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KMID : 0665220040170010086
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 1 p.86 ~ p.91
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Studies on the Amino Acid, Sugar Analysis and Antioxidative Effect of Extracts from Artemisia sp
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Choi Byung-Bum
Lee Hye-Jeong
Bang Son-Kwon
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Abstract
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This study has attempted to examine the antioxidative effect of ethanol extracts, and the analysis of amino acid and sugar of hot water extracts from Artemisia princeps, Artemisia argyi and Artemisia iwayomogi. Total phenol contents were 10.2 mg/mell, 4.7 mg/mell, and 7.0 mg/mell in A. princeps, A. argyi and A. iwayomogi, respectively. Also, flavonoid contents were 6.1 mg%, 3.6 mg%, and 1.8 mg% in A. princeps, A. argyi and A. iwayomogi, respectively. Hot water extract from A. argyi showed highest electron donating ability toward DPPH. The contents of total amino acid by HPLC analysis were in the increasing order of A. princeps, A. argyi and A. iwayomogi. Of amino acid compositions, proline was largest in examined Artemisia sp.. The contents of total sugar by HPLC analysis were largest in A. iwayomogi. Of the sugar compositions, the glucose content was largest in examined all Artemisia sp., and the fructose content was in the increasing order of A. iwayomogi, A. argyi and A. princeps.
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KEYWORD
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Artemisia, phenol, flavonoid, amino acid, sugar
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