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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, B(1), and B(2)...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321756/ https://www.ncbi.nlm.nih.gov/pubmed/34336996 http://dx.doi.org/10.1155/2021/9925344 |
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author | Korus, Anna Bernaś, Emilia Korus, Jarosław |
author_facet | Korus, Anna Bernaś, Emilia Korus, Jarosław |
author_sort | Korus, Anna |
collection | PubMed |
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, 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 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 | Online Article Text |
id | pubmed-8321756 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Hindawi |
record_format | MEDLINE/PubMed |
spelling | pubmed-83217562021-07-31 Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products Korus, Anna Bernaś, Emilia Korus, Jarosław Int J Food Sci Research Article 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 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. Hindawi 2021-07-21 /pmc/articles/PMC8321756/ /pubmed/34336996 http://dx.doi.org/10.1155/2021/9925344 Text en Copyright © 2021 Anna Korus et al. https://creativecommons.org/licenses/by/4.0/This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Korus, Anna Bernaś, Emilia Korus, Jarosław Health-Promoting Constituents and Selected Quality Parameters of Different Types of Kimchi: Fermented Plant Products |
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 |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8321756/ https://www.ncbi.nlm.nih.gov/pubmed/34336996 http://dx.doi.org/10.1155/2021/9925344 |
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