chinou I. 2007. Essential oil composition of Achillealingulata. Flavour Fragr J 22:184-187.
23. Adams RP. 2001. Identification of essential oil components by GC/MS. Allured Publishing Co., Carol Stream, IL, USA.
24. Farid BA, Aoumeur B, Brahim YM. 2007. Chemical composition of seed essential oils from Algerian Nigella. Flavour Fragr J 22:148-153.
25. Arctander S. 1969. Perfume and Chemicals. Montclaire, Newark, NJ, USA.
26. Loizzo MR, Tundis R, Conforti F, Saab AM, Statti GA. 2007. Comparative chemical composition, antioxidant and hypoglycemic activities of Juniperus oxycedrus ssp. oxycedrus L. berry and wood oils from Lebanon. Food Chem 105:572-578.
27. Tan G, Lin L, Wang Z, Yin S. 2003. Inhibition of mouse pancreatic cancer combined with γ-elemene. Zhonghua Shiyan Waike Zazhi 23:113-114.
28. Kobaisy MM, Tellez M R, Khan IA, Schaneberg BT. 2005. Essential oil composition of three Italian species of Ephedra. J Essential Oil Res 17:542-546.
29. Isao K, Hisae M, Masaki H. 1992. Antimicrobial activity of green tea flavor components and their combination effects. J Agric Food Chem 40:245-250.
30. Zhou JY, Wang XF, Tang FD, Zhou JY, Lu GH, Wang Y, Bian RL. 2007. Inhibitory effect of 1, 8-cineol (eucalyptol) on Egr-1 expression in lipopolysaccharidestimulated THP-1 cells. Acta Pharmacol Sin 28:908-912.
31. Kivcak B, Mert T, Saglam H, Ozturk T, Kurkcuoglu M, Baser KHC. 2007. Chemical composition and antimicrobial activity of the essential oil of Anthemis wiede manniana. Turkey Chem Natural Co 43:47-51.
32. Kawakami M. 2000. Aroma study of tea. Koseikan. Tokyo, Japan p 214.
33. Shin SH, Choi YI. 1992. Analysis of essential oil from Chrysanthemum sibiricum and comparison with essential oil from Seoul Chrysanthemum spp. Kor J Pharmacog 13:153-156.
34. Kim YS, Lee JH, Kim MN, Lee WG, Kim JO. 1994. Volatile flavor compounds from raw mugwort leaves and parched mugwort tea. J Korean Soc Food Nutr 23:261-267.
35. Chang KM, Kim GH. 2008. Comparative analysis of volatile flavor compounds from Zanthoxylum piperitum A. P. DC. J Food Sci Nutr 13:33-39.
36. Stoianova-Ivanova B, Tsoutsoulova A, Mladenova K, Brauner A. 1993. Essential oil of Chrysanthemum indicum. Planta Medica 49:236-239.