Chemical compositions of chrysanthemum teas and their anti-inflammatory and antioxidant properties. (15th July 2019)

• Record Type: Journal Article
• Authors: Li, Yanfang; Yang, Puyu; Luo, Yinghua; Gao, Boyan; Sun, Jianghao; Lu, Weiying; Liu, Jie; Chen, Pei; Zhang, Yaqiong; Yu, Liangli (Lucy)
• Is Part Of: Food chemistry. Volume 286(2019)
• Page Start: 8
• Page End: 16
• Publication Date: 2019-07-15
• Subjects: Chrysanthemum tea -- Chemical composition -- Anti-inflammatory -- Antioxidant; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2019.02.013
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Identified several new compounds from the selected chrysanthemum teas. Investigated the chemical compounds and bioactivities of FubaiJu for the first time. Examined the anti-inflammatory, free radical scavenging and antioxidant activities. Hot-H2 O extracts had comparable/greater bioactivities as the 75% methanol extracts. Abstract: Seventeen commercial chrysanthemum teas ( Chrysanthemum morifolium and Coreopsis tinctoria ) were extracted with hot-H2 O, and examined and compared to the 75% methanol extracts for their chemical compositions using UPLC/Q-TOF-MS analysis. For the first time, 6, 8- C, C -diglucosylapigenin and eriodicyol-7- O -glucoside were detected in the Snow chrysanthemum, and acetylmarein was detected in HangJu, GongJu and HuaiJu. The extracts were also examined for their radical scavenging and anti-inflammatory activities in vitro. The hot-H2 O extract of Kunlunmiju 1 had the greatest total phenolic content, and relative DPPH and oxygen radical absorbance capacity values of 12.72 mg gallic acid equivalents/g, 105.48 and 1222.50 μmol Trolox equivalents/g, respectively. In addition, all the hot-H2 O extracts suppressed the lipopolysaccharide-induced interleukin-6, IL-1β and cyclooxygenase-2 mRNA expressions, and H2 O2 -induced intracellular reactive oxygen species production in cultured cells. The results from this research may be used to promote the consumption of chrysanthemum as a functional tea.