Contents and Cooking Loss of Three Quinic Acid Derivatives from Garland (<i>Chrysanthemum </i><i>coronarium </i>L.)

Abstract

Three quinic acid derivatives, i.e., chlorogenic acid (CA), 3,5-dicaffeoylquinic acid (SP-1), and 3,5-dicaffeoyl-4-succinylquinic acid (SP-2), determined in five garland (Chrysanthemum coronarium L.) cultivars were analyzed using HPLC. Young leaves contained greater amounts of these compounds than other parts, and mean dry weight content was 5.4 mg/g for CA, 22.9 mg/g for SP-1, and 20.8 mg/g for SP-2. No significant difference in CA, SP-1, or SP-2 content was seen in cultivars except for the rosette type. To clarify the extent of cooking loss, amounts of the three compounds were compared before and after boiling of garland. Approximately 44−62% of the quinic acid derivatives was retained after 5 min of boiling compared to 14−37% after 30 min. Keywords: Quinic acid; Chrysanthemum coronarium; stability; cooking loss