Some Special Properties of Fermented Products with Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchi

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dc.contributor.authorÖzer, Ceren
dc.contributor.authorYıldırım, Hatice
dc.date.accessioned2020-12-01T12:36:53Z
dc.date.available2020-12-01T12:36:53Z
dc.date.issued2019
dc.departmentEge Üniversitesien_US
dc.description.abstractConsumption of fermented products rich in antioxidants, anti-inflammatory, anti-diabetes, antiobesity 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.en_US
dc.identifier.doi10.24925/turjaf.v7i3.490-497.2350
dc.identifier.endpage497en_US
dc.identifier.issn2148-127X
dc.identifier.issn2148-127X
dc.identifier.issue3en_US
dc.identifier.startpage490en_US
dc.identifier.urihttps://doi.org/10.24925/turjaf.v7i3.490-497.2350
dc.identifier.urihttps://app.trdizin.gov.tr//makale/TXpVME5ETTJOZz09
dc.identifier.urihttps://hdl.handle.net/11454/67047
dc.identifier.volume7en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTürk Tarım - Gıda Bilim ve Teknoloji dergisien_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject0-Belirleneceken_US
dc.titleSome Special Properties of Fermented Products with Cabbage Origin: Pickled Cabbage, Sauerkraut and Kimchien_US
dc.typeArticleen_US

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