• International Journal of Internet, Broadcasting and Communication
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• 제12권3호
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• pp.139-148
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• 2020

Red rose petals are usually disposed but they are an abundant source of phenolics and traditionally used as food supplement and as herbal medicine. Of the Various phenolics, they are known to have anticancer, antioxidant, and anti-inflammatory properties. In this study, we investigated the anti-inflammatory effects of red rose ethanolic extracts (GRP) on lipopolysaccharide (LPS)-activated RAW 264.7 cells. The results demonstrated that pretreatment of GRP (500㎍/mL) significantly reduced NO production by suppressing iNOS protein expression in LPS-stimulated cells. Anti-inflammatory effects by red rose petals were observed in the following. Red rose petals inhibited the translocation of NF-κB from the cytosol to the nucleus via the suppression of IκB-α phosphorylation and also inhibited LPS-stimulated NF-κB transcriptional activity. These findings suggest that red rose petals exert anti-inflammatory actions and help to elucidate the mechanisms underlying the potential therapeutic values of red rose petals. Therefore, red rose petals could be regarded as a potential source of natural anti-inflammatory agents.

• Journal of Plant Biotechnology
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• 제2권2호
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• pp.83-87
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• 2000

Carnation petals exhibit autocatalytic ethylene production and wilting during senescence. The autocatalytic ethylene production is induced by the expression of 1-aminocyclopropane-1-carboxylate (ACC) synthase and ACC oxidase genes, whereas the wilting of petals is related to expression of the cysteine proteinase (CP) gene. Until recently, it has been believed that these two phenomena, autocatalytic ethylene production and wilting, are regulated in concert in senescing carnation petals, since the two phenomena occurred closely in parallel. Our studies with petals of a transgenic carnation harboring a sense ACC oxidase transgene and petals of carnation flowers treated with 1,1-dimethyl-4-(phenylsulfonyl) semicarbazide showed that the expression of ACC synthase and ACC oxidase genes and that of CP are regulated differently in carnation psanetals. Interestingly, in the petals of transgenic carnation, the transcript for CP was accumulated but the transcripts for ACC synthase and ACC oxidase were not accumulated in response to exogenous ethylene. Based on these results, we hypothesized that two ethylene signaling pathways, one leading to the expression of ACC synthase and ACC oxidase genes and the other leading to the expression of CP gene, are functioning in senescing carnation petals.

• 한국환경과학회지
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• 제17권11호
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• pp.1227-1233
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• 2008

The effect of freeze drying and fixatives in post-treating freeze drying on the morphological properties of the rose (Rosa hybrida L.) petal were investigated for the production of high quality of freeze dried rose. The morphology including form and color of the dried flowers of cut rose were depended on the drying methods. The drying time was extended due to their density and water content, and was shorter in the freeze drying than that in the natural and hot air drying. Freeze dried process for dried flowers took 2 days in a freeze dryer and did not cause shrinkage or toughening of rose petal being dried, preserving its natural shape and color. The diameter of freeze dried flowers showed little reduction compared to fresh flowers. In Hunter color values of petals of freeze dried flowers, L and a values were high and showed little variations in comparison to fresh petals. Freeze drying led to a noticeable increase in anthocyanin contents in petals, suggesting that anthocyanin contents play an important role in the acquisition of freezing tolerance. Exposure of flowers to freeze drying was accompanied by an increase in the carotenoid content. In the post-treating freeze drying, epoxy resin, a fixative, applied alone or in combination to petals of freeze dried flowers showed efficient coating for the protection from humidity and sunlight. Combined application of epoxy and acetone to freeze dried petals permitted maintenance of natural color and excellent tissue morphology, showing color stability and shiny texture in surface of petals. These findings suggest that application of fixatives to freeze dried rose petals improves the floral preservation and epoxy coating provides good quality in the freeze dried flower product.

• 한국육종학회지
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• 제40권4호
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• pp.439-442
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• 2008

A new spray chrysanthemum cultivar, 'Cherry Blossom' was released by National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2002 between 'Relance', a spray cultivar with red petals and resistant to white rust and 'Yeonja', a spray cultivar with pink petals. Trials were conducted from 2005 to 2007 for the evaluation and selection of this cultivar, including shading culture in summer and retarding culture in autumn. The natural flowering time of "Cherry Blossom" is late October, but year-round flowering is possible by shading and lighting treatment. This cultivar is single type flowers with dark pink petals and green flower center and resistant to white rust. It is very stable color of petals when the variety is cultivated under high temperature conditions in summer season. The diameter of flower is 55.0 mm. The number of flowers per stem is 10.5 and the number of petals per flower is 24.0. The days to flowering under the short day treatment is about 45 in spring season.

• 한국육종학회지
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• 제41권2호
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• pp.141-144
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• 2009

A new spray chrysanthemum 'Pink Berry' was released by National Institute of Horticultural and Herbal Science (NIHHS), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2004 between 'Lineker Salmon', a spray cultivar with salmon petals, and 'Baeksokuk', a spray cultivar with white petals. Trials were conducted from 2005 to 2007 for evaluation and selection of this cultivar, including shade cultivation in summer and retarding cultivation in autumn. The natural flowering time of 'Pink Berry' is late October, but year-round flowering is possible by photo-periodic control. The cultivar has single type flowers with pink petals and a green flower center. It shows long vase life of 22 days and resistance to white rust. The diameter of flower is 52.0 mm. The numbers of flowers per stem and petals per flower are 15.5 and 29.5, respectively. Days to flowering under the short day treatment is about 56 in autumn seasons.

• 생약학회지
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• 제24권3호
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• pp.251-254
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• 1993

The anthocyanin isolated from the petals of Erythronium japonicum was elucidated as delphinidin 3-rutinoside on the basis of PPC and UV spectral evidences. To evaluate phytochemical and botanical utilization of this plant, the quantitative analysis of anthocyanin content was carried out by using the visible absorption spectra at 540nm. By the results of our experiment, it was found that the anthocyanin content of petals collected from the summit of Mt. Odae are higher than that of the lowest region. However, there is no significant difference between the anthocyanin contents of the petals collected from the east- and west-side area of the mountain.

• 동아시아식생활학회지
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• 제8권3호
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• pp.289-296
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different percentages of chrysanthemums (0%, chrysanthemum indicum power: 1%, 3% and 5%, and Chrysanthemum indicum petals: 1%, 3% and 5%) were added to rice flour, to promote the use of and liking forrice cakes that are a kind of Korean traditional foods. In the sensory evaluation, the color appeared to be the highest when 3% of Chrysanthemum indicum petals was added, and there was a significant difference between the samples used(p<.01). It was also shown that the taste was generally higher in steamed, Gamkugsulgie-dduk added Chrysanthemum indicum than those in which no Chrysanthemum indicum were added, and that it appeared to be the highest, particularly, in rice cakes that 3% of Chrysanthemum indicum petals. However there was no significant difference between the samples. The Chewiness was the highest in rice cakes to Which 3% of Chrysanthemum indicum petals was added but there was no significant difference between the samples. The after-swallow feeling and overall quality were the highest in rice cakes to which 3% of Chrysanthemum indicum petals(p<.01), and there was a significant difference between the samples(p<.01). In terms of change in color, the value of lightness was the highest in rice cakes to which no Chrysanthemum were added. The more the content of Chrysanthemums, the lower the value of lightness but the higher the values of red color(a) and yellow color(b). In the measurement of the texture, using a mechanical characteristics, the springiness was the highest in rice cakes to which 5% of Chrysanthemum indicum powder was added, and the gumminess, hardness and chewiness appeared to be high in rice cakes to which 5% of Chrysanthemum indicum petals was added. In the correlation between the sensory evaluation and mechanical characteristics, the higher the softness, the lower the value of lightness. The softness in the sensory evaluation showed a positive correlation with the values of red color(a) and yellow color(b) in the color test. the chewiness in the sensory evaluation showed a negative correlation with the springness in the mechanical characteristics. In view of the results stated above, a good recipe for steamed, Gamkugsulgie-dduk appeared that the contents of the ingredients used were 291g of rice flour, 9g of Chrysanthemum indicum petals(3% of rice flour) , 30g of sugar, and 3g of sat, 60ml of water.

• 한국식품과학회지
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• 제51권3호
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• pp.243-247
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• 2019

UVB에 의한 MMP-1의 과발현이 카렌듈라 꽃잎을 처리하여 주면 농도의존적으로 감소하였다. 이를 통해 연화시킨 카렌듈라 꽃잎이 UVB에 의한 피부의 광노화를 억제시킬 수 있다는 것을 확인하였다. 가열과 산처리의 복합처리를 통한 카렌듈라 꽃잎의 연화에서 처리시간, 온도, pH에 따른 연화 수준을 punctual test를 통해 비교 분석하였다. Hardness 값의 비료 분석을 통해 연화특성 및 효과가 처리 조건들에 의해 다름을 확인할 수 있었으며, $70^{\circ}C$ 이상의 높은 온도에 의한 연화효과가 산처리에 의한 효과보다 더 큰 것을 확인할 수 있었다. 하지만 열처리에 의한 연화의 경우 에너지 소비가 큰 것을 고려할 때, pH 2.1에서는 $50^{\circ}C$, 30분의 열처리만으로도 $70^{\circ}C$ 이상의 열처리 효과가 나타나므로, 이 연화처리 조건이 경제적으로 가장 효율적이라 판단되었다.

• Preventive Nutrition and Food Science
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• 제2권4호
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• pp.304-309
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• 1997

Chemical compositions of petals of Chrysanthemum spp. were determined to renew its interest as a food material. The moisture contents of wild Chrysanthemum boreale and holticulturized Chrysanthemum morifolium were 11.7% and 11.0%. The proximate chemical ompositions were 6.1% and 11.7% in protein, 3.7% and 5.2% in ash, 11.1% and 12.8% in reducing sugar, of C. boreale and C. morifolium, respectively. Free sugars were mainly composed of fructose, glucose and sucrose. In fatty acid composition, the ratios of saturated to unsaturated fatty acids were 1.2:1 and 3.0:1, respectively. The amino acids determined were found 0.18 and 0.26 in the ratio of essential to total amino acids in each sample. Major elements of Chrysanthemum petals were Ca, K, Fe, Mg and Na, but the contents of Ca and Fe were more than twice higher in C. boreale than c. morifolium, Major volatile flavor components were 28.22% of epi-bicyclophellandrene and 24.55% of camphor in C. boreale, and 14.24% of 4-methyl-1-(10methylethyl)-3-cyclhexen-1-ol, 10.74% of camphor and 7.64% of 1,8-cineol in C. morifolium.

• 한국육종학회지
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• 제40권3호
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• pp.336-339
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• 2008

A new spray chrysanthemum cultivar, 'Moon Festival' was released by National Horticultural Research Institute (NHRI), Rural Development Administration (RDA), Korea in 2007. A cross was made in 2002 between '01B1-559', a breeding line of NHRI and 'Baeksokuk', a spray cultivar with white petals. Trials were conducted from 2005 to 2007 for evaluation and selection of this cultivar, including shading culture in summer and retarding culture in autumn. The natural flowering time of "Moon Festival" is late October, but year-round flowering is possible by shading and lighting treatment. The cultivar is semi- double type flowers with light-ivory white petals and green flower center. Flower neck and stem are very hardy. The diameter of flower is 67.5 mm. The number of flowers per stem and petals per flower is 11.5 and 100.5, respectively. The days to flowering under the short day is about 54 in autumn season.