Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products
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, B1, and B2, as...
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Wiley
2021-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2021/9925344 |
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| author | Anna Korus Emilia Bernaś Jarosław Korus |
| author_facet | Anna Korus Emilia Bernaś Jarosław Korus |
| author_sort | Anna Korus |
| collection | DOAJ |
| description | 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, B1, and B2, 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 ho). 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, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol 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 μmol Tx/g (ABTS) and 36.3 μmol 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. |
| format | Article |
| id | doaj-art-ffc5ab7ce64f4405ac368255a891204e |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
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| series | International Journal of Food Science |
| spelling | doaj-art-ffc5ab7ce64f4405ac368255a891204e2025-02-03T06:47:56ZengWileyInternational Journal of Food Science2356-70152314-57652021-01-01202110.1155/2021/99253449925344Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant ProductsAnna Korus0Emilia Bernaś1Jarosław Korus2Department of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, PolandDepartment of Plant Product Technology and Nutrition Hygiene, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, PolandDepartment of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, PolandThe 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, B1, and B2, 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 ho). 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, B1, and B2 (51 mg, 52 μg, and 242 μg, respectively), expressed per 100 g of fresh weight. In addition, this product showed the highest total AA of 132.3 μmol Tx/g (ABTS) and 49.7 μmol 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 μmol Tx/g (ABTS) and 36.3 μmol 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.http://dx.doi.org/10.1155/2021/9925344 |
| spellingShingle | Anna Korus Emilia Bernaś Jarosław Korus Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products International Journal of Food Science |
| title | Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
| title_full | Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
| title_fullStr | Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
| title_full_unstemmed | Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
| title_short | Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
| title_sort | health promoting constituents and selected quality parameters of different types of kimchi fermented plant products |
| url | http://dx.doi.org/10.1155/2021/9925344 |
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