Volatile flavor compounds in the leaves of fifteen taxa of Korean native chrysanthemum species

Su Jeong Kim, Tae Joung Ha, Jongyun Kim, Jung Hwan Nam, Dong Lim Yoo, Jong Taek Suh, Ki Sun Kim

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean native Chrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillation and extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatile flavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and 1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7% of volatile flavor compounds, followed by ketones (21.2%) and hydrocarbons (13.2%). Camphor, which is known for its antimicrobial properties, was the most abundant volatile compound (30%) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicum subspecies and C. boreale contained -thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer, and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene than C. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect on mutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Korean native Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides a good indication of specific potential use for various applications.

Original languageEnglish
Pages (from-to)558-570
Number of pages13
JournalKorean Journal of Horticultural Science and Technology
Volume32
Issue number4
DOIs
Publication statusPublished - 2014 Jan 1
Externally publishedYes

Fingerprint

flavor compounds
Chrysanthemum
leaves
ketones
hydrocarbons
alcohols
perfumes
camphene
camphor
acids
cineole
anti-infective properties
palmitic acid
mutagenesis
volatile compounds
aldehydes
detectors
gas chromatography
esters
neoplasms

Keywords

  • Borneol
  • Camphor
  • GC/MSD
  • Ketone
  • Native plant

ASJC Scopus subject areas

  • Horticulture

Cite this

Volatile flavor compounds in the leaves of fifteen taxa of Korean native chrysanthemum species. / Kim, Su Jeong; Ha, Tae Joung; Kim, Jongyun; Nam, Jung Hwan; Yoo, Dong Lim; Suh, Jong Taek; Kim, Ki Sun.

In: Korean Journal of Horticultural Science and Technology, Vol. 32, No. 4, 01.01.2014, p. 558-570.

Research output: Contribution to journalArticle

Kim, Su Jeong ; Ha, Tae Joung ; Kim, Jongyun ; Nam, Jung Hwan ; Yoo, Dong Lim ; Suh, Jong Taek ; Kim, Ki Sun. / Volatile flavor compounds in the leaves of fifteen taxa of Korean native chrysanthemum species. In: Korean Journal of Horticultural Science and Technology. 2014 ; Vol. 32, No. 4. pp. 558-570.
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abstract = "This study was conducted to compare the volatile flavor compounds found in the leaves of 15 taxa of Korean native Chrysanthemum species. The volatile flavor compounds from the taxa were collected using a simultaneous steam distillation and extraction technique and were analyzed using gas chromatography/mass selective detector (GC/MSD). A total of 45 volatile flavor compounds were identified with six functional groups: 14 alcohols, 4 ketones, 19 hydrocarbons, 5 esters, 2 acids, and 1 aldehyde. The main functional group in 15 taxa of Chrysanthemum species was alcohols, accounting for 28.7{\%} of volatile flavor compounds, followed by ketones (21.2{\%}) and hydrocarbons (13.2{\%}). Camphor, which is known for its antimicrobial properties, was the most abundant volatile compound (30{\%}) in C. zawadskii ssp. latilobum and var. leiophyllum. In particular, C. indicum subspecies and C. boreale contained -thujone, which has outstanding anti-bacterial, anti-cancer, anti-inflammatory, anti-ulcer, and anti-diabetic efficacies. C. indicum var. albescens could be used in perfumes, since it showed 21 times more camphene than C. indicum. In addition, C. indicum var. acuta contained a fairly high content of 1,8-cineole, which has an inhibitory effect on mutagenesis. C. lineare contained only pentadecanoic acid compounds, whereas other taxa hexadecanoic acids. Overall, the Korean native Chrysanthemum species had considerable variation in volatile flavor compounds in their leaves. This study provides a good indication of specific potential use for various applications.",
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