Chrysanthemum morifolium cv. Hang-ju leaves: an abundant source of preservatives for food industry

Zhang, Xiaoxi; Yu, Xinliang; Shi, Yueyue; Zhao, Xinyu; Xing, Min; Tian, Chongmei; Guo, Lu; Xia, Daozong

doi:10.1007/s00217-020-03451-w

Cited by 6 publications

(7 citation statements)

References 30 publications

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“…The FRAP and optical density (OD) at 700 nm values were 1.2, 2.1, 2.9, 3.6 and 4.6 mmol/L and 0.7, 1.0, 1.2, 1.6 and 1.8, respectively, taking into consideration the HCEO concentration (2, 4, 6, 8 and 10 mg/mL, respectively). The results indicated that HCEO has an effective antioxidant capacity and could be used as one natural antioxidant [21]. Although the antioxidant effects were demonstrated by the determination of antioxidant activity, the performance for the antioxidant ability of HCEO in sunflower oil needs further investigation.…”

Section: Antioxidant Activity Of Hceomentioning

confidence: 97%

“…Although the antioxidant effects were demonstrated by the determination of antioxidant activity, the performance for the antioxidant ability of HCEO in sunflower oil needs further investigation. [21]. Although the antioxidant effects were demonstrated by the determination of antioxidant activity, the performance for the antioxidant ability of HCEO in sunflower oil needs further investigation.…”

Section: Antioxidant Activity Of Hceomentioning

confidence: 99%

“…Hang-ju (a cultivar of C. morifolium Ramat.) were an abundant source of preservatives due to its antibacterial activity [21]. Furthermore, several extracts of C. morifolium were identified to possess anti-oxidant effects, including flavonoids, polysaccharides, polyphenols and essential oils due to its high content of alkenes and terpenes [22,23].…”

Section: Introductionmentioning

confidence: 99%

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Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

et al. 2021

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Flavored oils, as one of the most important condiments in cuisine, are widely used in vegetable oils all over the world. The oxidative stability and sensory qualities of sunflower oil, flavored by essential oil obtained from Chrysanthemum × morifolium Ramat. (HCEO) extraction, were studied. After the accelerated storage at 65 °C for 30 days, HCEO (1600 mg/kg) was able to markedly inhibit the increase in some important indicators of lipid alteration, among which acidity, peroxide, ρ-anisidine and total oxidation values, together with other parameters (thiobarbituric acid reactive substances, conjugated dienes and trienes). Finally, it was observed that the sunflower oil flavored by HCEO (1600 mg/kg) restrain the modifications of fatty acid compositions and showed improved sensory properties in respect to non-added oil. Consequently, HCEO can be considered a valid additive for flavored vegetable oils with antioxidant effects.

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Section: Antioxidant Activity Of Hceomentioning

confidence: 97%

Section: Antioxidant Activity Of Hceomentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

et al. 2021

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“…studied the antibacterial properties of chrysanthemum essential oil and found that essential oil can change the structure of bacterial cells and destroy cell walls. They thus believed essential oil can be used as a new type of preservative 7 …”

Section: Introductionmentioning

confidence: 99%

“…Research showed that essential oils can be used as a natural and environmentally friendly food preservative, mainly because the essential oils have terpenoids, phenolic compounds, alcohols, and other substances. [5][6] Zhang et al 7 studied the antibacterial properties of chrysanthemum essential oil and found that essential oil can change the structure of bacterial cells and destroy cell walls. They thus believed essential oil can be used as a new type of preservative.…”

Section: Introductionmentioning

confidence: 99%

The antibacterial mechanism of perilla rosmarinic acid

Jin-hua

Cui

Zhang

et al. 2021

Biotech and App Biochem

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Rosmarinic acid (RosA) is a phenolic acid compound extracted from perilla. In this experiment, the Oxford cup method was used to verify the antibacterial activity of PerillaRosA against Escherichia coli, Staphylococcus aureus, Salmonella, and Bacillus subtilis. By polyacrylamide gel electrophoresis, the effect of RosA on bacterial nucleic acid and bacterial Na + /K + -ATP-ase activity, and scanning electron microscope to exploration of its antibacterial mechanism preliminarily.The results showed that RosA had antibacterial properties against all four bacteria. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of E. coli were 0.8 and 0.9 mg/ml, respectively. The MIC and MBC of Salmonella were 0.9 and 1.0 mg/ml, respectively. The MIC and MBC of S. aureus and B. subtilis were both 1.0 and 1.1 mg/ml. RosA has the bacteriostasis function, which can destroy bacterial cells and cell proteins and inhibit the activity of Na + /K + -ATP-ase in cells.

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Chrysanthemum morifolium Ramat.: A Medicinal Plant with Diverse Traditional Uses, Bioactive Constituents, and Pharmacological Activities

Pandey

Bastola

Dhakal

et al. 2022

Medicinal Plants of the Asteraceae Family

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Chrysanthemum morifolium cv. Hang-ju leaves: an abundant source of preservatives for food industry

Cited by 6 publications

References 30 publications

Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

Improvement for Oxidative Stability and Sensory Properties of Sunflower Oil Flavored by Huai Chrysanthemum × morifolium Ramat. Essential Oil during Accelerated Storage

The antibacterial mechanism of perilla rosmarinic acid

Chrysanthemum morifolium Ramat.: A Medicinal Plant with Diverse Traditional Uses, Bioactive Constituents, and Pharmacological Activities

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