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

Table 4

Comparison of fatty acid profiles between Artemisia princeps Pamp. and Seomae mugwort^(a).

Fatty acids	A. princeps	Seomae mugwort
C16:0	8.73 ± 0.06^b	18.82 ± 0.15^a
C16:1	0.23 ± 0.01^b	2.04 ± 0.05^a
C18:0	3.54 ± 0.04^a	1.66 ± 0.07^b
C18:1	34.91 ± 0.06^a	5.09 ± 0.09^b
C18:2	27.56 ± 0.07^a	15.73 ± 0.12^b
C20:0	2.53 ± 0.04^b	3.63 ± 0.13^a
C18:3 -6	9.83 ± 0.06^b	36.36 ± 0.20^a
C22:0	8.58 ± 0.14^b	10.91 ± 0.09^a
C24:0	4.08 ± 0.14^b	5.76 ± 0.07^a
SFA^(b)	27.47 ± 0.08^b	40.79 ± 0.10^a
MUFA^(c)	35.14 ± 0.03^a	7.12 ± 0.07^b
PUFA^(d)	37.39 ± 0.06^b	52.09 ± 0.16^a

Data represents the mean ± SD (). Different superscript letters indicate statistical significance of the differences between Seomae mugwort and A. princeps groups, tested by Student’s -test using the SAS. values less than 0.05 were considered statistically significant. ^(b)SFA: saturated fatty acids. ^(c)MUFA: monounsaturated fatty acids. ^(d)PUFA: polyunsaturated fatty acids.