Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk (Chrysanthemum indicum L.) flower

Kim, Wonwoo; Ghimeray, Amal Kumar; Wu, Jinyi; Eom, Seok Hyun; Lee, Beom-Goo; Kang, Wen; Cho, Dong-Ha

doi:10.1007/s10068-012-0034-0

Cited by 14 publications

(6 citation statements)

References 14 publications

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“…Infrared (IR) heating is an emerging technology for rapid drying of thin-layered biomaterials. Previous studies have shown that the levels of total phenols and total flavonoids in IR-dried chrysanthemums were significantly ( p < 0.05) higher than in shade-dried ones [ 8 ]. However, the radiation energy decays gradually as the penetration depth increases, which limits the effectiveness of IR in deep bed drying [ 9 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, and drying is an effective practice to enhance its storability after harvesting. The effects of hot air drying (HAD), combined infrared and hot air drying (IR-HAD), and sequential IR-HAD and HAD (IR-HAD + HAD) on the drying behavior, color, shrinkage, aroma profiles, phenolic compounds, and microstructure of chrysanthemum cakes were studied. Results showed that the increasing temperature resulted in a decrease in drying time and an increase in drying rate and moisture diffusivity. The Logarithmic and Page models exhibited superior fit in describing the dehydration process. Among the three drying strategies, IR-HAD was more effective in reducing energy consumption, improving shrinkage, water holding capacity, water binding capacity and cellular microstructure, while IR-HAD + HAD showed better inhibitory effect on color deterioration. Furthermore, gas chromatography–mass spectrometry (GC-MS) analysis revealed that different drying strategies dramatically influenced the aroma profiles in samples, and IR-HAD obtained the highest concentration of volatiles. The results of ultra-performance liquid chromatography (UPLC) indicated that the introduction of infrared radiation contributed to increasing the contents of chlorogenic acid, luteolin, total phenolic and flavonoid. These suggested that IR-HAD was a promising technique for drying medicinal chrysanthemum.

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Section: Introductionmentioning

confidence: 99%

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Wang

et al. 2022

Foods

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“…It is reported that FIR increases the quantities of nutraceutical compounds, while improving antioxidant property, anti-inflammatory, and inhibitory activity in the A549 Cell line in Chrysanthemum indicum L. [11]. In particular, FIR enhances phenolic content and antioxidant capacity of buckwheat flour [12], sprouting bean flour [13], citrus cack [14], and rice hull [15].…”

Section: Introductionmentioning

confidence: 99%

Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in Angelica gigas Nakai Powder

et al. 2018

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The aim of this study was to investigate the effect of far infrared irradiation (FIR) on nutraceutical compounds, viz. total phenolic content, total flavonoids, and antioxidant capacity, of Angelica gigas Nakai (AGN). The FIR treatment was applied for 30 min with varied temperatures of 120, 140, 160, 180, 200, 220, and 240 °C. Results showed that FIR increased total phenolic and flavonoid content in AGN at 220 °C. The HPLC results revealed higher quantities of decursin (62.48 mg/g) and decursinol angelate (41.51 mg/g) at 220 °C compared to control (38.70 mg/g, 27.54 mg/g, respectively). The antioxidant capacity of AGN was also increased at 220 °C, as measured by 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and the phosphomolybdenum (PPMD) method. A further increase of the FIR temperature caused a reduction of compound content. In addition, the results also showed a strong correlation between phenolic content and antioxidant properties of AGN powder. These findings will help to further improve the nutraceutical profile of AGN powder by optimizing the FIR conditions.

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“…CM enhances the aging people immune system and prevents possible infection (Chen et al, 2004). The water extracts of cultured fruit bodies enhance the host immune system by stimulating natural killer cells, T-cells, B-cells, and macrophage-dependent immune system responses (Shin et al, 2010;Kim et al, 2012), induce the phenotypic and functional maturation of dendritic cells (DC), and ammonium oxalate extracts are most effective in enhancing spleen lymphocytes proliferation (Du et al, 2011). In recent years, CM has received much attention due to its immunity stimulating properties and medicinal effects (Gai et al, 2004;Zheng and Cai, 2004).…”

Section: Introductionmentioning

confidence: 99%

Comparisons on enhancing the immunity of fresh and dry Cordyceps militaris in vivo and in vitro

Zhu

Pan

Zhao

et al. 2013

Journal of Ethnopharmacology

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Effect of far infrared drying on antioxidant property, anti-inflammatory activity, and inhibitory activity in A549 cells of Gamguk (Chrysanthemum indicum L.) flower

Cited by 14 publications

References 14 publications

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Effect of Combined Infrared and Hot Air Drying Strategies on the Quality of Chrysanthemum (Chrysanthemum morifolium Ramat.) Cakes: Drying Behavior, Aroma Profiles and Phenolic Compounds

Far Infrared Irradiation Enhances Nutraceutical Compounds and Antioxidant Properties in Angelica gigas Nakai Powder

Comparisons on enhancing the immunity of fresh and dry Cordyceps militaris in vivo and in vitro

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