1. CHRYSANTHS OR
MUMS FLOWER
CHRYSANTHEMUMS SP.
Group V:
Albert agung W.B.
Gisela prima P.
Weni pritiwi
Ega diasita devi
09.70.0123
10.70.0095
11.70.0074
12.70.0100

2. TAXONOMY
•
Kingdom
: Plantae
•
Division
: Spermathophyta
•
Sub Division
: Angiospermae
•
Order
: Asterales
•
Family
: Asteraceae
•
Genus
:Chrysanthemum
•
Species
: C. indicum, C. daisy, etc

3. BIOACTIVE COMPOUNDS
• Glycoside  Chrysanthemine that is capable of
inhibiting the growth of bacteria, so this is very useful for
the treatment of wounds to prevent infection.
• Chrysanthemum sp has flavonoid that can kill
Escherecia coli and Staphylococcus aureus.

4. CHRYSANTHEMUM SP CONTAIN MANY
BIOACTIVE COMPOUNDS THAT HAVE
ANTEBACTERIAL ACTIVITY SUCH AS:
• Myrcene
• Borneol
• Chlorogenic acid
• Ethanol
• Benzoic acid
• Cineol
• etc

5. MYRCENE
• Myrcene is a hydrocarbon compound found in most
citrus fruits and also in the resin of hop flowers
• Myrcene is responsible for contributing pungent taste
and a floral or herbal quality

6. BORNEOL
• Borneol is described as pungent, bitter and slighty cold.
It is indicated for servere obstruction of the orifices (that
may cause coma or convulsive diseases), for heat
syndromes and for pain.
• Borneol is a common addition to treatments for lung
diseases in modern crinical practice

7. CHLOROGENIC ACID
• Chlorogenic acid is an important intermediate in lignin
biosynthesis
• This compound, known as a antioxidant may also slow
the release of glucose into the blood stream after a
meal.

8. PYRETHRUM
• Pyrethrum is a natural insecticide produced from
Dalmatian Chrysanthemum (Chrysanthemum
cinerariaefolium) flowers. The term “pyrethrum” referres
to the plant, flower or flower extract, with the active
insecticidal components of pyrethrum known as
“pyrethrins”.

9. HEALTH BENEFITS OF
CHRYSANTHEMUM
• to promote blood circulation antihypertensive (reducing
high blood pressure)
• antipyretic (heat-reducing)
• anti-inflammatory.

10. HEALTH BENEFITS OF CHRYSANTHEMUM
ARE CLOSELY RELATED TO ITS BIOACTIVE
COMPOUNDS.

11. APPLICATION FOR FOOD AND
BEVERAGE
• Chrysanthemum is used as herbal tea.
• Chrysanthemum flower has sweet taste with a slightly
bitter taste.
• It is often combined with other herbs, such as Jasmine
flowers.

12. PRODUCTS

13. REFRENCES
•
Anonim. (____). Chrysanthemum (Ju Hua). http://www.acupuncturetoday.com/herbcentral/chrysanthemum.php.
•
•
Dilta, B. S., et al. (2011). Flower Drying Techniques – A Review. International Journal of Farm Sciences Vol. 1 No. 2.
•
•
Dr. Lee W. Janson. (2011). Brew Chem 101: The Basics of Homebrewing Chemistry. USA.
•
•
Lin, Long-Ze, dan James M. Harnly. (2010). Identification of the Phenolic Components of Chrysanthemum Flower
(Chrysanthemum morifolium Ramat). Journal Food Chemistry. Elsevier.
•
•
Liu, P. L., et al. (2012). Phylogeny of the genus Chrysanthemum L.: Evidence from single –copy nuclear gene and
chloroplast DNA sequences.
•
•
Prihatman, Kemal. (2000). Krisan. Kantor Deputi Menegristek Bidang Pendayagunaan dan Pemasyarakatan Ilmu
Pengetahuan dan Teknologi. Jakarta.
•
•
Rukmana, H Rahmat. (1997). Krisan. Penerbit Kanisius. Yogyakarta.
•
•
Sassi, Ben Ahlem, et al. (2008). Antimicrobial Activities of Four Tunisian Chrysanthemum Species. Indian J Med Res 127.
•
•
Sun, Qing-Lei, et al. (2010). Flavonoids and volatiles in Chrysanthemum morifolium Ramat flower from Tongxiang County in
China. African Journal of Biotechnology Vol. 9 (25).
•
•
Vania, Christian, dkk. (2011). The Application of three herbs: Chrysanthemum indicum, Centella asiatica and Andrographis
paniculata to Reduce Bacteria. The First International Conference on Interdisciplinary Research and Development.
Thailand.

14. THANK YOU