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

Table 3

Method validation of fatty acids analysis: % accepted values and % relative standard deviations (RSD) determined using SRM 1849a.

Fatty acids	% weight			% of accepted value^(d)	% RSD^(e)
	Accepted value^(a)	Analytical value^(b)	Bias^(c)
C14:0	4.76 ± 0.14	4.79 ± 0.13	−0.03	100.63	2.71
C16:0	9.89 ± 1.10	9.81 ± 0.21	0.08	99.19	2.14
C16:1 -7	0.12 ± 0.01	0.13 ± 0.01	−0.01	108.33	7.69
C18:0	4.21 ± 0.10	4.25 ± 0.05	−0.04	100.95	1.18
C18:1 -9	50.37 ± 5.51	50.45 ± 2.72	−0.08	100.16	5.39
C18:1 -7	1.02 ± 0.03	1.03 ± 0.05	−0.01	100.98	4.85
C18:2 -6	25.95 ± 2.11	25.82 ± 1.10	0.13	99.50	4.26
C18:3 -3	0.42 ± 0.01	0.46 ± 0.02	−0.04	109.52	4.35
C20:0	0.24 ± 0.03	0.26 ± 0.01	−0.02	108.33	3.85
C20:1 -9	2.51 ± 0.26	2.52 ± 0.05	−0.01	100.40	1.98
C22:0	0.34 ± 0.01	0.32 ± 0.01	0.02	94.12	3.13
C24:0	0.17 ± 0.01	0.16 ± 0.01	0.01	94.12	6.25

The accepted value was calculated using the certified fatty acids content of SRM 1849a based on % weight.
^(b)Data represents the mean ± SD (). ^(c)Bias = accepted value − analytical value. ^(d)The ratio of the analytical value to accepted value expressed as a percentage. ^(e)RSD indicates interday relative standard deviation (SD × 100/mean) of analytical values.