Effects of drying methods on phenolic components in different parts of Chrysanthemum morifolium flower

文献类型： 外文期刊

第一作者： Lu, Qi

作者： Lu, Qi;Wang, Shaohua;Xue, Shujing;Yang, De;Li, Lu

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期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

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收录情况： SCI

摘要： Chrysanthemum morifolium flower is a medicinal and edible plant resource in China. This study identified the phenolics in different parts of Chrysanthemum flower and evaluated corresponding antioxidant capacities. Meanwhile, their changes affected by different drying methods were also investigated. A total of 5 phenolic acids and 17 flavonoids were identified and qualified in Chrysanthemum flower. The dominant compound in fresh Chrysanthemum flower was confirmed as 3,5-dicaffeoylquinic acid (9.95 mg/g DW), whereas the lowest component was acacetin (0.08 mg/g DW). Chrysanthemum petals displayed the maximum flavonoids value and antioxidant capacity, while receptacles owned the highest amount of required chemical markers. Phenolic acids appeared more stable than flavonoids during dehydration. Nature and vacuum drying procedures were beneficial for the increase in both phenolic contents and antioxidant capacities of Chrysanthemum flower. Vacuum drying could retain antioxidant components of chrysanthemum flower in a short time. Practical applications Chrysanthemum morifolium flower, an important medicinal and edible material, has a promising application prospect in functional foods. However, the detailed bioactive ingredients in different parts of Chrysanthemum flower remained unclear. The aim of this study was to clarify the effects of drying methods on phenolic components in different parts of Chrysanthemum flower. We found that petals displayed the highest flavonoids value and antioxidant capacity, while receptacles owned the highest amount of required chemical markers. Vacuum drying could retain antioxidant components of Chrysanthemum flower in a short time. This study provides guidance for further processing of Chrysanthemum flower as the functional food.

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