Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot
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 propertie...
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| Format: | Article |
| Language: | English |
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Wiley
2015-01-01
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| Series: | Journal of Analytical Methods in Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2015/916346 |
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| author | Jae Kyeom Kim Eui-Cheol Shin Ho-Jeong Lim Soo Jung Choi Cho Rong Kim Soo Hwan Suh Chang-Ju Kim Gwi Gun Park Cheung-Seog Park Hye Kyung Kim Jong Hun Choi Sang-Wook Song Dong-Hoon Shin |
| author_facet | Jae Kyeom Kim Eui-Cheol Shin Ho-Jeong Lim Soo Jung Choi Cho Rong Kim Soo Hwan Suh Chang-Ju Kim Gwi Gun Park Cheung-Seog Park Hye Kyung Kim Jong Hun Choi Sang-Wook Song Dong-Hoon Shin |
| author_sort | Jae Kyeom Kim |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-6b6c744338b74ad4bc41696f7cf23424 |
| institution | Kabale University |
| issn | 2090-8865 2090-8873 |
| language | English |
| publishDate | 2015-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Analytical Methods in Chemistry |
| spelling | doaj-art-6b6c744338b74ad4bc41696f7cf234242025-02-03T01:02:45ZengWileyJournal of Analytical Methods in Chemistry2090-88652090-88732015-01-01201510.1155/2015/916346916346Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & VaniotJae Kyeom Kim0Eui-Cheol Shin1Ho-Jeong Lim2Soo Jung Choi3Cho Rong Kim4Soo Hwan Suh5Chang-Ju Kim6Gwi Gun Park7Cheung-Seog Park8Hye Kyung Kim9Jong Hun Choi10Sang-Wook Song11Dong-Hoon Shin12Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USADepartment of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of KoreaDepartment of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of KoreaFunctional Food Research Center, Korea University, Seoul 136-701, Republic of KoreaDepartment of Food and Biotechnology, Korea University, Seoul 136-701, Republic of KoreaNational Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong 363-700, Republic of KoreaDepartment of Physiology, Kyung Hee University, Seoul 130-701, Republic of KoreaDepartment of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Republic of KoreaDepartment of Microbiology, Kyung Hee University, Seoul 130-701, Republic of KoreaDepartment of Food Biotechnology, Hanseo University, Seosan 356-706, Republic of KoreaNatural Way Company, Pocheon 83-135, Republic of KoreaDepartment of Family Medicine, The Catholic University of Korea, Suwon 442-723, Republic of KoreaDepartment of Food and Biotechnology, Korea University, Seoul 136-701, Republic of KoreaFew 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.http://dx.doi.org/10.1155/2015/916346 |
| spellingShingle | Jae Kyeom Kim Eui-Cheol Shin Ho-Jeong Lim Soo Jung Choi Cho Rong Kim Soo Hwan Suh Chang-Ju Kim Gwi Gun Park Cheung-Seog Park Hye Kyung Kim Jong Hun Choi Sang-Wook Song Dong-Hoon Shin Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot Journal of Analytical Methods in Chemistry |
| title | Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot |
| title_full | Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot |
| title_fullStr | Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot |
| title_full_unstemmed | Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot |
| title_short | Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot |
| title_sort | characterization of nutritional composition antioxidative capacity and sensory attributes of seomae mugwort a native korean variety of artemisia argyi h lev vaniot |
| url | http://dx.doi.org/10.1155/2015/916346 |
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