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Characterization of Nutritional Composition,Antioxidative Capacity,and Sensory Attributes of Seomae Mugwort,a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot
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نویسنده
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kim j.k. ,shin e.-c. ,lim h.-j. ,choi s.j. ,kim c.r. ,suh s.h. ,kim c.-j. ,park g.g. ,park c.-s. ,kim h.k. ,choi j.h. ,song s.-w. ,shin d.-h.
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منبع
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journal of analytical methods in chemistry - 2015 - دوره : 2015 - شماره : 0
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چکیده
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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. © 2015 jae kyeom kim et al.
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آدرس
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department of food science and nutrition,university of minnesota,saint paul, United States, department of food science,gyeongnam national university of science and technology, South Korea, department of food science,gyeongnam national university of science and technology, South Korea, functional food research center,korea university, South Korea, department of food and biotechnology,korea university, South Korea, national institute of food and drug safety evaluation,ministry of food and drug safety, South Korea, department of physiology,kyung hee university, South Korea, department of food science and biotechnology,gachon university, South Korea, department of microbiology,kyung hee university, South Korea, department of food biotechnology,hanseo university, South Korea, natural way company, South Korea, department of family medicine,catholic university of korea, South Korea, department of food and biotechnology,korea university, South Korea
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Authors
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