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J Anal Methods Chem. 2015;2015:916346. doi: 10.1155/2015/916346. Epub 2015 Oct 13.

Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot.

Author information

1
Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA.
2
Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
3
Functional Food Research Center, Korea University, Seoul 136-701, Republic of Korea.
4
Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
5
National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong 363-700, Republic of Korea.
6
Department of Physiology, Kyung Hee University, Seoul 130-701, Republic of Korea.
7
Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Republic of Korea.
8
Department of Microbiology, Kyung Hee University, Seoul 130-701, Republic of Korea.
9
Department of Food Biotechnology, Hanseo University, Seosan 356-706, Republic of Korea.
10
Natural Way Company, Pocheon 83-135, Republic of Korea.
11
Department of Family Medicine, The Catholic University of Korea, Suwon 442-723, Republic of Korea.

Abstract

Few studies have investigated Seomae mugwort (a Korean native mugwort variety of Artemisia argyi H. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility of its use as a food resource. In the present study, we compared the nutritional and chemical properties as well as sensory attributes of Seomae mugwort and the commonly consumed species Artemisia princeps Pamp. In comparison with A. princeps, Seomae mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition, Seomae mugwort had better radical scavenging activity and more diverse volatile compounds than A. princeps as well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding the Seomae mugwort and its biological, chemical, and sensory characteristics, the results herein may provide important characterization data for further industrial and research applications of this mugwort variety.

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