Antimutagenic Effect of the Major Volatile Compounds Identified from Mugwort (Artemisia asictica nakai) Leaves

쑥의 휘발성분에서 동정된 물질의 항돌연변이 효과

  • Kim, Jeong-Ok (Dept. of Chemistry, Pusan Women's University) ;
  • Kim, Yeong-Sook (Dept. of Food Science and Nutrition, Kyeong Sang National University) ;
  • Lee, Jong-Ho (Dept. of Food Science and Nutrition, Kyeong Sang National University) ;
  • Kim, Moo-Nam (Dept. of Food Science and Nutrition, Pusan Women's University) ;
  • Rhee, Sook-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Moon, Suk-Hee (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • Published : 1992.06.01

Abstract

Volatile aromatic compounds collected from raw and roasted mugwort (Artemisia asictica nakai) leaves by the Tenax trap and some major volatile compounds were separated and identified by GC-MS. The identified compounds were tested for the antimutagenic and mutagenic activities against aflatoxin B$_1$(AFB$_1$) using their authentic compounds. Six compounds (myrcene, cineole, camphor, caryophyllen, coumarin, and farnesol) showed antimutagenic activities, but 2-pyrrolidine and thujone showed mutagenic activities. 1-Acetylpiperidine formed during roasting mugwort leaves exhibited mutagenic activities. When the mutagens and antimutagens were mixed, the mixture reduced the mutagenicity of AFB$_1$. These results suggested that the extract of mugwort leaves is not mutagenic and so the mugwort leaves might be used as a food and as medicinal sources without mutagenicity.