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Comparative Chemical Composition of Domestic and Imported Chrysanthemum indicum L. Flower Oils
Kyung-Mi Chang,Gun-Hee Kim 한국식품과학회 2009 Food Science and Biotechnology Vol.18 No.5
Volatile flavor compounds were isolated from the flowers of Chrysanthemum indicum L. (gamguk) produced in Korea and China by the hydro distillation, and were analyzed by gas chromatography-mass spectrometry (GC/MS). The yield of oils from Korean and Chinese gamguk were 2.0 and 0.5%(v/w), respectively. Sixty-three volatile compounds of Korean gamguk representing 89.28% of the total peak area were tentatively identified, including 35 hydrocarbons, 12 alcohols, 6 ketones, 3 esters, 5 aldehydes, 1 oxide, and 1 miscellaneous component. Thirty-six volatile components of Chinese gamguk constituted 58.15% of the total volatile composition were tentatively characterized, consisting of 19 hydrocarbons, 7 alcohols, 2 ketones, 2 esters, 4 aldehydes, 1 oxide, and 1 miscellaneous component. The predominant components of Korean oil were α-pinene, 1,8-cineol, and chrysanthenone. Whereas, camphor, α-curcumene, and β-sesquiphellandrene were the main aroma compounds of Chinese gamguk.
Kyung-Mi Chang,Eun-Mi Choi,김건희 한국식품과학회 2010 Food Science and Biotechnology Vol.19 No.3
The volatile chemical constituents of gamguk (Chrysanthemum indicum L.) produced in Korea, an aromatic medicinal herbaceous plant, were separated by the hydro distillation extraction method, and analyzed by gas chromatography-mass spectrometry. α-Pinene, 1,8-cineol, and chrysanthenone were the predominant aroma components. To investigate the bioactivity of the essential oil from gamguk, which at on bone metabolism, we studied the effects of it on the function of osteoblastic MC3T3-E1cells were tested. It increased the collagen, alkaline phosphatase activity, and mineralization of osteoblasts significantly (p<0.05), indicating that gamguk may help prevent osteoporosis.
Volatile Flavor Composition of Gamguk (Chrysanthemum indicum) Flower Essential Oils
최향숙,김건희 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
The volatile composition of the essential oil from fresh gamguk (Chrysanthemum indicum) flowers was investigated. The volatile constituents were extracted by the hydro distillation method. Volatile compositional changes of gamguk prepared via different drying methods (shade- and freeze-drying methods) were also determined. Total 36, 63, and 55 volatiles constituents were confirmed in the essential oil from fresh and shade-, and freeze-dried flowers. Ketones were predominant in the volatiles of gamguk flowers (%): fresh, 43.8; shade dried, 30.3; and freeze dried, 36.1. Camphor was the most abundant volatile component in all samples, and the content of borneol was also remarkable. The content of camphor was higher in fresh sample than those of dried samples while borneol concentration was significantly increased in the dried samples.
Won-Woo Kim,Amal Kumar Ghimeray,Jin Cheng Wu,엄석현,이범구,강위수,조동하 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.1
This research demonstrated and compared the effects of shade and far infrared drying (FIRD) of gamguk (Chrysanthemum indicum L., CE) flowers extract on total phenolic (TP), total flavonoid (TF) content, anticancer and anti-inflammatory activities. The research data revealed that the TP and TF contents were highest in FIRD treated CE flower extracts. Similarly, the effect of CE on lipopolysaccharide (LPS) induced nitric oxide (NO) production in RAW264.7 cells showed in a dose dependent manner. Further, the CE inhibited the tumor necorsis factor (TNF)-α, cyclooxygenase (COX)-2 expression, and prostaglandis E2 (PGE2) production. The anticancer activity was monitored in A549 lung cancer cell, which showed that FIRD treated CE inhibited cell proliferation significantly (p<0.05) higher in dose and time dependent manner.