Some Special Properties of Fermented Products with Cabbage Origin: Pickles Cabbage, Sauerkraut and Kimchi


ÖZER C., KALKAN YILDIRIM H.

Turkish Journal of Agriculture – Food Science and Technology, vol.7, no.3, pp.490-497, 2019 (Refereed Journals of Other Institutions)

  • Publication Type: Article / Article
  • Volume: 7 Issue: 3
  • Publication Date: 2019
  • Doi Number: 10.24925/turjaf.v7i3.490-497.2350
  • Title of Journal : Turkish Journal of Agriculture – Food Science and Technology
  • Page Numbers: pp.490-497

Abstract

Consumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, anti-obesity and anti-carcinogenic compounds is growing into a key strategy to fortify antioxidant defense system. Cabbage products produced by lactic-acid fermentation are chosen via their special microbiota. Considering these special medical properties of fermented-cabbage products as pickled cabbage, sauerkraut and kimchi were produced and evaluated. The data demonstrated that pickled cabbage (109.89±4.74 mg ascorbic acid/100 g d.w.) and its brine (208.14±17.29 mg ascorbic acid/100 g d.w.) exhibited the highest vitamin C content, followed by kimchi (77.42±2.87 mg ascorbic acid/100 g d.w.). The highest total phenolic content was detected in kimchi and sauerkraut with 869.64±70.16 and 438.257±25.05 mg gallic acid equivalents/100 g fresh weight (f.w.), respectively. 50% of the scavenging effect (EC50) values of free radical scavenging activity (DPPH) in kimchi 14.6 mg/ml, followed by sauerkraut (15.52 mg/ml) and pickled cabbage (18.88 mg/ml). Results demonstrated that fermented cabbage products have a great potential with content of bioactive compounds, high antioxidant features promising high beneficial impacts.