• Title, Summary, Keyword: Chrysanthemum indicum L.

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Sensory Characteristics and Consumer Acceptance with Cookies Made with Chrysanthemum indicum L. Powder (감국 분말 첨가 쿠키의 관능적 특성 및 소비자 기호도)

  • Lee, Hye-Yeon;Bae, Hyun-Joo
    • The Korean Journal of Food And Nutrition
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    • v.23 no.1
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    • pp.76-83
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    • 2010
  • This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

Volatile Aroma Composition of Chrysanthemum indicum L. Flower Oil

  • Chang, Kyung-Mi;Kim, Gun-Hee
    • Preventive Nutrition and Food Science
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    • v.13 no.2
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    • pp.122-127
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    • 2008
  • The aroma constituents of Chrysanthemum indicum L. were separated by the hydro distillation extraction method using a Clevenger-type apparatus, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of Chrysanthemum indicum L. flower oil was 2.0% (w/w) and the color was light golden yellow. Sixty-three volatile flavor components, which make up 89.28% of the total aroma composition of the flower oil, were tentatively characterized. This essential oil contained 35 hydrocarbons (48.75%), 12 alcohols (19.92%), 6 ketones (15.31%), 3 esters (4.61%), 5 aldehydes (0.43%), 1 oxide (0.22%), and 1 miscellaneous component (0.04%). ${\alpha}$-Pinene (14.63%), 1,8-cineol (10.71%) and chrysanthenone (10.01%) were the predominant volatile components in Chrysanthemum indicum L., an aromatic medicinal herbaceous plant.

Effects of gamgook(Chrysanthemum indicum L.) herbal-acupuncture on lipid lowering effect, anti-oxidative capacity and anti-inflammatory effect in rat fed high oxidized fat (감국약침이 과산화지질을 급여한 흰쥐의 지질대사, 항산화 및 면역계에 미치는 영향)

  • Lim, Yun-Taek;Lee, Hyang-Sook;Lee, Joon-Moo;Lee, Eun
    • Korean Journal of Acupuncture
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    • v.26 no.2
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    • pp.109-126
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    • 2009
  • Objectives: To investigate the effects of Chrysanthemum indicum L. pharmacopuncture on lipids, antioxidant capacity and anti-inflammation in rats fed high-fat diet. Methods: Hyperlipidemic rats induced by high-fat diet were divided into 5 groups: no treatment control (normal, n=8), high-fat diet only control (control, n=8), high-fat diet and Chrysanthemum indicum L. pharmacopuncture at CV4 group (TI, n=8), high-fat diet and Chrysanthemum indicum L. pharmacopuncture at CV17 group (TII, n=8), and high-fat diet and Chrysanthemum indicum L. pharmacopuncture at EX-HN3 group (TIII, n=8). They were given pharmacopuncture accordingly every other day for two weeks followed by analyses of lowering lipids effects, oxidative capacity and anti-inflammatory effects. Results: Compared with the control, pharmacopuncture groups showed significantly decreased plasma total cholesterol (TC), liver thiobarbituric acid reactive substance (TBARS), catalase, glutathione peroxidase, neutrophils, monocytes, plasma and liver IL-$1{\beta}$, and plasma and liver IL-6. In other parameters including plasma and liver triglyceride, liver TC, LDL-cholesterol, HDL-cholesterol, liver TBARS, supraoxide dismutase, total protein, albumin, blood cell analysis, plasma and liver TNF-$\alpha$, and IL-10, there was no significant difference between control and pharmacopuncture groups. No clear acupoint-specificity was observed. Conclusions: Chrysanthemum indicum L. pharmacopuncture may improve control of hyperlipidemia.

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New diploid populations of Chrysanthemum indicum L. (Asteraceae) from Korea

  • KANG, Jung Hyun;KIM, Jung Sung
    • Korean Journal of Plant Taxonomy
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    • v.50 no.1
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    • pp.17-21
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    • 2020
  • Chrysanthemum indicum (Asteraceae) is a perennial plant belonging to the genus Chrysanthemum. The basic chromosome number of Chrysanthemum sensu stricto is x = 9, and it consists of a series of polyploids ranging from diploid to decaploid. However, C. indicum, which occurs in Korea, is known to consist of only tetraploids, except for two diploid populations that are sympatric with C. zawadskii and C. boreale. During the collection of plant materials as part of a study to ascertain the diversity of Chrysanthemum in Korea, we found new diploid populations (2n = 18) of C. indicum in the southern region of Korea and describe them here in detail.

Mechanical Characteristics and Preferences of Gamkugsulgie-dduk by Different Addition of Chrysanthemum indicum L. (감국의 첨가에 따른 감국 설기떡의 품질 특성과 기호도)

  • 박금순;신영자
    • Journal of the East Asian Society of Dietary Life
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    • v.8 no.3
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    • pp.289-296
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    • 1998
  • The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

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Anti-inflammatory Activity of Chrysanthemum indicum L. Extract in Lipopolysaccharide-treated Rats

  • Lee, Eun
    • Natural Product Sciences
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    • v.15 no.2
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    • pp.55-59
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    • 2009
  • This study for developing a new anti-inflammatory medicine was sought by investigating the antiinflammatory properties of C. indicum L. extract. Rats were treated with either saline (control) or C. indicum L. extract and then injected with LPS. We found that the plasma concentration of IL-1${\beta}$ IL-6, TNF-${\alpha}$and IL-10 peaked at 5h after LPS injection, and the plasma concentration of IL-6 and TNF-${\alpha}$ showed a tendency to decrease, and IL-10 concentration showed a tendency to increase with increasing levels of C. indicum L. extract. In the liver concentration of cytokines at 5 h post LPS injection, IL-1${\alpha}$ and IL-6 decreased with increasing concentration of C. indicum L. extract, however TNF-${\alpha}$ and IL-10 did not differ significantly the treatment groups.

Physicochemical Properties of Sugar-snap Cookies Prepared with Chrysanthemum indicum Linne Powder (감국 분말을 첨가한 슈거스냅 쿠키의 이화학적 품질 특성)

  • Bae, Hyun-Joo;Lee, Hye-Yeon;Paik, Jae-Eun
    • The Korean Journal of Food And Nutrition
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    • v.22 no.4
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    • pp.570-576
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    • 2009
  • This study investigated the physicochemical characteristics of sugar-snap cookies made with various levels(0, 1.5, 3, 4.5, and 6% w/w) of Chrysanthemum indicum Linne powder. Dough pieces were baked for 11 min at $180^{\circ}C$ in an electrically heated rotary oven. All items were measured after cooling for 1 hour at room temperature. The results were as follows. Dough pH was significantly decreased in the 3%, 4.5% and 6% samples in contrast to the control sample(p<0.001). Furthermore, lightness (L*-value) and spread factor decreased significantly according to increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, dough density was significantly increased in the 3%, 4.5%, and 6% samples in contrast to the control sample(p<0.001). Likewise, the hardness and redness(a*-value) of the cookies increased significantly with increasing Chrysanthemum indicum Linne powder concentration(p<0.001). However, the moisture content of the dough was not significantly affected by the Chrysanthemum indicum Linne powder concentration. Finally, the powder concentration had positive correlations with dough density(p<0.01) and hardness(p<0.01). However, it had negative correlations with dough pH(p<0.01), lightness(L*-value)(p<0.05), and spread factor(p<0.01). Overall, the results showed that there were significant correlations between Chrysanthemum indicum Linne powder concentration and the physicochemical characteristics of the cookies.

Inhibitory Activity on Monoamine Oxidase of Chrysanthemum indicum L. (감국의 Monoamine Oxidase 저해활성)

  • Chang, Eun-Ju;Choi, Dong-Kug;Park, Tae-Kyu;Hwang, Keum-Hee
    • Korean Journal of Pharmacognosy
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    • v.38 no.1
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    • pp.27-30
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    • 2007
  • We examined the inhibitory activities against monoamine oxidase (MAO) of Chrysanthemum indicum L. in vitro and in vivo methods. Methanolic extract of C. indicum showed significant inhibitory activities on MAO-A that were prepared from rat brain in vitro. The inhibitory activities were measured by serotonin as a substrate. The $IC_{50}$ value of methanolic extract of C. indicum was 0.24 mg/ml for the inhibition of MAO-A. The ethylacetate fraction of methanolic extract of C. indicum exhibited the best activity toward MAO-A with $IC_{50}$ value of 0.05 mg/ml in vitro. It was observed that those activities in vivo tests have different tendency each other. Ethanolic extract of C. indicum was have no effect on rat MAO by the oral administration (p<0.05). However, MAO inhibitory activities of ethanolic extract of C. indicum by the oral administration have similar tendency to those of iproniazid. Consequently, we suggest that C. indicum may have the effects on the inhibitory activities against MAO both in vitro and in vivo. These results indicates that the C. indicum extract has properties indicative of potential neuroprotective ability.

Antibacterial Activities of Extracts from Chrysanthemum boreale M. (산국 추출물의 항균력)

  • Yang, Min-Suk;Nam, Sang-Hae
    • Applied Biological Chemistry
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    • v.38 no.3
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    • pp.269-272
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    • 1995
  • Antibacterial activity test of solvent fractions, sesquiterpenoid lactones, and Compound I and II extracted from Chrysanthemum boreale M. and Chrysanthemum indium L. were performed against four microorganisms. Among the tested substances, antibacterial activities were appeared against B. subtilis and V. parahaemolyticus at the chloroform fraction, sesquiterpenoid lactones and Compound I extracted from C. boreale. But chloroform fraction and sesquiterpenoid lactones extracted from C. indicum were showed weakly than those of C. boreale. Compound II and all fractions extracted from C. indicum were not appeared against the all tested microorganisms.

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