• KSBB Journal
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• v.16 no.2
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• pp.220-223
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• 2001

To determine the inhibition of mushroom tyrosinase activity, fresh and dried mugwort, Artemisia princeps was extracted initially with water and ethyl alcohol, and subsequently with hexane, chloroform and ethyl acetate in that order. The highest yield was obtained from the ethyl acetate (15.2%) and hexane (15.5%) fraction of the ethanolic extract of fresh and dried mugwort, respectively. For all fractions tested, the inhibition of tyrosinase activity by fresh mugwort was higher than that of dried mugwort, and the inhibition ratio of tyrosinase activity was 98.9% in the chloroform fraction and 96.7% in the hexane fraction.

• Journal of Animal Science and Technology
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• v.53 no.5
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• pp.461-467
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• 2011

The objective of this study was to determine the shelf-life effects and residual nitrite contents of mugwort and pine needle extracts addition in emulsified sausage during cold storage. The sausages were of five types: no mugwort and pine needle extracts added (Control), mugwort water extract added (T1), mugwort ethanol extract added (T2), pine needle water extract added (T3), and pine needle ethanol extract added (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 10, 20 and 30 days. As storage time increased, the presence of mugwort and pine needle extracts resulted in decreased pH, CIE $L^*$, and residual nitrite value, but increased TBARS (thiobarbituric acid reactive substance) values, and total plate counts (TPC). Values for pH, TBARS, residual nitrite contents and total plate counts were significantly decreased by the addition of mugwort and pine needle extracts compared to the control (P<0.05). Among all treatments, T4 was more (P<0.05) effective in delaying lipid oxidation compared to other treatment groups. In conclusion, this study demonstrates that addition of pine needle ethanol extract to emulsified sausages tended to improve antioxidant and antimicrobial effects and residual nitrite contents during storage than other treatment groups.

• Food Science and Preservation
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• v.22 no.5
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• pp.666-673
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• 2015

The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and $15^{\circ}C$ for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at $10^{\circ}C$. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.

• Food Science and Preservation
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• v.13 no.2
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• pp.161-167
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• 2006

This study was investigated to develope health promoting and high quality of mugwort noodle. Mugwort powder was extracted with water and 70% ethanol and the extracts were tested it electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA cell and A549 cell. EDA at 100-1,000 ppm of water extract was ranged f개m 73% to 81% and that of ethanol extract was ranged from 74% to 92% NSA of water extract was 40% and ethanol extract was 41% at 1,000 ppm, which were the highest at pH 1.2. NSA was increased with increasing conncentration of mugwort extracts and decreasing pH. Inhibition ratio of water and ethanol extracts on MDA cell growth was 30 and 27% while that on A549 cell was 22% and 23% at 1,000 ppm, respectively. Quality characteristics of mugwort none were evaluated by their color, shelf life na sensory characteristics. Lightness (L) and redness(a) of dried noodle and cooked noodle were decreased with increasing mugwort concentration(p<0.05). The number of total viable cells and fungi in mugwort noodle was $0.5{\sim}0.7log$ cycles lower than that of contro. In sensory evaluation of dried noodles and cooked noodles, noodles with 2% mugwort powder had significant high scores in overall acceptability.

• Korean Journal of Plant Resources
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• v.24 no.1
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• pp.10-16
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• 2011

We investigated the antimicrobial activity of ether and ethylacetate fractions from Artemisia capillaris and Artemisia iwayomogi used as Injin. The antimicrobial activity of the ethylacetate fractions from Artemisia capillaris and Artemisia iwayomogi for tested microbes were stronger than those of ether fractions of the two Artemisia plants. The antimicrobial activity of fractions of Artemisia iwayomogi was higher than that of fractions of Artemisia capillaris for the tested microbes. The extracts of young shoots and leaves showed stronger antimicrobial activity than those of young leaves. The range of minimum inhibitory concentrations(MICs) of ethylacetate fractions from the part of Artemisia capillaris and Artemisia iwayomogi were 0.25~2.0 mg/ml. The MICs of ether fractions were showed higher concentration than those of ethylacetate fractions. The fractions of Artemisia iwayomogi showed lower MICs than fractions of Artemisia capillaris. The highest total polyphenol content was found in young shoots and leaves of A. capillaris. The young shoots and leaves of the two kinds of Artemisia plants showed higher content of total polyphenol.

• Food Science and Preservation
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• v.9 no.2
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• pp.248-252
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• 2002

Mugwort and pine needle were extracted with water and 70% ethanol. Electron donating ability(EDA) of extracts were ranged from 50% to 57% in mugwort water extract(MGW) and ranged from 51% to 64% in mugwort ethanol extract(MGE) at 300-1,000ppm. EDA of extracts were ranged from 52% to 60% in pine needle water extract(PNW) and ranged from 68% 71% in pine needle ethanol extract(PNE) at 100-500ppm. EDA of PNW was 70% and that of PNE was 77% at 1,00(ppm. Nitrite scavenging ability(NSA) of extracts measured at various pH(1.2, 3.0, 4.2, 6.0) was the highest in all extracts at pH 1.2 and decreased with increasing pH, suggesting it is pH dependent. NSA of mugwort extracts at 1,000ppm, water extract was 37% and ethanol extract was 27% at pH 1.2. NSA of pine needle extracts at 1,000ppm, water extract was 65%and ethanol extract was 53% at pH 1.2. EDA and NSA of pine needle extracts were higher than mugwort in both of water and ethanol extract. EDA of ethanol extracts were higher than water extracts while NSA of water extracts were higher than ethanol extracts in both of mugwort and pine needle.

• Journal of Life Science
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• v.27 no.1
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• pp.23-31
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• 2017

This study was performed to determine the ethanol ratios (30%, 50%, 70%, and 90%) of extraction solvent of Seomaeyakssuk (Artemisia Argyi H.) prepared using different methods (drying at room temperature [D], aging at $60^{\circ}C$ for 7 days after drying [AD], and roasting for 30 min at $160^{\circ}C$ after drying [RD]). The extract yield of the D extracts was lower than that of the AD and RD extracts, but the ethanol concentration of extract solvent did not affect. The L, a, and b values of the D extracts were highest, whereas those of the AD extracts were lowest. No clear trend was observed in the ethanol ratios. The soluble solids, total phenol, total flavonoid, jaceosidin, and eupatilin contents of each extract varied significantly, with RD > AD > D. The soluble solids significantly increased by ethanol ratio of extraction solvent, but other phytochemicals contents of 50% and 70% ethanol extracts were higher than others without affecting the processing methods. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity was highest (77.71%) in the 70% ethanol extract obtained from RD. 2,2-azinbis-(3-ethylbenzo-thiazoline-6-sulphonate(ABTS) radical scavenging activity was significantly higher in 30-70% ethanol extract than 90% ethanol extract from RD. The results suggest that the contents of active ingredients and radical scavenging activity of ethanol extracts from Seomaeyakssuk were highest in the RD extract using 50-70% ethanol.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.94-94
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• 2019

황해쑥(Artemisia argyi H.Lev. & Vaniot)은 우수한 항염증 활성을 지닌 것으로 다양하게 보고 되었다. 그러나, 대표적인 염증 질환 중 하나인 골관절염에 미치는 영향은 현재까지 알려져 있지 않다. 따라서, 본 연구에서는 염증 유발 연골 세포 및 골관절염 유발 동물 모델에 미치는 황해쑥 효과에 대해 조사하였다. 첫째, interleukin 1 beta를 투여한 관절 연골 세포에 황해쑥 물 추출물을 투여한 후 metalloporeinase (MMP) -3 및 MMP-13의 발현을 mRNA 및 단백질 수준에서 분석 하였다. 또한, 내측 반월상 연골의 불안정화에 의해 유도 된 골관절염 마우스 모델을 사용하여 황해쑥 물 추출물의 골관절염 억제 효과를 분석 하였다. 세포 실험에서, 본 황해쑥은 MMP-3와 MMP-13의 mRNA 및 단백질 발현을 유의하게 억제하였다. 또한. 황해쑥 물 추출물을 투여한 실험 동물의 관절 조직을 Safranin O 염색을 실시하여 분석한 결과 연골 하 골판 두께의 감소 및 활막 염증 개선 효과가 관찰 되었다. HPLC를 이용한 성분 분석 결과, 황해쑥 물 추출물은 항염증 및 항관절염 활성을 가진 jaceosidin과 eupatilin을 함유하는 것으로 나타났다. 본 연구결과로부터 황해쑥은 골관절염의 치료 또는 예방에 유망한 소재로 개발될 수 있음을 시사한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1249-1254
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• 2013

The effect of extraction methods, such as reflux extraction (RE), autoclave extraction (AE), low temperature high pressure extraction (LTPE) and ultrasonification extraction (USE) on antioxidant activity of various species of Artemisia (Artemisia capillaris T., Artemisia princeps P., Artemisia annua L.) was investigated. The extraction yield of RE and AE was higher than other methods tested for all Artemisia. The total polyphenol and flavonoid content of Artemisia sp. extracts from RE was highest of the extraction methods tested. The total polyphenol and flavonoid content of A. capillaris T. extracted by RE was 260.82 mg GAE/g and 11.52 mg RHE/g, respectively. The A. capillaris T. extract showed higher DPPH and ABTS radical scavenging activity than that of the other tested Artemisia sp. Nitrite scavenging activity and superoxide dismutase (SOD)-like activity of various extracts from RE was 45.48% and 68.29% (A. capillaris T.), 45.73% and 61.43% (A. princeps P.), and 44.25% and 58.19% (A. annua L.), respectively. The RE method was the most effective method for extracting antioxidant substances from various A. capillaris T. compared with AE, LTPE and USE. These results suggest that extracts of Artemisia sp. from RE can be used as bioactive and functional materials in the food industry.

• Korean Journal of Plant Resources
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• v.21 no.4
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• pp.292-298
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• 2008

The antioxidant activities of Artemisia capillaris and Artemisia iwayomogi used as Injin (Korean herbal name) were investigated. The DPPH radical scavenging activity of the ethylacetate fractions obtained from the Artemisia capillaris and Artemisia iwayomogi was higher than other fractions. No DPPH radical scavenging activity was observed in hexane frcations. The nitrite scavenging activity was the highest at pH 1.2, and the peroxide value for linoleic acid was increased during the incubation.