Optimization of Its Preparation and Evaluation of Fresh and Tender Leaves of Artemisia argyi for Food Usage.

Abstract

Artemisia argyi (A. argyi), a perennial herb with a thick and intense aroma, has traditionally been consumed for over a thousand years without any side effect in many parts of China and East Asia. However, a formal way of treatment in the food industry to prepare products for its safe use in the market has not been standardized. This study developed a safe and easy process to boil fresh and tender leaves of A. argyi in a 1% NaHCO₃ solution for 2 min, soak the product in cold water and dry it at or below 40 °C, which resulted in base materials for food usage. Nutritional profiling revealed that the boiled fresh and tender leaves of A. argyi (BAAQ) powder contained crude protein, dietary fiber, vitamins and minerals. In addition to improving the BAAQ powder's organoleptic qualities, alkaline boiling and soaking processes significantly reduced some potentially harmful or irritating substances. The safety of BAAQ powder was evaluated using rats. It showed practically non-toxicity in acute oral toxicity test (LD₅₀ > 7.5 g/kg BW). The treatment of BAAQ powder modulated the composition of the caecal microbiota in rats by enhancing beneficial taxonomic groups (Lactobacillus, Oscillibacter, and Ruminococcus) and inhibiting opportunistic pathogenic bacteria (Enterococcus and Staphylococcus). This study delineates the optimal harvesting season, edible portions of A. argyi, and processing techniques for its safe use. It ensures the safety of foods derived from BAAQ powder and initiates the industrialization of A. argyi foods.