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, cilt.7, ss.490-497, 2019 (Diğer Kurumların Hakemli Dergileri)

  • Cilt numarası: 7 Konu: 3
  • Basım Tarihi: 2019
  • Doi Numarası: 10.24925/turjaf.v7i3.490-497.2350
  • Dergi Adı: Turkish Journal of Agriculture – Food Science and Technology
  • Sayfa Sayıları: ss.490-497

Özet

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.