• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.189-193
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• 2007

We investigated the changes of growth characteristics and major components according to harvesting times in Artemisia capillaris. Flower buds farmed on July 30 and flowers were all open on August 30 and seeds were mature in September, As the growth by harvesting time was the best on August 30 so fresh weight and dry weight were the highest. Especially, in this time, plants had no leaves and fresh weight was investigated as 243.7 g composed of 109.6 g capitulum and 134.1 g stem. Scoparone content, a major component, was the highest as 6.50 mg/g DW in capitulum on August 30. Also capillarisin appeared in both leaf and capitulum except stem and capitulum was shown the most capillarisin content as 1.65 mg/g DW on July 30.

• Korean Journal of Medicinal Crop Science
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• v.16 no.1
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• pp.57-61
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• 2008

This experiment was carried out to search for changes of growth and pharmacological component contents by cultivation years in Artemisia capillaris. Percentage of ovenwintering in 1-year old was high as 95.3% but that in 2-years old was very low as 64.2%. Plant height was the highest in 2-years old among the treatments. By the way, number of stems and branches were shown wide difference by cultivation years, so those were the best in 3-years old. It was thought that 3-years old plants dispersed and used their nutrients by increasing branches. Fresh weight was the highest as 200.0 g in 3-years old, whereas weight of capitulum included scoparone, effective component, was the highest as 109.6 g in 2-years old and low as 96.4 g in 3-years old. In general components, crude protein and ash were more included in 1-year old and crude lipid and fiber were more included in 2 and 3-years old. Especially, content of crude fiber in stem was the highest in 3-years old. Pharmacological components were the most existed in capitulum of 2-years old, so contents of scoparone and capillarisin were 6.5 mg/g DW, 1.65 mg/g DW, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.561-567
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• 2003

As an attempt to develop new functional health beverage by using medicinal herb, Artemisia capillaris, we investigated the effect of scopoletin in Artemisia capillaris on vessel and regional cerebral blood flow (rCBF) of rats ingesting health drink prepared with Artemisia capillaris extracts and various ingredients. Artemisia capillaris extract decreased the vessel contraction and increased rCBF significantly. The extracts were grouped by heat temperature and mixed ratio and tested their respective characteristics. Then each condition was combined and produced the most effective one. The drink produced consisted of Artemisia capillaris extract 42%, honey 9.8%, citric acid 0.035%, cyclodextrin 1.47% and water. Brix, pH and acidity of the product were 9.2, 4.4 and 0.04%, respectively, This drink scored to have highest level on overall acceptance by the sensory evaluation. The above results showed that development of such functional beverage using Artemisia capillaris can be used as a functional material improving blood circulation in beverage industry.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.465-469
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• 2015

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

• Journal of the Korean Applied Science and Technology
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• v.31 no.2
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• pp.305-312
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• 2014

The following study is the result of herbal teas puffed at different temperatures between $140{\sim}220^{\circ}C$. There was change of single breadth that some carbonization occurs according to rise of processing temperature and crude ash content rises relatively, and crude protein and crude fat content had hardly changed and moisture content decreased. The solid elution rate of the herbal teas appeared by 0.18~0.27% (w/w), it increased as puffing temperature rises. The reason for the increase in solid elution rates is due to the breakage of cross bridges between the raw materials in the herbal tea which are carbohydrates, proteins, lipids and etc. after treatments of physical changes rather than chemical ones. Benzopyrene content happened difference in B(${\alpha}$)P content according to processing temperature, raw material by 0.18~0.24 ppbs.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.