2002 Volume 71 Issue 2 Pages 236-242
The antioxidant and radical scavenging activities of four edible chrysanthemum cultivars were assayed. Both components showed marked activities, but the difference among them was not significant. The active compounds were isolated by gel permeation chromatography and HPLC, and their antioxidant activity was characterized by a coulometric detection system. Chlorogenic acid, 3, 5-dicaffeoylquinic acid and 4, 5-dicaffeoylquinic acid were identified as antioxidants in edible chrysanthemums.