Open AccessHealth-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products
Author(s) -
Anna Korus,
Emilia Bernaś,
Jarosław Korus
Publication year - 2021
Publication title -
international journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.479
H-Index - 18
eISSN - 2356-7015
pISSN - 2314-5765
DOI - 10.1155/2021/9925344
Subject(s) - abts , dpph , food science , chemistry , polyphenol , fermentation , dry matter , antioxidant , zoology , biology , biochemistry
The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity, pH, dietary fiber, and vitamins C, B 1 , and B 2 , as well as total polyphenols (TP) and antioxidant activity AA (ABTS, DPPH) in kimchi, were determined. In addition, color parameters were determined ( L ∗, a ∗, b ∗, C ∗, and h o ). Kimchi with the highest proportion of Chinese cabbage (63%) had the highest levels of dry matter (11.01 g), ash (2.57 g), and vitamins: C, B 1 , and B 2 (51 mg, 52 μ g, and 242 μ g, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μ mol Tx/g (ABTS) and 49.7 μ mol Tx/g (DPPH) due to its high level of TP (194 mg/100 g). Cucumber-derived kimchi (85%) also had a high content of TP (147 mg/100 g) and high AA of 88.7 μ mol Tx/g (ABTS) and 36.3 μ mol Tx/g (DPPH). Additionally, stuffed kimchi from kohlrabi (88%) had the highest amounts of total dietary fiber, 3.65 g/100 g fresh weight. In all products, red ( a ∗) and yellow ( b ∗) were the dominant colors, with values of L ∗ ranging between 32.63 and 53.16. In general, our studies have shown that depending on the raw materials used, kimchi is a good source of dietary fiber but also vitamins and polyphenols.