Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Drying Conditions on the Antioxidant Activities and Volatile Compounds of Chrysanthemi Flos Flowers

  • Bae, Sung-Mun (Department of Food Science and Biotechnology, Kyungnam University, Gyeongnam Agricultural Research and Extension Services) ;
  • Na, Ae-Sil (Department of Biochemistry and Health Science, Changwon National University) ;
  • Seo, Hye-Kyeong (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2009.12.31
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Abstract

The effects of drying conditions on the antioxidant activities, luteolin, and volatile compounds of Chrysanthemi Flos flowers were evaluated. The flowers were dried with hot-air or far-infrared radiation at 40${^{\circ}C}$, 50${^{\circ}C}$ and 60${^{\circ}C}$, respectively, to reach 22$\pm$1% of moisture content. Each 10 g of the dried flowers were extracted with 100 mL of 95% ethanol. Increasing temperature in hot-air dried (HAD) conditions increased the antioxidant activities of the flower extracts. However, increasing temperature in far-infrared dried (FID) conditions decreased the antioxidant activities of the extracts. Luteolin, one of main flavonoids of Chrysanthemi Flos flowers, was present in the highest content at 60${^{\circ}C}$ FID flowers with a value of 139 $\mu$g/mL. Thirteen volatile compounds including camphor and β-caryophyllene were identified in chromatograms. Higher amount of the volatiles were found at 50${^{\circ}C}$ HAD and 40${^{\circ}C}$ FID. The results indicated that the antioxidant activities and volatile compounds of Chrysanthemi Flos flowers were significantly affected by drying conditions.

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References

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