• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1433-1438
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• 2013

In this study, we have investigated the quality characteristics of Tteokgukdduk, a traditional Korean rice cake, containing different amounts of mugwort powder (0, 1, 3, 5, 7 w/w %). We observed that the moisture content in Tteokgukdduk containing mugwort powder ranged at 41.79 to 42.50% was not significant when compared with Tteokgukdduk that is devoid of mugwort powder. We also noted that the Hunter color L value decreased in proportion to the added mugwort powder. Further, the weight of Tteokgukdduk was found to be increased with increasing levels of added mugwort powder. However, the volume of Tteokgukdduk did not varied significantly at the different mugwort powder concentrations (P>0.05). We also observed that the hardness of uncooked Tteokgukdduk containing 3% mugwort powder showed the lowest value among Tteokgukdduk containing mugwort powder. However, it did not varied significantly at the different mugwort powder concentrations (P>0.05). In cooked Tteokgukdduk, however, we found that the nature and quality of springiness and gumminess increased with corresponding increase in the amount of added mugwort powder. Further, with regard to the sensory evaluation, the intensity (of both color and flavor) of Tteokgukdduk was found to be increased with proportionate increase in the amount of added mugwort powder. The results of this study suggest that the acceptability qualities such as color, flavor, taste, texture, and overall acceptability were of the highest order for Tteokgukdduk containing 3% mugwort powder.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.335-342
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• 2011

The purpose of this study was to investigate the effects of mugwort powder on the quality characteristics and antioxidant activity of Maejakgwa. Maejakgwa were prepared with mugwort powder at levels 0%, 1%, 3% and 5% ($60{\pm}1^{\circ}C$, 14 days). The lightness, redness, and yellowness values of Maejakgwa significantly reduced depending on mugwort powder. The hardness of Maejakgwa was decreased with the increase of storage period and increased with the increase of mugwort powder. In the sensory evaluations, the Maejakgwa prepared with 3% added mugwort powder received higher acceptance scores for the properties of color, taste, hardness, crispiness, adhesiveness and overall acceptability. As the mugwort powder content increased, acid value and peroxide value were decreased. With the increase of storage period, acid value and peroxide value of all sample increased but growth rate of these values decreased with the addition of the mugwort powder. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity was improved significantly via the addition of mugwort powder and decreased as storage period increased. During storage period, Maejakgwa with mugwort powder showed a stronger antimicrobial effect in yeasts and molds than in total aerobic bacteria. Coliform bacteria were not detected in all samples. Also the antimicrobial activity was increased with the addition of the mugwort powder and decreased as storage period increased. The results show that addition of the mugwort powder to foods with fat such as Maejakgwa would be a useful way to enhance the antioxidant quality, sensory characteristics and shelf life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.201-206
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• 2004

This study was carried out to investigate the effect of addition mugwort podwer and carcass grade on the shelf life of pork ham. Pork ham was prepared by four type such as grade B pork ham ( $B_{o}$ ), grade B pork ham containing mugwort powder ( $B_{+}$), grade E pork ham ( $E_{o}$ ) and grade E pork ham containing mugwort powder ( $E_{+}$). The surface color, pH, residual nitrite, VBN (volatile basic nitrogen), TBARS (2-thiobarbituric acid reactive substances) and total bacterial counts of the samples were determined during storage for 8 weeks at 4$^{\circ}C$. The $L^{*}$ value of $B_{o}$ and $B_{+}$ ham showed higher at the latter period of 8 weeks, that of $E_{o}$ ham was the highest on at the storage of 2nd week and that of $E_{+}$ ham was not different during 8 weeks storage. The $L^{*}$ value of B grade ham was higher than that of E grade ham and the $a^{*}$ value of E grade ham was higher than that of B grade ham. The pH of all ham decreased during storage, but increased from 8 weeks. The residual nitrite of all ham highly decreased until storage for 2 weeks, the addition of mugwort powder was affected in the reduction of residual nitrite of pork ham. The VBN contents were 6.90∼7.90 mg% in the early period of storage, was 14.07∼14.83 mg% on the storage of 8th week. The TBARS of pork ham were increased gradually during storage and pork ham containing mugwort powder showed lower value than pork ham non added mugwort powder during 4th and 6th weeks storage. The total bacterial counts of pork ham were increased gradually during storage and the addition of mugwort powder was not effective.ive.ctive.ive.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.106-113
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• 1998

The purpose of this study is to investigate the antimicrobial effect of mugwort (Artemisia asiatica Nakai) on the rice cake and bread preservation, and to identify their antimicrobial compounds. The mugwort extracts showed complete inhibition on the growth of Bacillus subtilis and Staphylococcus aureus at 250 $\mu\textrm{g}$/ml level. Antimicrobial activi쇼 of mugwort extract were stronger than that of commercial antimicrobial agent. Five % of sodium propionate solution showed complete inhibition on the growth of B. subtilis, E. coli and S. aureus, but L. plantarum was inhibited 50.87% at the same concentration. When various amounts of freeze-dried mugwort powder were added in sulgis (steamed rice cake), 3% ssooksulgi (mugwort powder added sulgi) had quite lower level of total bacterial count (5.5$\times$$10^/5 CFU/g) compared with the control group (1.4$\times$$10^/7 CFU/g) at ambient temp. (30$\pm$1$^{\circ}C$) after 72 hr. Three % addition of mugwort showed 2 days extention of shelf-life of rice cake. The sensory qualities of ssooksulgi has no significant difference in moistness, consistency, cohesiveness, afterswallowing and overall quality compared with control group. Ssooksulgi with 3% of mugwort powder had the best overall quality in sensory test. The methanol extract of 500 $\mu\textrm{g}$/ml of mugwort could lead the successful retardation of the growth of putrefactive microorganism during the incubation of rice cake at 37$^{\circ}C$ for 24 hr. On the other hand, coumarin (Sigma) had 54% inhibitory effect at 500 $\mu\textrm{g}$/ml level, and (E,E)-2,4-decadienal completely inhibited the growth of putrefactive microorganism of whitesulgi at 100 $\mu\textrm{g}$/ml level during the incubation at 37$^{\circ}C$ for 48 hr.48 hr.

• Journal of the Korean Home Economics Association
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• v.29 no.2
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• pp.55-64
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• 1991

This study was designed to elucidate the effects of mugwort powder supplemented to high fat diets on blood components levels in rats. The levels of mugwort content in the experimental diets were divided into 12, 21, 28% and the fat levels in high fat diet was 30% of total caloie intake. Forty-nine male Sprague-Dawley rats weighing 72.5$\pm$0.3g were divided into group I(add mugwort during 8 weeks), group II(add during 4 weeks) andcontrol group. The results of this study were summarized as follows : 1. There were no difference in body weight gain and FER throughout eight weeks of experiment. The organ weights were somewhat higher in control group, but not significant. 2. The mugwort groups(I, II) were significantly higher than control group in RBC. This result showed that the mugwort affect the content of RBC. Author would like to conclude this result that the RBC content of experim-ental animal was affected by the iron in the mugwort. There were no difference among experimental groups in Hb, Hct. 3. It was noteworty that the concentration of serum glucose and triglyceride in the mugwort groups(I, II) was significantly lower than the control group. This result concluded that concentration of serum glucose and triglyceride which had become high by high fat diet were affected by the calcium or dietary fiber in the mugwort. There were no difference among experimental groups in albumin, total cho-lesterol, HDL-cholesterol.

• Food Science of Animal Resources
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• v.24 no.1
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• pp.15-22
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• 2004

The effects of carcass grade and addition of mugwort powder on the quality of the boiled pork were investigated. Four kinds of boiled pork were denoted as B$\_$+/ or E$\_$+/ boiled porks which were made with 0.3% mugwort powder to carcass grade B or E, respectively, and B$\_$0/ or E$\_$0/ boiled porks which were made without mugwort powder. The effect of carcass grade and the added mugwort powder on the pH, volatile basic nitrogen(VBN), bacterial count, calorie, essential amino acids, free amino acids, unsaturated fatty acids, color difference and palatability of boiled porks were not significant. Water holding capacity(WHC), springiness and Hunter's L$\^$＊/ value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork. Hunter's a$\^$＊/ value of B$\_$0/ boiled pork were lower than those of E$\_$0/ boiled pork. Sensory taste and tenderness value of B$\_$0/ boiled pork were higher than those of E$\_$0/ boiled pork(p>0.05). WHC, 2-thiobarbituric acid reactive substances(TBARS) value and residual nitrite of boiled pork with mugwort powder were lower than those of boiled pork without mugwort powder.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.188-193
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• 2009

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

• Journal of Nutrition and Health
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• v.30 no.1
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• pp.12-18
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• 1997

The effects of Artemisia princeps var orientalis(mugwort), Circium japonicum var ussuriense(Unggungqui) on serum lipid componets in rats was evaluated. Thirty rats divided into 5 experimental groups were fed with the diet containing 1% cholesterol, 0.25% sodium cholate, 10% coconut oil and 5% lard(control diet), supplemetned with 5% plant powder or its water soluble extract(experimental diet) for 4 weeks. Proximate analysis data and compositions of ash, dietary fiber and fatty acids in plants were presented. The concentrations of the total cholesterol was significantly lower in Ungungqui powder, Ungungqui extract and mugwort powder diet groups than the control. Serum HDL-cholesterol level was significantly higher in Unggunqui powder and Unggunqui extract diet group than the control. The concentration of LDL was significantly lower in Unggungqui power or extract diet group compared to the control. The values of VLDL and chylomicron were comparatively lower in Unggungqui power and mugwort powder diet group than in the other diet groups. The concentration of seum triglyceride and phospholipid was lower in Unggungqui powder diet group than in the control.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.446-452
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• 2000

This study was designed to observe the body growth and components of edible mugwort(Artemisia sp.) and medicinal mugwort(Kanghwa medicinal mugwort) . Twenty-four young rats of Sprague Dawley strain, body weight of about 89g were used in this study. They were fed on the basal diet(control diet) supplemented with 5% edible mugwort powder ( EM diet) and 5% medicinal mugwort powder( MM diet) for 4 weeks respectively. In proximate composition of nutrients of mugwort in dry basis(100g). crude protein (16.4g) and crude ash(11.8g) contents of EM were higher to about 2% than that of MM, but crude lipid content(4.3g) of EM was lower to about 2% than that of MM. However, the contents in calcium(6.9g) of MM was higher to 5.3 times than that of EM. but in Mn(17mg), Zn(0.5mg), Fe(131mg), Mg(337mg) of EM were higher to 2.8∼2.3 times and vitamin A(39,776 IU) of EM was higher to 2.9 times than that of MM respectively. Body wight gain rate and diet efficiency ratio of EM and MM diet group were similar to that of the control group. The contents of total protein, albumin, urea nitrogen. creatinine, uric acid, total cholesterol, HDL-C, LDL-C, glucose, amylase, transaminase (GOT, GPT) in serum exhibited no remarkable difference among of the EM and MM diet group but the level of LDH activity of MM diet group were significantly lower than that of the control group and EM diet group.