• Industry Promotion Research
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• v.9 no.3
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• pp.77-85
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• 2024

In this study, the hydrothermal extract of Chrysanthemum indicum Flowers are analyzed for the identification of its functional material value. Various aromatic compounds were detected as a result of GC-MS analysis, and antioxidant analysis confirmed the high antioxidant activity of the extract. High antibacterial activity was confirmed in the TIME KILL TEST using the 70% ethanol extract, which showed the highest activity, and the inhibition of intracellular melanogenesis was confirmed to be 115.77 ± 6.67%, 112.42 ± 1.64%, and 67.12 ± 3.89% compared to the α-MSH treatment group at concentrations of 1%, 1.2%, and 1.5%, respectively, when the extract was treated with 1%, 1.2%, and 1.5%. Collagenage activity inhibition assay showed collagenase inhibition of 56.57 ± 2.28%, 58.64 ± 2.99 and 29.53 ± 1.03% when treated at concentrations of 1.5%, 3% and 5%. The cytotoxicity test of the extract showed no cytotoxicity at concentrations of 1.5%, 3% and 5%. Therefore, this study predicts that the hydrothermal extract of Chrysanthemum indicum Flowers will be useful as a functional cosmetic material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.647-652
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• 2008

Quality characteristics of Chrysanthemum indicum L. flower tea were investigated with the number of pan-firing. Total nitrogen, tannin and caffeine contents of tea were increased as the number of pan-firing increased, whereas chlorophyll and total amino acid (AA) contents were decreased. TAA content was in the range of $5,226{\sim}6,561mg%$ with the number of pan-firing. The content of caffeine and chlorophyll was not changed with the number of pan-firing. As the number of pan-firing increased, total polyphenol, flavonoid content, and antioxidant activity was also increased. The highest total polyphenol and flavonoid content was 17.44 and 11.09 mg/g at 7 times pan-firing, respectively. Total antioxidant activity was the highest value of 16.45 mg AA eq/g at 7 times of pan-firing. Based on the sensory evaluation, the best overall quality of the tea was obtained with 5 times of pan-firing.