Antioxidant effect of extracts obtained from three chrysanthemum species

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 4, 2010, Pages 631-636

  Woo, Jeong Hyang ^a   Shin, So Lim ^a   Jeong, Heon Sang ^b   Lee, Cheol Hee ^a  

^a Dept of Horticultural Science ^*  (South Korea)

^b Chungbuk National University   (South Korea)

Author keywords

Chrysanthemum frutescens; Chrysanthemum morifolium; Chrysanthemum zawadskii ssp. naktongense; Phenolic compound; Radical scavenging

Indexed keywords

CHRYSANTHEMUM; CHRYSANTHEMUM FRUTESCENS; CHRYSANTHEMUM X MORIFOLIUM; CHRYSANTHEMUM ZAWADSKII;

EID: 77957708518     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.4.631     Document Type: Article

References (22)

1. Collins RA, Ng TB, Fong WP, Wan CC, Yeung HW. 1997. A comparison of human immunodeficiency virus type 1 inhibition by partially purified aqueous extracts of Chinese medicinal herbs. Life Sci 60: 345-351.
2. Hu CQ, Chen K, Shi Q, Kilkuskie RE, Cheng YC, Lee KH. 1994. Anti-AIDS agents, 10. Acacetin-7-O-beta-D-galactopyranoside, an anti-HIV principle from Chrysanthemum morifolium and a structure-activity correlation with some related flavonoids. J Nat Prod 57: 42-51.
3. Sassi AB, Harzallah-Skhiri F, Bourgougnon N, Aouni M. 2008. Antimicrobial activities of four Tunisian Chrysanthemum species. Ind J Med Res 127: 183-192.
4. Marongiu B, Piras A, Porcedda S, Tuveri E, Laconi S, Deidda D, Maxia A. 2009. Chemical and biological comparisons on supercritical extracts of Tanacetum cinerariifolium (Trevir) Sch. Bip. with three related species of chrysanthemums of Sardinia (Italy). Nat Prod Res 23: 190-199.
5. Gonzalez A, Estevez-Reyes R, Estevez-Braun A, Ravelo AG. 1997. Biological activities of some Argyranthemum species. Phytochemistry 45: 963-967.
6. Tseng WK, Chen YS, Kwan CC. 2009. Study of Chrysanthemum zawadskii ssp. naktongense flowers extract on the efficacy of antioxidation, inhibiting the formation of melanin and antimutagenicity. Taiwan J Agric Chem Food Sci 47: 47-54.
7. Park NY, Lee KD, Jeong YJ, Kwon JH. 1998. Optimization of extraction conditions for physicochemical properties of ethanol extracts from Chrysanthemum boreale. J Korean Soc Food Sci Nutr 27: 585-590.
8. Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS. 2008. Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol 40: 297-302.
9. Kwon YD, Ko EY, Hong SJ, Park SW. 2008. Comparison of sulforaphane and antioxidant contents according to different parts and maturity of broccoli. Kor J Hort Sci Technol 26: 344-349.
10. Velioglu YS, Mazza G, Cao L, Oomah BD. 1998. Antioxidant activity and total phenolics in selected fruits, vegetables, and grain products. J Agric Food Chem 46: 4113-4117.
11. NFRI. 1990. Manuals of quality characteristic analysis for food quality evaluation (2). National Food Research Institute, Skuba, Japan.
12. Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200.
13. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237.
14. Yen GC, Duhb PD, Tsaia HL. 2002. Antioxidant and prooxidant properties of ascorbic acid and garlic acid. Food Chem 79: 307-313.
15. Haraguchi H, Hashimoto K, Yagi A. 1992. Antioxidative substances in leaves of Polygonum hydropiper. J Agric Food Chem 40: 1349-1351.
16. Liu H, Qiu N, Ding H, Yao R. 2008. Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses. Food Res Internat 41: 363-370.
17. Kim EY, Baik IH, Kim JH, Kim SR, Rhyu MR. 2004. Screening of the antioxidant activity of some medicinal plants. Korean J Food Sci Technol 36: 333-338.
18. Kim HJ, Jun BS, Kim SK, Cha JY, Cho YS. 2000. Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J Korean Soc Food Sci Nutr 29: 1127-1132.
19. Decker EA, Hultin HO. 1992. Lipid oxidation in muscle foods via redox iron. In Lipid oxidation in food. St. Angelo AJ, ed. ACS Symposium Series 500, Washington, DC, USA. p 1-11.
20. Seo SJ, Choi Y, Lee SM, Kong S, Lee J. 2008. Antioxidant activities and antioxidant compounds of some specialty rices. J Korean Soc Food Sci Nutr 37: 129-135.
21. de Kok TMCM, Zwingman I, Moonen EJ, Schilderman PAEL, Rhijnsburger E, Haenen GRMM, Kleinjans JCS. 2003. Analysis of oxidative DNA damage after human dietary supplementation with linoleic acid. Food Chem Toxicol 41: 351-358.
22. Lee SE, Sung JS, Jang LB, Kim GS, Ahn TJ, Han HS, Kim JE, Kim YO, Park CB, Cha SW, Ahn YS, Park HK, Bang JK, Seong NS. 2008. Investigation on antioxidant activity in plant resources. J Med Crop Sci 16: 356-370.