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

Table 5

Total phenolic contents, vitamin C contents, and antioxidative capacities of Artemisia princeps Pamp. and Seomae mugwort^(a).

	A. princeps	Seomae mugwort
Total phenolic content (mg/100 g of dried sample)^(b)	49.12 ± 1.23^b	74.53 ± 2.08^a
IC50 in DPPH radical scavenging (mg)^(c)	0.82 ± 0.12^a	0.55 ± 0.09^b
Vitamin C content (mg/100 g of dried sample)^(d)	100.6 ± 2.2^b	209.1 ± 3.2^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)The total phenolic contents of samples were measured using Folin-Ciocalteu’s reagent as described in the Materials and Methods. ^(c)The IC₅₀ values of A. princeps and Seomae mugwort were calculated and compared using a typical 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. ^(d)The vitamin C was analyzed using the HPLC as described in the Materials and Methods.