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http://dx.doi.org/10.9721/KJFST.2021.53.4.416

Antioxidant and anti-inflammatory activities of Chrysanthemum indicum Linne extracts at different ethanol ratios  

Kang, Hyun (Department of Medical Laboratory Science, College of Health Science, Dankook University)
Park, Chan-Hwi (Department of Medical Laboratory Science, College of Health Science, Dankook University)
Kwon, Sang-Oh (R&D Center, S&D Co., Ltd.)
Lee, Sung-Gyu (Department of Medical Laboratory Science, College of Health Science, Dankook University)
Publication Information
Korean Journal of Food Science and Technology / v.53, no.4, 2021 , pp. 416-422 More about this Journal
Abstract
In the present study, antioxidant and anti-inflammatory activities were measured in Chrysanthemum indicum Linne extracted with different ethanol concentrations. The 50% ethanol extract demonstrated the highest yield of 33.6%, while the 30% and 70% ethanol extracts showed the highest total polyphenol contents of 59.70 and 61.35 mg GAE/g, respectively. The antioxidant activity of 70% ethanol extract was highest in the DPPH radical scavenging activity (RC50 14.95 ㎍/mL) and ABTS+ radical scavenging activity (RC50 42.28 ㎍/mL). FRAP activity was significantly higher in the 30% ethanol extract than the other extracts. The anti-inflammatory effects of Chrysanthemum indicum Linne extracted with different ethanol concentrations were examined using nitric oxide (NO) inhibition assays. In LPS-induced RAW 264.7 cells, the 30% ethanol extract showed the highest inhibition of NO production with 11.16 µM at a concentration of 200 ㎍/mL. The results of this study suggest that Chrysanthemum indicum extracted 30% or 70% ethanol concentrations as potential functional raw material.
Keywords
Chrysanthemum indicum Linne; extraction condition; antioxidant; anti-inflammatory; radical scavenging activity;
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