Phytochemical Composition and Antioxidant Activities of Two Different Color Chrysanthemum Flower Teas.

Ah-Reum Han,Beom-Seok Song,Ki-Chang Lee,Chang Jin,Bomi Nam,Sang Kim,Jin-Baek Kim,Bo-Ram Kim

doi:10.3390/molecules24020329

Ah-Reum Han, Beom-Seok Song + Show 6 more

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https://doi.org/10.3390/molecules24020329

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Abstract

Chrysanthemum morifolium Ramat is a perennial flowering plant widely cultivated for use in a tea infusion and as a popular beverage. To identify and evaluate the tea infusion made with a γ-irradiated mutant chrysanthemum cultivar with dark purple petals (cv. ARTI-Dark Chocolate), its phytochemical composition and antioxidant activity were tested and compared with those of the commercially available chrysanthemum cultivar with yellow petals (cv. Gamguk) by HPLC-DAD-ESIMS, as well as DPPH and ABTS radical scavenging assays. The purple chrysanthemum tea contained anthocyanins and linarin, which were not detected in the yellow chrysanthemum tea and the content of chlorogenic acid, acacetin-7-O-β-glucoside, and luteolin was higher compared with the yellow chrysanthemum tea. In contrast, the yellow chrysanthemum tea had higher luteolin-7-O-β-glucoside, 3,5-dicaffeoylquinic acid, apigenin-7-O-β-glucoside, and apigenin contents in comparison with the purple chrysanthemum tea. In addition, the content and antioxidant activity of the two chrysanthemum teas were investigated according to different water temperatures and infusing time. The yellow chrysanthemum tea did not show any significant differences according to infusing time and temperature, while the purple chrysanthemum tea was more influenced by the infusing time than water temperature, showing the highest total compound content in the infusing condition of 100 °C and 4 min. Moreover, the floral scent volatiles of the two chrysanthemum tea sources were analyzed using HS-SPME-GC-MS. In the DPPH radical scavenging assay, the purple chrysanthemum tea broadly showed greater antioxidant activity than did the yellow chrysanthemum tea, corresponding to the high content of anthocyanins known as the powerful antioxidant. Further, both chrysanthemum flower teas exhibited strong ABTS radical scavenging effects ranging from 76% to 61% under all infusing conditions. Therefore, the purple chrysanthemum cultivar, ARTI-Dark Chocolate, is worthy of breeding as a new tea cultivar.

Highlights

In Asia, chrysanthemum flower tea prepared from the flowers of Chrysanthemum morifolium Ramat.(Asteraceae) is a popular beverage due to its desirable taste and aroma
As a result of comparative research between them, the infusion of ADC, which had dark purple colored petals, was a prominent source of anthocyanins because of its high anthocyanin content, which were not detected in the commercial yellow chrysanthemum cultivar GG flower tea
The GG infusion was considered a good source of flavonoids owing to a very high content of luteolin-7-O-β-glucoside

Summary

Introduction

In Asia, chrysanthemum flower tea prepared from the flowers of Chrysanthemum morifolium Ramat.(Asteraceae) is a popular beverage due to its desirable taste and aroma. Molecules 2019, 24, 329 demonstrated to produce various types of flavonoids [2,3,4,5], phenolic acids [2,6,7,8], and lignans [9], which have exhibited diverse biological activities such as antioxidant [3,6], anti-inflammatory [4], antitumor [5],of flavonoids neuroprotective [7,9], and activities [10]. The exhibited propertiesdiverse and various types [2,3,4,5], phenolic acidsanti-allergic [2,6,7,8], and lignans [9], which concentrations of such suchas antioxidant constituents[3,6], areanti-inflammatory responsible for[4],the functional characteristics[7,9], of biological activities antitumor [5], neuroprotective chrysanthemum and are important from a commercial point of view. Used for tea material and make flowers the greatest contribution an Gamguk antioxidant a coolant to the chrysanthemum with yellow petalsof

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