首页> 美国卫生研究院文献>The Journal of Automatic Chemistry >Characterization of Nutritional Composition Antioxidative Capacity and Sensory Attributes of Seomae Mugwort a Native Korean Variety of Artemisia argyi H. Lév. Vaniot
【2h】

Characterization of Nutritional Composition Antioxidative Capacity and Sensory Attributes of Seomae Mugwort a Native Korean Variety of Artemisia argyi H. Lév. Vaniot

机译:朝鲜族艾蒿(Argemisia argyi H.Lév)清迈草的营养成分抗氧化能力和感官属性的表征。 &Vaniot

代理获取
本网站仅为用户提供外文OA文献查询和代理获取服务,本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文,但由于OA文献来源多样且变更频繁,仍可能出现获取不到、文献不完整或与标题不符等情况,如果获取不到我们将提供退款服务。请知悉。

摘要

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.
机译:很少有研究调查仅在朝鲜半岛南部种植的Seomae艾蒿(韩国本土艾蒿,艾蒿和Vaniot变种),以及将其用作食物资源的可能性。在本研究中,我们比较了深草艾蒿和常见食用蒿蒿的营养和化学特性以及感官属性。与A. princeps相比,Somaoe艾蒿具有更高含量的多不饱和脂肪酸,总酚类化合物,维生素C和必需氨基酸。此外,相较于A. princeps,Seomae艾蒿具有更好的自由基清除活性和更多的挥发性化合物,并且作为茶饮时具有良好的感官特性。鉴于缺乏有关西麦艾蒿及其生物学,化学和感官特性的信息,此处的结果可能为该艾蒿品种的进一步工业和研究应用提供重要的表征数据。

著录项

相似文献

  • 外文文献
代理获取

客服邮箱:kefu@zhangqiaokeyan.com

京公网安备:11010802029741号 ICP备案号:京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有
  • 客服微信

  • 服务号