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Nutritional Chemical Composition in the Different Parts of Artemisia argyi H.  

Ha, Gi-Jeong (Gyeongsangnamdo Agricultural Research and Extension Service)
Lee, Yong-Ho (Gyeongsangnamdo Agricultural Research and Extension Service)
Kim, Nak-Ku (Gyeongsangnamdo Agricultural Research and Extension Service)
Shon, Gil-Man (Gyeongsangnamdo Agricultural Research and Extension Service)
Rho, Chi-Woong (Gyeongsangnamdo Agricultural Research and Extension Service)
Jeong, Hee-Rok (Dept. Food Sci. Technology, Gyeongsang National Univ.(Insti. Agric. Life Sci.))
Heo, Ho-Jin (Dept. Food Sci. Technology, Gyeongsang National Univ.(Insti. Agric. Life Sci.))
Jeong, Chang-Ho (Wooyang Frozen Food Co., Ltd.)
Publication Information
Journal of agriculture & life science / v.46, no.4, 2012 , pp. 155-164 More about this Journal
Abstract
The chemical components in different parts of Artemisia argyi was investigated to provide industrial possibilities as functional foods The analysis result of proximate composition in leaves, stems and roots of Artenisia argyi was substantially as follows. The crude protein contents were 19.87, 6.14 and 5.68%, the crude lipid contents were 4.56, 1.30 and 1.20%, the crude fiber contents were 16.80, 29.70 and 29.45%, respectively. The major mineral components in Artemisia argyi were potassium, calcium and magnesium. Contents of potassium and calcium in leaves were 4,270.24 and 617.64 mg/100 g, respectively, they were more than double the contents of root. Sucrose and glucose as main free sugars were detected in the leaves and roots. However, glucose and fructose were identified in the stem. Total amino acids showed 17 amino acids. Contents of total amino acid in the leaves was the highest as 4,864.11mg/100g, and the stems and roots showed 1,953.99 and 1,601.73mg/100g, respectively. The major amino acids in the leaves and stems were proline(963.91 and 407.52mg/100g) and aspartic acid(577.38 and 299.17mg/100g), respectively. Glutamic acid(206.34mg/100g) and arginine(193.23mg/100g) were main amino acids in the roots. The major fatty acids in all parts were linoleic acid($C_{18:2}$), behenic acid($C_{22:0}$), and palmitic acid($C_{16:0}$). Eupatilin(35.0mg/100g) and jaceosidin (107.63mg/100g) as physiological compounds contents were higher in leaves than other parts.
Keywords
Amino acid; Artemisia argyi; Eupatilin; Fatty acids; Free sugars; Jaceosidin; Mineral;
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