Skip to main content

Chemical constituents of Chrysanthemum indicum L. flower oil and effect on osteoblastic MC3T3-E1 cells

Abstract

The volatile chemical constituents of gamguk (Chrysanthemum indicum L.) produced in Korea, an aromatic medicinal herbaceous plant, were separated by the hydro distillation extraction method, and analyzed by gas chromatography-mass spectrometry. α-Pinene, 1,8-cineol, and chrysanthenone were the predominant aroma components. To investigate the bioactivity of the essential oil from gamguk, which at on bone metabolism, we studied the effects of it on the function of osteoblastic MC3T3-E1 cells were tested. It increased the collagen, alkaline phosphatase activity, and mineralization of osteoblasts significantly (p<0.05), indicating that gamguk may help prevent osteoporosis.

This is a preview of subscription content, access via your institution.

References

  1. Yuk CS. Original Colors Pictorial Book of the Korean Medicinal Use. Academy Books, Seoul, Korea. p. 537 (2006)

    Google Scholar 

  2. Yoshikawa M, Morikawa T, Toguchida I, Harima S, Matsuda H. Inhibitors of nitric oxide production and absolute stereo structures of five new germacrane-type sesquiterpenes, kikkanols D, D monoacetate, E, F, and F mono acetate from the flowers of Chrysanthemum indicum L. Chem. Pharm. Bull. 48: 651–656 (2000)

    CAS  Google Scholar 

  3. Ko KS, Jeon ES. Ferns, Fern-allis, and Seed Bearing Plants of Korea. Iljinsa, Seoul, Korea. p. 687 (2003)

  4. Kim HG, Kim YE, Do JR, Lee YC, Lee BY. Anti oxidative activity and physiological activity of some Korean medicinal plants. Korean J. Food Sci. Technol. 27: 80–85 (1995)

    Google Scholar 

  5. Kim SK, Lee SC, Kang DK, Chung SH, Lee SP. Essential oil contents and composition of aromatic constituents in some plants. Plant Resour. Soc. Korea 11: 279–282 (1998)

    Google Scholar 

  6. Burt S. Essential oils: Their antibacterial properties and potential applications in food-a review. Int. J. Food Microbiol. 94: 223–253 (2004)

    Article  CAS  Google Scholar 

  7. Yang DS, Park KH, Yang MS. Germacrenlides from flowers of Chrysanthemum boreale MAKINO. Korean J. Pharmacogn. 29: 67–70 (1998)

    Google Scholar 

  8. Shin YJ, Jeon JR, Park GS. Physiochemical properties of gamguk (Chrysanthemum indicum L.). J. Food Sci. Nutr. 33: 146–151 (2004)

    CAS  Google Scholar 

  9. Lanciotti R, Gianotti A, Patrignani F, Belletti N, Guerzoni ME, Gardini F. Trends Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits. Food Sci. Technol. 15: 201–208 (2004)

    CAS  Google Scholar 

  10. Yang Q, Populo SM, Zhang J, Yang G, Kodama H. Effect of Angelica sinensis on the proliferation of human bone cells. Clin. Chim. Acta 324: 89–97 (2002)

    Article  CAS  Google Scholar 

  11. Van den Dool H, Kratz PD. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J. Chromatogr. 11: 463–471 (1963)

    Article  Google Scholar 

  12. Kondjoyan N, Berdague JL. A Compilation of Relative Retention Indices for the Analysis of Aromatic Compounds. Clermont-Ferrand, France. pp. 15–138 (1996)

  13. Acree T, Arn H. Flavornet and human odor space Available from: http://www.flavornet.org. Accessed Mar. 29, 2007.

  14. Wijaya CH, Hadiprodjo IT, Apriyantono A. Identification of volatile compounds and key aroma compounds of Andaliman. Food Sci. Biotechnol. 11: 680–683 (2002)

    CAS  Google Scholar 

  15. Farid BA, Aoumeur B, Brahim YM. Chemical composition of seed essential oils from Algerian Nigella. Flavour Frag. J. 22: 148–153 (2007)

    Article  Google Scholar 

  16. Tullberg-Reinert H, Jundt G. In situ measurement of collagen synthesis by human bone cells with a Sirius Redbased colorimetric microassay: Effects of transforming growth factor β2 and ascorbic acid 2-phosphate. Histochem. Cell Biol. 112: 271–276 (1999)

    Article  CAS  Google Scholar 

  17. Chang KM, Kim GH. Volatile aroma composition of Chrysanthemum indicum L. J. Food Sci. Nutr. 13: 122–127 (2008)

    Article  CAS  Google Scholar 

  18. Arctander S. Perfume and Flavor Chemicals. Montclaire, Newark, NJ, USA. pp. 2510–2659 (1969)

  19. Loizzo MR, Tundis R, Conforti F, Saab AM, Statti GA. Comparative chemical composition, antioxidant, and hypoglycemic activities of Juniperus oxycedrus ssp. oxycedrus L. berry and wood oils from Lebanon. Food Chem. 105: 572–578 (2007)

    Article  CAS  Google Scholar 

  20. Kim YS, Lee JH, Kim MN, Lee WG, Kim JO. Volatile flavor compounds from raw mugwort leaves and parched mugwort tea. J. Korean Soc. Food Nutr. 23: 261–267 (1994)

    CAS  Google Scholar 

  21. Muhlbauer RC, Lozano A, Palacio S, Reinili A, Felix R. Commom herbs, essential oils, and monoterpenes potently modulate bone metabilism. Bone 32: 372–380 (2003)

    Article  CAS  Google Scholar 

  22. Kodama H, Suda Y, Kasai H, Yamamoto S. Establishment of a clonal osteogenic cell line from newborn mouse calvaria. Jpn. J. Oral Biol. 23: 899–901 (1981)

    Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Gun-Hee Kim.

Rights and permissions

Reprints and Permissions

About this article

Cite this article

Chang, KM., Choi, EM. & Kim, GH. Chemical constituents of Chrysanthemum indicum L. flower oil and effect on osteoblastic MC3T3-E1 cells. Food Sci Biotechnol 19, 815–819 (2010). https://doi.org/10.1007/s10068-010-0114-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-010-0114-y

Keywords

  • Chrysanthemum indicum L.
  • gamguk
  • essential oil
  • alkaline phosphatase activity
  • osteoblast
  • osteoporosis