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Research Article|Open Access
Nutritional value and antioxidant activity of Artemisia princeps, an edible plant frequently used in folk food in the Xiangxi region
Jia-Bei Chen1,2,3,4, Gui Li1,2, Xuan Chen3, Li-Hui Liao1,2, Yu-Qing He1,2, Fan Ye1,2(), Gong-Xi Chen1,2()
School of Pharmaceutical Sciences, Jishou University, Jishou 416000, China
Key Laboratory of Medicinal Resources Chemistry and Pharmacology in Wuling Mountainous of Hunan Province College, Jishou University, Jishou 416000, China
College of Biological Resources and Environmental Sciences, Jishou University, Jishou 416000, China
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
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Highlights
(1) The basic nutrients of Artemisia princeps are similar to Z. mays, O. sativa, S. tuberosum, B. pekinensis, S. oleracea, and C. sativum.
(2) Artemisia princeps also has antioxidant activity, the scavenging effect of the total flavonoids of Artemisia princeps on DPPH•, ABTS+•.
(3) Artemisia princeps also has reducing capacity, the total flavonoids of Artemisia princeps can effectively delay the fading of carotene.
(4) The total flavonoids of Artemisia princeps have inhibitory effect on lipid peroxidation.
Graphical Abstract
“Haocaibaba” as Xiangxi traditional food (The main raw materials are Artemisia princeps and sticky rice). We found that the nutritional value and antioxidant activity of Artemisia princeps. The content of protein in Artemisia princeps was higher than that of Zea mays, Solanum tuberosum, Brassica pekinensis and Coriandrum sativum. Artemisia princeps was rich in aspartic acid and glutamic acid and contained at least 18 amino acids. Artemisia princeps had the ability to clear DPPH• and 2,2′-amino-di ABTS+•, Artemisia princeps also has reducing capacity, the total flavonoids of Artemisia princeps can effectively delay the fading of carotene. The total flavonoids of Artemisia princeps have inhibitory effect on lipid peroxidation.
Abstract
As a raw material in the Xiangxi traditional food “Haocaibaba” (a very popular cake-like food from China), the application of Artemisia princeps has a long history in Xiangxi. In this study, the nutritional value and antioxidant activity of A. princeps, the raw material of “Haocaibaba”, were analyzed by means of routine physical and chemical analyses, and an in vitro antioxidant test. The content of protein, fat, and dietary fiber in A. princeps was higher than that of Oryza sativa, Solanum tuberosum, Brassica pekinensis, Spinacia oleracea, or Coriandrum sativum. A. princeps was rich in aspartic acid and glutamic acid and contained at least 18 amino acids. A. princeps contained a variety of minerals, of which the content of potassium was the highest, followed by 25 elements, such as calcium, magnesium, iron, aluminum, manganese, and sodium. Four vitamins were detected, including vitamins A, C, E, and B2. A. princeps had the ability to clear 1, 1-diphenyl-2-picrylhydrazyl radicals (DPPH) and 2, 2′-amino-di (3-ethylbenzthiazoline sulphonic acid-6) ammonium salt cationic radicals (ABTS+•), to delay the carotene fading, and to inhibit lipid peroxidation. These results confirm that it is a very reasonable choice for the Xiangxi people to make “Haocaibaba” using A. princeps.
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Chen J-B, Li G, Chen X, et al. Nutritional value and antioxidant activity of Artemisia princeps, an edible plant frequently used in folk food in the Xiangxi region. Food & Medicine Homology, 2025, 2(2): 9420043. https://doi.org/10.26599/FMH.2025.9420043
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