Abstract：
:Seventeen commercial chrysanthemum teas (Chrysanthemum morifolium and Coreopsis tinctoria) were extracted with hot-H2O, 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-H2O 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-H2O extracts suppressed the lipopolysaccharide-induced interleukin-6, IL-1β and cyclooxygenase-2 mRNA expressions, and H2O2-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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li Y,Yang P,Luo Y,Gao B,Sun J,Lu W,Liu J,Chen P,Zhang Y,Yu LLdoi
10.1016/j.foodchem.2019.02.013subject
Has Abstractpub_date
2019-07-15 00:00:00pages
8-16eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30327-9journal_volume
286pub_type
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