Exploration of Foods and Foodomics

Table 1. Chemical and bioactive composition of chamomile extract.

Compound category	Representative compounds/constituents	Major source/plant part	Biological relevance	Food/pharma application relevance	Ref.
Flavonoids	Apigenin, apigenin-7-glucoside, quercetin, kaempferol glycosides	Flowers (inflorescences)	Antioxidant, anti-inflammatory, anticarcinogenic	Functional beverages, nutraceuticals, anti-aging formulations	[17]
Phenolic acids and derivatives	Gallic acid, chlorogenic acid, caffeic acid, esculetin	Flowers and aerial parts	Free radical scavenging contributes to antioxidant activity	Natural antioxidant additives, functional foods	[17]
Essential oil components	Germacrene, α-curcumene, capric acid (in essential oil)	Flower essential oil	Antimicrobial, insecticidal, aromatic components	Natural preservatives, aromatherapy, and flavoring agents	[18]
Coumarin glycosides	Four coumarin glycosides (in roots)	Roots	Antioxidant, possible antibacterial activity	Pharmaceutical ingredients, herbal extracts	[19]
Polyphenols (Total)	High total phenolic and flavonoid contents quantified	Whole plant (mainly flowers)	Major contributors to antioxidant activity	Functional tea, dietary supplements, fortified foods	[20]
Other bioactives	Glyceroglycolipids, phenolic acid esters (roots)	Roots	Bioactive, antioxidant potential	Pharmaceutical and nutraceutical ingredient development	[19]

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Acknowledgments

During the preparation of this work, the authors used the Quillbolt and perplexity AI to improve the language and readability of the paper, used Canva AI to generate Figure 1, and took full responsibility for the content of the publication.

Author contributions

SS: Resources, Writing—original draft. CR: Conceptualization, Writing—review & editing. WW: Supervision, Investigation. ZW: Visualization. All authors read and approved the submitted manuscript.

Conflicts of interest

The authors declare that they have no conflicts of interest.

Ethical approval

Not applicable.

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Availability of data and materials

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Funding

This work is supported by Bina Nusantara University as a part of Bina Nusantara University’s BINUS Research for Early Career Researchers entitled Optimization of using Strip Test by Detection of Food Residue (Physicochemical, Toxicity, and Properties) with contract number: 080/VRRTT/IV/2025. The funders had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

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