title: Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot.
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.
authors.affiliation: Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN 55108, USA.
authors.forename: Jae Kyeom
authors.initials: JK
authors.lastname: Kim
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
authors.forename: Eui-Cheol
authors.initials: EC
authors.lastname: Shin
authors.affiliation: Department of Food Science, Gyeongnam National University of Science and Technology, Jinju 660-758, Republic of Korea.
authors.forename: Ho-Jeong
authors.initials: HJ
authors.lastname: Lim
authors.affiliation: Functional Food Research Center, Korea University, Seoul 136-701, Republic of Korea.
authors.forename: Soo Jung
authors.initials: SJ
authors.lastname: Choi
authors.affiliation: Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
authors.forename: Cho Rong
authors.initials: CR
authors.lastname: Kim
authors.affiliation: National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Osong 363-700, Republic of Korea.
authors.forename: Soo Hwan
authors.initials: SH
authors.lastname: Suh
authors.affiliation: Department of Physiology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Chang-Ju
authors.initials: CJ
authors.lastname: Kim
authors.affiliation: Department of Food Science and Biotechnology, Gachon University, Seongnam 461-701, Republic of Korea.
authors.forename: Gwi Gun
authors.initials: GG
authors.lastname: Park
authors.affiliation: Department of Microbiology, Kyung Hee University, Seoul 130-701, Republic of Korea.
authors.forename: Cheung-Seog
authors.initials: CS
authors.lastname: Park
authors.affiliation: Department of Food Biotechnology, Hanseo University, Seosan 356-706, Republic of Korea.
authors.forename: Hye Kyung
authors.initials: HK
authors.lastname: Kim
authors.affiliation: Natural Way Company, Pocheon 83-135, Republic of Korea.
authors.forename: Jong Hun
authors.initials: JH
authors.lastname: Choi
authors.affiliation: Department of Family Medicine, The Catholic University of Korea, Suwon 442-723, Republic of Korea.
authors.forename: Sang-Wook
authors.initials: SW
authors.lastname: Song
authors.affiliation: Department of Food and Biotechnology, Korea University, Seoul 136-701, Republic of Korea.
authors.forename: Dong-Hoon
authors.initials: DH
authors.lastname: Shin