Chrysanthemum morifolium is widely consumed in tea. In this study, the chrysanthemum was extracted by water or ethanol, and comparatively evaluated for their chemical compositions, anti-inflammation and antioxidant properties. The effect of different concentration of water extracts on gut bacteria composition were also performed. The water extracts had greater antioxidant and anti-inflammation activities than the ethanol extracts. A total of 32 chemical components were detected and 26 of them were identified. The DPPH radical scavenging capacities of water and ethanol extracts were 3.39 and 2.92 mM Trolox equivalents (TE)/g extract, respectively. The ORAC values of water and ethanol extraction were 78.84 and 72.00 mM TE/µg extract, and the total phenolic contents (TPC) were 47.46 and 22.67 mg gallic acid equivalents/g extract, respectively. In addition, 100 µg/mL water extraction increased abundance of Bifidobacteria and Precotella, and 500 µg/mL water extraction increased the abundance of Bacteroides, Enterobacter, and Firmicutes in microbiota composition analysis assay. The results from this research may provide valuable information for bio-activities of chrysanthemum and promote the production and consumption of chrysanthemum as a functional tea or a functional food ingredient.

Chemical profile of chrysanthemum morifolium and its nutraceutical properties

255th National Meeting (2018)

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