Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen <i>Chrysanthemum morifolium</i> Ramat cv. ‘Hangbaiju’ in China
Jinyan Gong,
Bingquan Chu,
Lingxiao Gong,
Zhongxiang Fang,
Xiaoxu Zhang,
Shaoping Qiu,
Jingjing Wang,
Yali Xiang,
Gongnian Xiao,
Haina Yuan,
Fuping Zheng
Affiliations
Jinyan Gong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
Bingquan Chu
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Lingxiao Gong
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
Zhongxiang Fang
School of Agriculture and Food, The University of Melbourne, Parkville, VIC 3010, Australia
Xiaoxu Zhang
College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
Shaoping Qiu
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Jingjing Wang
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Yali Xiang
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Gongnian Xiao
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Haina Yuan
Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China
Fuping Zheng
Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 ‘Duoju’ and 9 ‘Taiju’, using high performance liquid chromatography (HPLC). The antioxidant activities of these ‘Hangbaiju’ were estimated by DPPH, ABTS and FRAP assays. Results show that a total of 14 phenolic compounds were detected in these flowers, including 3 mono-caffeoylquinic acids, 3 di-caffeoylquinic acids, 1 phenolic acid and 7 flavonoids. ‘Duoju’ and ‘Taiju’ possess different concentrations of phenolic compounds, and ‘Taiju’ exhibits higher caffeoylquinic acids and stronger antioxidant activities than ‘Duoju’. Caffeoylquinic acids show a strong correlation with the antioxidant activities of the samples. Principal component analysis (PCA) reveals an obvious separation between ‘Duoju’ and ‘Taiju’, using phenolic compounds as variables. Apigenin-7-O-glucoside, 3,5-di-O-caffeoylquinic acid, luteolin and acacetin were found to be the key phenolic compounds to differentiate ‘Duoju’ from ‘Taiju’.
