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Artemisia fukudo Makino belongs to the Asteraceae family, is a halophyte that can grow in salinity soils and is known for its various physiological activities. However, few studies were comparing it according to the growth environment. Therefore, in this study, we analyzed the antioxidant activity, functional ingredients, and safety of Artemisia fukudo Makino according to the growth environment. Total polyphenol content was the highest in native mature leaves, but 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was higher in cultivated leaves than in native leaves. The total mineral content, excluding sodium, was higher in cultivated than in native leaves. The content of potassium and calcium was higher in cultivated leaves than in native leaves. In addition, heavy metal analysis showed that cultivated leaves were generally lower than those of native leaves. Residual pesticides were not detected in all samples. In conclusion, since there is no significant difference in cultivated leaves compared to native leaves, it was judged that cultivated leaves could be used as a variety to be grown and mass-produced.

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기사명 저자명 페이지 원문 목차
Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees Adeshina Fadeyibi, Zainab Ololamide Ayinla, Rasaq A. Ajiboye p. 199-209

Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.) Silvana Dinaintang Harikedua, Ella Dertina Saragih, Eunike Louisje Mongi, Lena Jeane Damongilala, Netty Salindeho, Henny Adeleida Dien, Nurmeilita Taher, Helen Jenny Lohoo, Mayse Sofien Siby p. 210-217

Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments Young Min Kim, Minhui Kim, Yujung Jung, Jiyoon Kim, Jung Soo Kim, Dong Hyun Kim, Sae-Byuk Lee, Juhyun Kim, Sang-Han Lee, Kwang-Deog Moon, Seockmo Ku, Deokyeong Choe p. 218-226

Whitening effects of fermented Trigonotis radicans var. sericea with Lactobacillus brevis in α-MSH-stimulated B16F10 melanoma cells Da-Eun Jeong, Byung-Oh Kim, Young-Je Cho p. 227-234

Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products Sun Hwa Kim, Ji-Hyung Seo, Yong-Jin Jeong p. 235-244

Quality characteristics and antioxidant activity of roasted Yakgwa according to the addition ratio of mealworm Ji Eun Kim, Shin Youn Joo p. 245-255

Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins Jin-Hee Choi, Hyun-Do Ahn, Jun-Min Hwang, Ye-ji Kim, Soo-bin Kim, In-beom Kim, Hae-Yeon Choi p. 256-266

자생 및 재배 큰비쑥의 이화학적 특성 비교 = Comparison of the physicochemical properties of native and cultivated Artemisia fukudo Makino 강보라, 김은희, 김연경, 김아현, 오규연, 박유민, 조아현, 나환식, 신미영, 안양준, 조정용, 이소현 p. 267-275

후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도 = Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells 박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만 p. 276-286

유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화 = Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms 심상협, 최하경, 이다은, 나수창, 황대일, 오효빈, 임이택, 김태영, 김대운 p. 287-297

식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과 = Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells 박세은, 최다빈, 오교녀, 김한중, 박형범, 김기만 p. 298-306

TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과 = Inhibitory effects of Broussonetia kazinoki twig extract on allergic inflammatory reactions in TNF-α/IFN-γ-stimulated HaCaT and IgE-sensitized RBL-2H3 cells 배원빈, 김은혜, 김민주, 양선아 p. 307-314

Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과 = Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin 김효민, 김정환, 유단희, 전세영, 김현진, 도선길, 이인철, 강정욱 p. 315-323

Nutrient composition and taste properties of Sargassum fusiforme from the Wando region Hae-In Lee, Cheong-Bin Kim, Mi-Kyung Lee p. 324-331

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