Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Comparison of Phenolic Compounds and Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China

Jinyan Gong
* ORCID logo ,
Bingquan Chu
,
Lingxiao Gong
,
Zhongxiang Fang
ORCID logo ,
Xiaoxu Zhang
,
Shaoping Qiu
,
Jingjing Wang
,
Yali Xiang
,
Gongnian Xiao
,
Haina Yuan
,
Fuping Zheng
*
Version 1 : Received: 28 June 2019 / Approved: 30 June 2019 / Online: 30 June 2019 (08:55:38 CEST)

A peer-reviewed article of this Preprint also exists.

Gong, J.; Chu, B.; Gong, L.; Fang, Z.; Zhang, X.; Qiu, S.; Wang, J.; Xiang, Y.; Xiao, G.; Yuan, H.; Zheng, F. Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China. Antioxidants 2019, 8, 325. Gong, J.; Chu, B.; Gong, L.; Fang, Z.; Zhang, X.; Qiu, S.; Wang, J.; Xiang, Y.; Xiao, G.; Yuan, H.; Zheng, F. Comparison of Phenolic Compounds and the Antioxidant Activities of Fifteen Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’ in China. Antioxidants 2019, 8, 325.

Abstract

This study investigated the phenolic compounds of 15 Chrysanthemum morifolium Ramat cv. ‘Hangbaiju’, including 6 ‘Duoju’ and 9 ‘Taiju’ using high performance liquid chromatography. The antioxidant activities of these ‘Hangbaiju’ were estimated by DPPH, ABTS and FPAR assays. Results showed 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’ possessed different concentration of phenolic compounds, and ‘Taiju’ exhibited higher caffeoylquinic acids and stronger antioxidant activities than ‘Duoju’. Caffeoylquinic acids showed a strong correlation with the antioxidant activities of the samples. Principal component analysis revealed 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’.

Keywords

chrysanthemum; HPLC; phenolic compounds; principal component analysis; antioxidant capacity

Subject

Biology and Life Sciences, Biochemistry and Molecular Biology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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