• Title/Summary/Keyword: mugwort leaves

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Volatile Flavor Compounds from Raw Mugwort Leaves and Parched Mugwort Tea (생쑥과 덖음쑥차의 향기성분)

  • 김영숙;이종호;김무남;이원구;김정옥
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.2
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    • pp.261-267
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    • 1994
  • Parched mugwort tea was manufactured from mugwort (Artemisia asicatica nakai) leaves by traditional green tea preparation method. Volatile flavor compounds were collected by Tenax GC and they separated on DB-5 capillary column ($60m\;\times\;0.25mm$ i.d.) Fifty eight compounds were isolated and identified by GC-MS from the volatiles. Eleven compounds incucluding benzaldehyde, pinene, myrcene, cineole, 2-phrrolidinonoe, camphor, thujong, 1-acetylpiperidine, caryophyllene, coumarin, and farnesol among the compounds identified were considered as important compounds contributing mugwort-like flavor to the parched mugwort tea. The mixture of these eleven authentic compounds could reproduce aroma of mugwort leaves harvested in April. As results, the concentrations of these eleven flavor compounds in parched mugwort tea may indicate the strength of mugwort-like aroma of the tea.

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Antimutagenic Effect of the Major Volatile Compounds Identified from Mugwort (Artemisia asictica nakai) Leaves (쑥의 휘발성분에서 동정된 물질의 항돌연변이 효과)

  • Kim, Jeong-Ok;Kim, Yeong-Sook;Lee, Jong-Ho;Kim, Moo-Nam;Rhee, Sook-Hee;Moon, Suk-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.21 no.3
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    • pp.308-313
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    • 1992
  • Volatile aromatic compounds collected from raw and roasted mugwort (Artemisia asictica nakai) leaves by the Tenax trap and some major volatile compounds were separated and identified by GC-MS. The identified compounds were tested for the antimutagenic and mutagenic activities against aflatoxin B$_1$(AFB$_1$) using their authentic compounds. Six compounds (myrcene, cineole, camphor, caryophyllen, coumarin, and farnesol) showed antimutagenic activities, but 2-pyrrolidine and thujone showed mutagenic activities. 1-Acetylpiperidine formed during roasting mugwort leaves exhibited mutagenic activities. When the mutagens and antimutagens were mixed, the mixture reduced the mutagenicity of AFB$_1$. These results suggested that the extract of mugwort leaves is not mutagenic and so the mugwort leaves might be used as a food and as medicinal sources without mutagenicity.

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The effect of Hot Water-Extract and Flavor Compounds of Mugwort on Microbial Growth (쑥의 열추출물과 주요 향기성분이 세균의 생육에 미치는 영향)

  • 김영숙;김무남;김정옥;이종호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.23 no.6
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    • pp.994-1000
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    • 1994
  • Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authenic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio paraheaemolyticus, Psudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when teste by paper disc method ( 8 mm diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol was more bactericidal effect for various bacteria that the mixture of thujone, caryophyllene and farnesol or each compounds . Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40mm) for Vibrio parahaemolyticus , Enterobacter aerogenes and BAcillus subtilis.

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Nutritional Properties of ChOl-PyOn Preparation by Adding Mugwort and Pine leaves (쑥과 솔잎을 첨가한 절편의 영양학적 특성)

  • 김종군
    • Korean journal of food and cookery science
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    • v.11 no.5
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    • pp.446-455
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    • 1995
  • The nutritional properties of the Chol-Pyon were investigated with changing the materials (mugwort and pine leaves). In proximate composition, rice powder added mugwort and pine leaves showed the lligher con-tents of crude protein, crude lipid and crude ash than in rice powder. Ihe pH of rice powder, mugwort and pine leaves was 6.4, 6.8 and 3.5, respectively. The rice powder added pine leaves showed the lowest pH value. The content of the free sugar in raw materials for ChOl-PyOn preparation was 0.9% in rice powder, 0.3% in mugwort and 2.7% in pine leaves. Eighteen kinds of amino acids were determined in raw materials for ChOl-fyOn preparation and their contents were 4.8% in mugwort, 4.2% in rice powder and 2.8% in pine leaves. The major minerals of raw materials for ChOl-PyOn preparation was 0.9% increased in the order of K> Na > Mg > Ca in rice powder, Mg > K > Ca > Na in mugwort, and K > Ca > Mg > Na in pine leaves. Both of mugwort and pine leaves additives showed the higher contents of 8 kinds of minerals (Ca, Mg, K, Na, Mn, Fe, Cu, Zn) than in rice powder. In relation to changes in the texture of ChOl-PyOn, hardness, fracturability and adhesiveness at 25${\pm}$1$^{\circ}C$ were measured to be highest in white ChOl-PyOn. Cohesiveness was shown to be highest at 15% in case of mugwort and 2.5% in case of pine leaves. Elasticity was measured to be highest at 0.99 in case that 7.5% mugwort was added to raw materials for ChOl-PyOn. As a result of estimating the sensory qualities of the ChOl-PyOn prepared to which the additives were added in differing amounts, immediately after its preparation the mugwort additive of 7.5% showed the superior sensory qualities Chol-PyOn (p < 0,01).

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Antioxidant Properties of Commercial Noodles Supplemented with Functional Ingredients (기능성 부재료를 첨가한 시판 국수류의 항산화 특성)

  • Son, Jong-Youn;Kang, Kun-Og
    • Journal of the East Asian Society of Dietary Life
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    • v.24 no.2
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    • pp.183-189
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    • 2014
  • We investigated noodles supplemented with functional ingredients for their antioxidant properties, including total phenol, flavonoid contents, electron donating, nitrite scavenging abilities and ferrous ion chelating effect. The total polyphenol contents of functional noodles arranged in order of decreasing concentration were kudzu (7.98%) > green tea (4.99%) > pumpkin (5.03%) > mulberry leaves (4.99%) > mugwort (4.23%) > cactus (3.57%) > kelp (3.33). The total flavonoid contents in green tea noodles were the highest as 4.35%. The electron donating ability in mugwort noodle was the highest as 12.27% at 1,000 ppm. This amount was 4.85 times than that of wheat flour noodle (2.53%). The nitrite scavenging ability of functional noodles at pH 1.2 arranged in order of decreasing concentration were green tea (66.52%) > cactus (55.12%) > kudzu (52.67%) > pumpkin (50.50%) > mulberry leaves (43.58%) > kelp (41.41%) > mugwort (37.66). The nitrite-scavenging ability of green tea noodle was lower than ascorbic acid (natural antioxidant) 77.83%, while that of green tea noodle was similar with BHT (artificial antioxidant) 69.45%. The ferrous ion chelating effect of noodles containing kelp were the highest as 27.02%. All of the experimental results showed good antioxidant property. Thus, noodles supplemented with mulberry leaves, cactus, mugwort, green tea, pumpkin, kelp or kudzu, demonstrated to have good functional effects for human health.

Chemical Component of Mugwort (Artemisia princeps Pampanini) leaves Collected in Korea (수집약쑥의 유효성분 함량변이)

  • Ryu, Su-Noh;Han, Sang-Suk;Kim, Kwan-Su;Jeong, Hae-Gon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.51 no.spc1
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    • pp.220-223
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    • 2006
  • Mugwort, Artemisia princeps Pampanini, has been used as natural medicine traditionally in the far east countries including Korea. This study was performed with the object of provoding basic data an leaf quality improvement in mugwort. The 210 mugwort were collected in 48 locations from 2004 to 2006, leaves of 210 genotypes collected were analyzed for eupatilin, jaceosidin and sesamin content. The eupatilin content was averaged to 43.8mg (100 g leaves) and ranged from 0 to 228.0 mg. The average jaceosidin and sesamin contents were 12.8 mg and 3.58 mg and the ranges of those were 0 to 73.8 mg and 0 to 6.56 mg, respectively. The eupatilin content of mugwort harvested in the western region was higher compared with those harvested in the resemble altitude of the southern and eastern of Korea.

Quality Characteristics of Mung bean Starch Gels added with mulberry leaves powder, yellow soybean powder and mugwort powder (기능성 식품을 첨가한 청포묵의 관능적 품질특성(뽕잎가루, 콩가루, 쑥가루))

  • 김애정;임영희;김명희;김미원
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.567-572
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    • 2002
  • The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

Variation of Eupatilin and Jaceosidin Content of Mugwort (약쑥의 Eupatilin과 Jaceosidin 함량변이)

  • Ryu Su-Noh;Han Sang-Suk;Yang Jong-Jin;Jeong Hae-Gon;Kang Sam-Sik
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.50 no.spc1
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    • pp.204-207
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    • 2005
  • This study was carried out to select the high eupatilin and jaceosidin containing species and suppose the crop value of Mugwort (Artemisia sp.) investigating plant characteristics. Among the twelve collected mugworts, only one's of Ganghwa and Baekryeongdo contained the eupatilin and jaceosidin and the highest eupatilin and jaceosidin contents weye obtained from the Ssajuarissuk collected in Ganghwa. The result of seasonal variation in eupatilin content indicated the highest contents from May 23 to June 10. Eupatilin content of leaves in upper was higher than in lower leaves and content of middle leaves was not higher than in upper leaves. And the highest eupatilin content found in the leaves of the upper part of the plant, almost 2 times higher than those of the lower of the plant.

The Effect of Mugwort(Artemisia asiatica Nakai) Juice on the Motility of the Isolated Rabbit Duodenum (쑥(Artemisia asiatica Nakai)이 가토(家兎)의 척출장관운동(剔出腸管運動)에 미치는 영향)

  • Kim, Kee-Yong;Shin, Hong-Kee;Kim, Kee-Soon
    • The Korean Journal of Physiology
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    • v.14 no.1
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    • pp.41-45
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    • 1980
  • It has long teen known in herbal medicine that the mugwort not only exerts a strong hemostatic and parasiticidal actions but also has therapeutic effects for stomachache and diarrhea. In recent pharmaceutical botany the mugwort is known to have antipyretic and astringent actions also. Among the major principles which have been found in the leaves and stems of mugwort are inulin, alkaloids, vitamines, and esestial oil. It is well known that santonin, one of the well known parasiticides, is one of the glucosides extracted from the limited species of mugwort. The present study was undertaken to investigate effects of mugwort(Artemisia asiatica Nakai) on the motility of isolated rabbit duodenum. The results obtained are as follows: At does of 0.2%, 0.5% and 1. 0% AAJ(Artemisia asiatica juice) markedly enhanced contractility of isolated duodenum and tonus of the intestine was also augmented with doses of 0.5% and 1.0%. The augmentative effect of AAJ on intestinal motility was not affected by pretreatment with epinephrine and avil while it was completely abolished by atropine. Therefore it is strongly suggested that augmentative action of AAJ on duodenal motility was exerted solely through muscarinic cholinergic receptors.

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Bioactive Constituents and Utilities of Artemisia sp. as Medicinal Herb and Foodstuff (쑥(艾)의 생리활성 물질과 이용)

  • 이성동;박홍현;김동원;방병호
    • The Korean Journal of Food And Nutrition
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    • v.13 no.5
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    • pp.490-505
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    • 2000
  • Mugwort (Artemisia sp.) abounds on hedgebank, waysides and grassy places in most part of Europe, Asia and Northern America. This herb has long been associated with witch-craft and magic as a protective charm. Mugwort has been a value as a foodstuff of relieving famine. Proximate composition of mugwort is similar to green vegetables, but it has high level in calcium, potassium and vitamin A content. For medicinal uses, the leaves are harvested twice in spring and autumn before the plant comes into flower and are dried for later uses. Aqueous or organic solvents extracts often have physiologically active constituents. Some extracts of mugwort include cineol, thujone, borneol, camphor, caryophyllene, coumarin, cubebene, pinene, linalool, absinthin etc. The dried leaves have traditionally been used as an antihelmintic, anti-inflammatory, antispasmodic, antitumor, hepatic stimulant, chologogue, emmenagogue, febrifuge, stomachic, tonic etc. Mugwort has been used the dried or green leaves as a flavoring and coloring agents for tea, cake. pastry, bread, noodle, alcoholic liquor, soap and hygienic band.

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