• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.304-309
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• 1997

Chemical compositions of petals of Chrysanthemum spp. were determined to renew its interest as a food material. The moisture contents of wild Chrysanthemum boreale and holticulturized Chrysanthemum morifolium were 11.7% and 11.0%. The proximate chemical ompositions were 6.1% and 11.7% in protein, 3.7% and 5.2% in ash, 11.1% and 12.8% in reducing sugar, of C. boreale and C. morifolium, respectively. Free sugars were mainly composed of fructose, glucose and sucrose. In fatty acid composition, the ratios of saturated to unsaturated fatty acids were 1.2:1 and 3.0:1, respectively. The amino acids determined were found 0.18 and 0.26 in the ratio of essential to total amino acids in each sample. Major elements of Chrysanthemum petals were Ca, K, Fe, Mg and Na, but the contents of Ca and Fe were more than twice higher in C. boreale than c. morifolium, Major volatile flavor components were 28.22% of epi-bicyclophellandrene and 24.55% of camphor in C. boreale, and 14.24% of 4-methyl-1-(10methylethyl)-3-cyclhexen-1-ol, 10.74% of camphor and 7.64% of 1,8-cineol in C. morifolium.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.180-187
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• 2010

The aim of this study was to identify essential oils (EOs) and their concentrations that improved the sensory characteristics of Kochujang by analyzing the effect of the essential oil on the sensory characteristics of Kochujang. EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium, which have an outstanding flavor, were added to Kochujang and the resulting products were subjected to sensory evaluation as a function of storage period. The change in the color of Kochujang by the addition of these EOs from Chrysanthemum indicum, Chrysanthemum morifolium, Zanthoxylum piperitum and Zanthoxylum schnifolium was not observed. Kochujang's characteristic flavor was decreased by an increase in the concentrarion of EOs; however, no significant difference was observed when 0.0005% EOs were added relative to the none-additive groups (p<0.05). EOs addition did not affect the hot taste of Kochujang and as the additive quantity increased Kochujang's characteristic taste significantly decreased (p<0.05). After a storage period of 12 weeks, the overall preference of Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum was same as the none-additive groups (p<0.05). Therefore, it is suggested that EOs from Chrysanthemum indicum, Chrysanthemum morifolium, and Zanthoxylum piperitum can be applied as additives to improve the characteristic taste and flavor of Kochujang and the recommended concentration level is 0.0005%.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.367-374
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• 2022

In recent years, research into medicinal herbs with antioxidative activities has increased. Chrysanthemum morifolium and Chrysanthemum indicum are aromatic herb plants and that have long been used in traditional Vietnamese medicine. This study aims to evaluate the chemical compositions and antioxidative activities of essential oils hydrodistilled from the flower heads of C. morifolium and C. indicum. The chemical compositions of the essential oils were compared using gas chromatography/mass spectrometry (GC/MS) analysis. The antioxidative activity was determined and evaluated spectroscopically by the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, metal chelating activity, reducing power, and total antioxidant capacity assays. According to the GC/MS results, chrysanthenone was predominant in the essential oils of both C. morifolium (64.14%) and C. indicum (32.02%). This is the first report of the identification of chrysanthenone as a major constituent of the essential oil of C. morifolium. Both Chrysanthemum oils were also revealed to possess antioxidant potential, exhibiting high antioxidative activities. In particular, the DPPH radical scavenging activities of the C. morifolium and C. indicum oils at a concentration of 100 mg/mL were 76.9 and 83.2%, respectively. The metal chelating values of C. morifolium and C. indicum were 0.85 and 0.76, whereas the reducing power values of that at 100 mg/mL were 0.76 and 0.71, respectively. This study provides the chemical properties of the essential oils of both C. morifolium and C. indicum grown in Vietnam and their potential antioxidant capacity.

• Korean Journal of Pharmacognosy
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• v.36 no.3 s.142
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• pp.171-176
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• 2005

A known flavonoid compound, $apigenin-7-O-{\beta}-D-glucuronide$, was isolated from the flowers of Chrysanthemum morifolium. Isolated compound, $apigenin-7-O-{\beta}-D-glucuronide$ showed strong anti-ulceric activity in rats.

• Food Science and Preservation
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• v.4 no.3
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• pp.331-335
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• 1997

The stability of carotenoid pigments extracted from Chrysanthemum petals against pH, sugar, and organic acid was investigated. The contents of total carotenoids in C. boreale and C. morifolium were 3.37mg% and 4.56mg% Per fresh weight, respectively. The elect of pH on the stability of extracted carotenoids showed that the periods reaching 50% of pigment retention were more than 5 to 6 days in pH 4, and the longer periods in pH 6 to 7 in both samples. The addition of sugars such as sucrose, sorbitol, glucose and fructose resulted in the reduction in pigment stability of C. boreale, but C. morifolium was contrast to C. boreale. However, citric acid and ascorbic acid were found to have a protective effect on both carotenoid samples extracted from C. boreale and C. morifolium.

• Preventive Nutrition and Food Science
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• v.11 no.3
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• pp.198-203
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• 2006

The flowers of Chrysanthemum morifolium (Compositae) were investigated for their biofunctional components. Antioxidant compounds were identified from the flower of Chrysanthemum morifolium, through activity-guided fractionation and repeated column chromatographic separations. The structures of the isolated compounds were characterized as chlorogenic acid (1), luteolin (2) and quercitrin (3) by the analysis of physico-chemical and spectral data. Their antioxidant effects were evaluated by assaying for 1,1-diphenyl-2-picrylhydrazyl free radical scavenging activity and inhibition of xanthine/xanthine oxidase activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.631-636
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• 2010

To develop a natural antioxidant from three Chrysanthemum species, flower and shoot extracts of Chrysanthemum frutescens, Chrysanthemum morifolium and Chrysanthemum zawadskii ssp. naktongense were obtained and their phenolic compound contents, scavenging effects on DPPH and ABTS radicals, ferrous ion chelating effects and inhibition activity on lipid peroxidation of linoleic acid were studied. Shoots of C. morifolium showed the highest levels in all above mentioned analyses. Especially, shoot extract of C. morifolium had high scavenging activities on ABTS radicals, similar to ascorbic acid or BHT. Ferrous ion chelating effect was the lowest in a C. morifolium shoot extract, but the highest in a C. morifolium flower extract. Inhibition activity on lipid peroxidation of linoleic acid was the highest with C. frutescens and C. morifolium shoots, but activity was lower than BHT. From present study, a shoot extract of C. morifolium is demonstrated as a valuable source for the development of a natural antioxidant. However, due to its low levels of ferrous ion chelating effects and inhibition activity on lipid peroxidation, a combination of other antioxidants with C. morifolium extract is recommended for the development of a new antioxidant.

• The Plant Pathology Journal
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• v.28 no.1
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• pp.49-54
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• 2012

In August 2010, a severe crown rot was observed on chrysanthemum ($Chrysanthemum$ $morifolium$ Ramat., variety Sinro) in several greenhouses located at Damyang and Muan, Jeonnam province, Korea. Three isolates (EML-CHS1, -CHS2, and -CHS3) of $Fusarium$ were isolated from the affected plants and identified based on morphological characteristics and rDNA internal transcribed spacer (ITS) sequence analysis. Sequence analysis by BLAST indicated that EMLCHS1, -CHS2 and CHS3 were closest to a $Fusarium$ species, $F.$ $solani$ with > 99% sequence similarity. Pathogenicity tests were performed on chrysanthemum with spore suspensions containing $3.4{\times}10^6$ spores/ml using the dipping method. Ten days after inoculation, similar symptoms to those observed in the greenhouses were seen on the inoculated plants. The causal fungus was reisolated from the artificially inoculated basal stems, fulfilling Koch's postulates. To our knowledge, this is the first report of crown rot by $Fusarium$ $solani$ on chrysanthemum ($Chrysanthemum$ $morifolium$) in Korea.

• Advances in Traditional Medicine
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• v.6 no.3
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• pp.161-166
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• 2006

Chrysanthemum morifolium (CM) is a herb widely used in medicine for the treatment of a variety of diseases. In this study, using mouse peritoneal macrophages, we have examined whether CM affects nitric oxide (NO), tumor necrosis factor $(TNF)-\alpha$ and interleukin (IL)-6 induced interferon $(IFN)-\gamma$ and lipopolysaccharide (LPS). CM inhibits $IFN-\gamma$ and LPS-induced NO in dose dependent manner. We also found that CM inhibits pro-inflammatory cytokine, $TNF-\alpha$ and IL-6. The expression of cyclooxygenase-2 was reduced by CM. These finding means that CM can be used in controlling macrophages-mediated inflammatory disease.

• Journal of Applied Biological Chemistry
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• v.61 no.2
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• pp.131-134
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• 2018

The stem of Chrysanthemum morifolium, 'Baekma', were repeatedly extracted with 80% aqueous MeOH and the concentrates was partitioned into ethyl acetate (EtOAc), n-butyl alcohol and $H_2O$ fraction. The repeated silica gel and octadecyl silica gel column chromatographies for the EtOAc fractions led to isolation of two glycosyl glycerides. The chemical structures of the compounds were determined as (2S)-1-O-${\beta}-{\text\tiny{D}}$-galactopyranosyl-2,3-dilinoleoylglycerol (1) and (2S)-1-O-${\beta}-{\text\tiny{D}}$-galactopyranosyl-2,3-dipalmitoylglycerol (2) based on spectroscopic data anlyses including nuclear magnetic resonance, mass sperctrometry, and infrared spectrometry and gas chromatography mass spectrometry.