Browse > Article
http://dx.doi.org/10.5352/JLS.2014.24.4.377

Physicochemical Characteristics and Biological Activities of Artemisia Argyi H.  

Hwang, Cho-Rong (Namhae Garlic Research Institute)
Seo, Weon-Tack (Department of Food Science, Gyeongnam National University of Science and Technology)
Bae, Won-Yoel (Artemisia Argyi H Agricultural Association Corporation)
Kang, Min-Jung (Namhae Garlic Research Institute)
Shin, Jung-Hye (Namhae Garlic Research Institute)
Publication Information
Journal of Life Science / v.24, no.4, 2014 , pp. 377-385 More about this Journal
Abstract
This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% ethanol extract with Argyi H. at 29.74%. Total phenol and flavonoid contents were the highest in 70% ethanol extract with Argyi H. at 72.25 mg/g and 33.34 mg/g, respectively. The antioxidant activities of all extracts were significantly increased in a dose dependent manner. The 70% ethanol extract from Argyi H. show the highest level of DPPH, ABTS radical scavenging activity and bleaching inhibition activity in ${\beta}$-carotene linoleic acid system. Tyrosinase inhibition activity was also higher in the 70% ethanol extract, and the lowest in the 100% ethanol extract with Argyi H. at 50.01% and 11.44% at $500{\mu}g/ml$ concentration, respectively. At $250{\mu}g/ml$ concentration, the xanthin oxidase inhibition activity of water extract was more than 60%, and it was higher than the extracts. These results suggest that the 70% ethanol extract of Artemisia Argyi H. has a high rate of biological activities and can be useful to develop functional food ingredients.
Keywords
Antioxidant activity; Artemisia Argyi H.; tyrosinase inhibition activity; xanthin oxidase inhibition activity;
Citations & Related Records
Times Cited By KSCI : 31  (Citation Analysis)
연도 인용수 순위
1 Lee, H. R., Lee, J. M., Choi, N. S. and Lee, J. M. 2003. The antioxidative and antimicrobial ability of ethanol extracts from Rosa hybrida. Korean J Food Sci Technol 35, 373-378.   과학기술학회마을
2 Lee, S. J., Chung, H. Y., Lee, I. K. and Joo, I. D. 1999. Isolation and identification of flavonoids from ethanol extracts of Artemisia vulgaris and their antioxidant activity. Korean J Sci Technol 31, 815-822.   과학기술학회마을
3 Lee, G. D., Kim, J. S., Bae, J. O. and Yoon, H. S. 1992. Antioxidative effectiveness of water extract and ether extract in wormwood (Artemisia montana Pampan). J Korean Soc Food Nutr 21, 17-22.   과학기술학회마을
4 Lee, S. H., Shin, Y. W., Bae, E. A., Lee, B., Min, S., Baek, N. I., Chung, H. G., Kim, N. J. and Kim, D. H. 2006. Lactic acid bacteria increase antiallergic effect of artemisia princeps pampanini SS-1. Arch Pharm Res 29, 752-756.   과학기술학회마을   DOI
5 Lee, K. H., Kwon, H. J., Chun, S. S., Kim, J. H., Cho, Y. J. and Cha, W. S. 2006. Biological activities of extracts from Phellinus linteus. J Korean Soc Appl Biol Chem 49, 298-303.   과학기술학회마을
6 Moreno, M. I. N., Isla, M. I., Sampietro, A. R. and Vattuone, M. A. 2000. Comparison of the free radical scavenging activity of propolis from several region of Argentina. J Ethnopharmacol 71, 109-114.   DOI   ScienceOn
7 Miller, H. E. 1971. A simplified method for the evaluation of antioxidants. J Am Oil Chem Soc 18, 439-445.
8 Park, M. H., Kim, M. J., Cho, W. I., Chang, P. S. and Lee, J. H. 2009. Effects of treatments on the distribution of volatiles in Artemisia princeps Pampan. 2009. Korean J Food Sci Technol 41, 587-591.   과학기술학회마을
9 Park, K. J., Lim, J. H., Kim, B. K., Jeong, J. W., Kim, J. C., Lee, M. H., Cho, Y. S. and Jung, H. Y. 2009. Optimization of extraction conditions to obtain functional components from buckwheat (fagopyum esculentum M.) sprouts, using response surface methodology. Korean J Food Preserv 16, 734-741.   과학기술학회마을
10 Kim, R. J., Kang, M. J., Hwang, C. R., Jung, W. J. and Shin, J. H. 2012. Antioxidant and cancer cell growth inhibition activity of five different varieties of artemisia cultivars in Korea. J Life Sci 22, 844-851.   과학기술학회마을   DOI   ScienceOn
11 Kim, K. S., Lee, S., Lee, Y. S., Jung, S. H., Park, Y., Shin, K. H. and Kim, B. K. 2003. Anti-oxidant activities of the extracts from the herbs of Artemisia apiacea. J Ethnopharmacol 85, 69-72.   DOI   ScienceOn
12 Kim, N. M., Lee, J. W., Do, J. H. and Yang, J. W. 2003. Effects of the fermentation periods on the qualities and functionalities of the fermentation broth of wild vegetables. Korean J Food Sci Technol 35, 272-279.   과학기술학회마을
13 Kim, J. S., Wang, S. B., Kang, S. K., Cho, Y. S. and Park, S. K. 2009. Quality properties of white lotus leaf fermented by mycelial Paecilomyces japonica. J Korean Soc Food Sci Nutr 38, 594-600.   과학기술학회마을   DOI
14 Kim, D. I. and Hong, J. H. 2012. Optimization of ethanol extraction conditions for functional components from lespedeza cuneata using response surface methodology. Korean J Food Cookery Sci 28, 275-283.   과학기술학회마을   DOI   ScienceOn
15 Kim, S. K., Lee, S. H., Lee, Y. S., Jung, S. H., Park, Y. M., Shin, K. H. and Kim, B. K. 2003. Antioxidant activities of the extracts from the herbs of Artemisia apiacea. J Ethnopharmacol 85, 69-72.   DOI   ScienceOn
16 Carvalho, I. S., Cavaco, T. and Brodelius, M. 2011. Phenolic composition and antioxidant capacity of six artemisia species. Ind Crops Prod 33, 382-388.   DOI   ScienceOn
17 Kim, J. H., Yoon, S. J., Lee, K. H., Kwon, H. J., Chun, S. S., Kim, T. W. and Cho, Y. J. 2005. Antimicrobial effects and antioxidative activity of Baek-bu-ja (Aconiti koreani Rhizoma) by extraction solvent ratio. J Korean Soc Appl Biol Chem 48, 258-262.   과학기술학회마을
18 Kim, M. H., Kang, W. W., Lee, N. H., Kweon, D. J. and Choi, U. K. 2007. Antioxidant activities of extract with water and ethanol of perilla frutescens var. acuta kudo leaf. J Korean Soc Appl Biol Chem 50, 327-333.   과학기술학회마을
19 Kwak, J. H., Seo, U. H. and Han, Y. H. 2001. Inhibitory effect of mugwort extract on tyrosinase activity. Korean J Biotechnol Bioeng 16, 220-223.
20 Ha, G. J., Jeong, C. H., Jeong, H. R., Heo, H. J., Shon, G. M., Rho, C. W. and Kim, N. K. 2011. Antioxidant activities from the different parts of artemisia argyi H. using an in vitro system. J Agric Life Sci 45, 109-117.
21 Hyun, S. H., Jung, S. K., Jwa, M. K., Song, C. K., Kim, J. H. and Lim, S. B. 2007. Screening of antioxidants and cosmeceuticals from natural plant resources in Jeju Island. Korean J Food Sci Technol 39, 200-208.   과학기술학회마을
22 Jung, S. M. and Song, H. N. 2009. Biological activities of fermented mugworts and their effects on lipid metabolism in rats. J East Asian Soc Dietary Life 19, 356-362.   과학기술학회마을
23 Jo, K. H., Pae, Y. R., Yang, E. J., Park, E. J., Ma, S. J., Park, Y. S., Chung, D. O. and Jung, S. T. 2006. Major constituents and bioactivities of tea products by various manufacturing. Korean J Food Preserv 13, 596-602.   과학기술학회마을
24 Jeong, H. J., Park, S. B., Kim, S. and Kim, H. K. 2007. Total polyphenol content and antioxidative activity of wild grape (vitis coignetiae) extracts depending on ethanol concentration. J Korean Soc Food Sci Nutr 36, 1491-1496.   DOI
25 Jung, M. J., Yin, Y., Heo, S. I. and Wang, M. H. 2008. Antioxidant and anticancer activities of extract from Artemisia capillaries. Korean J Pharmacogn 39, 194-198.   과학기술학회마을
26 Jeong, C. H., Choi, S. G. and He, H. J. 2008. Analysis of nutritional compositions and antioxidative activities of Korean commercial blueberry and raspberry. J Korean Soc Food Sci Nutr 37, 1375-1381.   과학기술학회마을   DOI
27 Choi, O. J. and Choi, K. H. 2003. The physicochemical properties of Korean wild teas (Green tea, Semi-fermented tea, and Black tea) according to degree of fermentation. J Korean Soc Food Nutr 32, 356-362.   과학기술학회마을   DOI
28 Choi, S. H. 2001. Volatile aroma components of Korean semi-fermented teas. Korean J Food Sci Technol 33l, 529-533.   과학기술학회마을
29 Choi, O. J. and Choi, K. H. 2003. The physicochemical properties of Korean wild teas (green tea, semi-fermented tea, and black tea) according to degree of Fermentation. J Korean Soc Food Sci Nutr 32, 356-362.   과학기술학회마을   DOI
30 Choi, H. J., Kim, E. J., Han, M. J., Beak, N. I., Kim, D. H., Jung, H. G. and Kim, N. I. 2007. Hepatoprotective effect of fermented Artemisia princeps PAMPANINI by lactic Acid bacteria. Korean J Pharmacogn 38, 245-253.   과학기술학회마을
31 Cho, E. J., Hwang, C. H. and Yang, M. O. 2007. Changes in free amino acids and sensory evaluation of fermented Tea (Camellia sinensis var. sinensis) according to the degree of fermentation. J East Asian Soc Dietary 17, 911-918.   과학기술학회마을
32 Choi, Y. M., Chung, B. H., Lee, J. S. and Cho, Y. G. 2006. The antioxidant activities of Artemisia spp. collections. Korean J Crop Sci 51, 209-214.   과학기술학회마을
33 Choi, Y. M., Kim, M. H., Shin, J. J., Park, J. M. and Lee, J. S. 2003. The antioxidant activities of some commercial teas. J Korean Soc Food Sci Nutr 32, 723-727.   과학기술학회마을   DOI
34 Cho, H. E., Choi, Y. J. and Cho, E. K. 2010. Antioxidant and nitrite scavenging activity and a-glucosidase inhibitory effect of water extract from Schzandra chinensis Baillon. J Korean Soc Food Sci Nutr 39, 481-486.   DOI
35 Ha, G. J., Lee, Y. H., Kim, N. K., Shon, G. M., Rho, C. W., Jeong, H. R., Heo, H. J. and Jeong, C. H. 2012. Nutritional chemical composition in the different parts of Artemisia argyi H. J Agric Life Sci 46, 155-164.
36 An, B. J., Lee, J. T. and Bae, M. J. 1998. Isolation of a novel polyphenol from oolong tea and its effective prevention of the gout. Korean J Food Sci Technol 30, 970-975.   과학기술학회마을
37 Blois, M. S. 1958. Antioxidant determination by the use of a stable free radical. Nature 181, 1199-1200.   DOI   ScienceOn
38 Stirpe, F. and Corte, E. D. 1969. The regluation of rat liver xanthine oxidase. J Biol Chem 244, 3855-3863.
39 Re, R., Pellegrini, N., Pannala, A., Yang, M. and Rice-Evans, C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26, 1231-1237.   DOI   ScienceOn
40 Ryu, J. H., Kim, R. J., Lee, S. J., Kim, I. S., Lee, H. J. and Sung, N. J. 2011. Nutritional properties and biological activities of Artemisa annua L. J Korean Soc Food Sci Nutr 40, 163-170.   DOI
41 Seo, K. S and Yun, K. W. 2011. Antimicrobial activity and total polyphenol content of extract from Artemisa iwayomogi $K_{itam}$ used as Injin. Korean J Plant Res 24, 10-16.   DOI
42 Ye, E. J and Bae, M. J. 2010. Comparison of components between mulberry leaf tea and fermented mulberry leaf tea. J Korean Soc Food Sci Nutr 39, 421-427.   과학기술학회마을   DOI
43 Yagi, A., Kanbara, T. and Morinobu, N. 1986. The effect of tyrosinase inhibition for aloe. Planta Med 3981, 517-519.
44 Yang, H. G., Kim, H. J., Kim, H. S. and Park, S. N. 2012. Antioxidative and antibacterial activities of Artemisia princeps Pampanini extracts. Korean J Microbiol Biotechnol 40, 250-260.   과학기술학회마을   DOI   ScienceOn
45 Gutfinger, T. 1981. Polyphenols in olive oils. JAOCS 58, 966-968.
46 Shin, J. H., Lee, S. J., Seo, J. K., Cheon, E. W. and Sung, N. K. 2008. Antioxidant activity of hot-water extract from Yuza (Citrus junos SIEB ex TANAKA) peel. J Life Sci 18, 1745-1751.   과학기술학회마을   DOI
47 Heo, S. L., Jung, M. J., Kim, M. K. and Wang, M. H. 2007. Antioxidative activities and tyrosinase inhibitory effects of Korean medicinal plants. J Appl Biol Chem 50, 115-119.   과학기술학회마을