<P>Few studies have investigated <I>Seomae</I> mugwort (a Korean native mugwort variety of <I>Artemisia argyi</I> H. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility ...
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https://www.riss.kr/link?id=A107482689
2015
-
SCOPUS,SCIE
학술저널
916346
0
상세조회0
다운로드다국어 초록 (Multilingual Abstract)
<P>Few studies have investigated <I>Seomae</I> mugwort (a Korean native mugwort variety of <I>Artemisia argyi</I> H. Lév. & Vaniot), exclusively cultivated in the southern Korean peninsula, and the possibility ...
<P>Few studies have investigated <I>Seomae</I> mugwort (a Korean native mugwort variety of <I>Artemisia argyi</I> 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 <I>Seomae</I> mugwort and the commonly consumed species <I>Artemisia princeps</I> Pamp. In comparison with <I>A. princeps, Seomae</I> mugwort had higher contents of polyunsaturated fatty acids, total phenolic compounds, vitamin C, and essential amino acids. In addition, <I>Seomae</I> mugwort had better radical scavenging activity and more diverse volatile compounds than <I>A. princeps</I> as well as favorable sensory attributes when consumed as tea. Given that scant information is available regarding the <I>Seomae</I> 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.</P>