Antioxidative Activity of Volatile Compounds in Flower of Chrysanthemum indicum, C. morifolium, and C. zawadskii |
Woo, Koan-Sik
(Crop Post-Harvest Technology Division, National Institute of Crop Science, Rural Development Administration)
Yu, Jung-Sik (Dept. of Food Science and Technology, Chungbuk National University) Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) Lee, Youn-Ri (Dept. of Food Science and Technology, Chungbuk National University) Lee, Chul-Hee (Dept. of Horticultural Science, Chungbuk National University) Yoon, Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Service) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) |
1 | Min YK, Yoon HS, Kim J, Jeong HS. 1999. Aroma characteristics of applemint (Mentha rotundifolia (L.) Huds) with different extraction methods. Korean J Food Sci Technol 31: 1465-1470 과학기술학회마을 |
2 | Kubo I, Muroi H, Himejima M. 1992. Antimicrobial activity of green tea flavor components and their combination effects. J Agric Food Chem 40: 245-248 DOI |
3 | Choe SH, Im SI, Jang EY, Jo YS. 2004. Volatile components of flower and seed of safflower. Korean J Food Sci Technol 36: 196-201 과학기술학회마을 |
4 | Cruz-Canizares JD, Domenech-Carbo MT, Gimeno- Adelantado JV, Mateo-Castro R, Bosch-Reig F. 2005. Study of Burseraceae resins used in binding media and varnishes from artworks by gas chromatography-mass spectrometry and pyrolysis-gas chromatography-mass spectrometry. J Chromatogr A 1093: 177-194 DOI ScienceOn |
5 | Kim JO, Kim YS, Lee JH, Kim MN, Rhee SH, Moon SH, Park KY. 1992. Antimutagenic effect of the major volatile compounds identified from mugwort (Artemisia asictica nakai) leaves. J Korean Soc Food Nutr 21: 308-313 과학기술학회마을 |
6 | Ahn JC, Kim MY, Kim OT, Kim KS, Kim SH, Kim SH, Hwang B. 2002. Selection of the high yield capacity of Hwangchil Lacquer and identification of aromatic components in essential oil of Dendropanax morbifera Lev. Korean J Med Crop Sci 10: 126-131 |
7 | Gardeli C, Papageorgiou V, Mallouchos A, Theodosis K, Komaitis M. 2008. Essential oil composition of Pistacia lentiscus L. and Myrtus communis L.: Evaluation of antioxidant capacity of methanolic extracts. Food Chem 107: 1120-1130 DOI ScienceOn |
8 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203 DOI ScienceOn |
9 | Woo KS, Yoon HS, Lee J, Jeong HS. 2007. Characteristics and antioxidative activity of volatile compounds in heated garlic (Allium sativum). Food Sci Biotechnol 16: 822-827 과학기술학회마을 |
10 | Nikerson GB, Likens ST. 1996. Gas chromatographic evidence for occurrence of hop oil components in Beer. J Chromatogr 21: 1-5 DOI ScienceOn |
11 | Forni LG, Mora-Arellano VO, Packer JE, Willson RL. 1986. Nitrogen dioxide and related free radicals: electron-transfer reactions with organic compounds in solutions containing nitrite or nitrate. J Chem Soc 2: 1-6 |
12 | Shin SW. 2005. In vitro inhibitory activities of essential oils from Rosmarinus officinalis L. against antibiotic-susceptible and resistant strains of some pathogenic bacteria. Korean J Pharmacogn 36: 252-256 과학기술학회마을 |
13 | Artacho R, Serrano MF, Lopez MD. 1995. Determination of organic sulphur compounds in garlic extracts by gas chromatography and mass spectrometry. Food Chem 53: 91-93 DOI ScienceOn |
14 | Nam SH, Yang MS. 1995. Antibacterial activities of extracts from Chrysanthemum boreale M. J Agric Food Chem 38: 269-272 과학기술학회마을 DOI |
15 | Lee CG, Yu CY, Heo K, Jung YS, Cho DH, Yoon BS. 2000. Study on the photosynthetic characteristics of Chrysanthemum zawadskii H. Inst Agric Sci Kangwon Nat Univ J Agric Sci 11: 107-112 |
16 | Jeong JY, Woo KS, Hwang IG, Yoon HS, Lee YR, Jeong HS. 2007. Effects of heat treatment and antioxidant activity of aroma on garlic harvested in different cultivation areas. J Korean Soc Food Sci Nutr 36: 1637-1642 과학기술학회마을 DOI ScienceOn |
17 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387 DOI ScienceOn |
18 | Park NY, Kwon JH, Kim HK. 1998. Optimization of extraction conditions for ethanol extracts from Chrysanthemum morifolium by response surface methodology. Korean J Food Sci Technol 31: 1189-1196 과학기술학회마을 |
19 | Nam SH, Yang MS. 1995. Isolation of cytotoxic substances of extracts from Chrysanthemum boreale M. J Agric Food Chem 38: 273-277 DOI |
20 | Jang DS, Park KH, Choi SU, Nam SH, Yang MS. 1997. Antibacterial substances of the flower of Chrysanthemum zawadskii Herbich var. Iatilobum Kitamurs. Agric Chem Biotechnol 40: 85-88 |
21 | Ryu SY, Choi SU, Lee SH, Ahn JW, Zee OP. 1994. Antitumor activity of some phenolic components in plants. Arch Pham Res 17: 42-44 과학기술학회마을 DOI |
22 | Yoon OH, Cho JS. 2007. Optimization of extraction conditions for hot water extracts from Chrysanthemum indicum L. by response surface methodology. Korean J Food Cookery Sci 23: 1-8 과학기술학회마을 |