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Antioxidant properties in functional kimchi
Author(s) -
Kang Soon Ah,
Kim Mija,
Kim TaeSoon,
Jang Kihyo,
Cho Eun Ju,
Park KunYoung
Publication year - 2015
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.29.1_supplement.922.10
Subject(s) - abts , dpph , functional food , antioxidant , food science , chemistry , mushroom , pepper , biochemistry
Antioxidative activities of functional kimchi, which were made of mustard leaf, Chinese pepper, mushroom, and sea tangle juice to standard kimchi were using total phenolic contents, DPPH radical scavenging, ABTS anion scavenging, FRAP reducing power, and ORAC value. Kimchi is famous health food in the world. It has a high concentration and a wider range of functional and bioactive substances. Many researchers reported that Kimchi has many health benefits such as antioxidant, anti‐cancer, antimicrobial, and anti‐diabetic effects. As results, DPPH radical and ABTS anion scavenging activities of functional kimchi were significantly higher than those of standard kimchi by 2.7 and 1.7 fold, representatively (P<0.05). Also, The FRAP reducing power and ORAC value of functional kimchi showed increase compared to standard kimchi by 1.6 and 1.1 fold, representatively. Our results suggest that functional kimchi may be a potent antioxidant source and development of antioxidant enhancing functional food that may be utilized for the effective treatment of oxidant conditions.