Analysis of lutein in mugwort (Artemisia princeps pamp.) paste and evaluation of manufacturing processes

Marina Komuro, Naoki Shimizu, Ryo Onuma, Yurika Otoki, Junya Ito, Shunji Kato, Ohki Higuchi, Keiichi Sudo, Seiichiro Suzuki, Teruo Miyazawa, Takahiro Eitsuka, Kiyotaka Nakagawa

Research output: Contribution to journalComment/debatepeer-review

Abstract

Lutein, a type of xanthophyll, possesses antioxidative properties that contribute to the prevention of various diseases. Preliminary screening has shown that Japanese mugwort (Artemisia princeps Pamp.) contains high amounts of lutein. In this study, we evaluated the lutein concentration in a processed mugwort product (mugwort paste). By using high-performance liquid chromatography coupled with visible light detection or mass spectrometry, the lutein concentration in mugwort paste was determined as 38 mg/100 g dry weight, which indicates that mugwort is a potentially valuable natural food source of lutein. We also investigated the effects of the manufacturing process and found that the lutein content was significantly increased by the boiling and dehydrating processes during the production of mugwort paste. Mugwort paste that is rich in lutein may therefore serve as an effective nutraceutical.

Original languageEnglish
Pages (from-to)1257-1262
Number of pages6
JournalJournal of oleo science
Volume66
Issue number11
DOIs
Publication statusPublished - 2017

Keywords

  • Carotenoid
  • High-performance liquid chromatography
  • Lutein
  • Mugwort
  • Xanthophyll

ASJC Scopus subject areas

  • Chemistry(all)
  • Chemical Engineering(all)

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