Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

  • Kang-Hee Lee (Department of Food Science and Technology, Sunchon National University) ;
  • Seung-min Oh (Department of Food Science and Technology, Sunchon National University) ;
  • Won-Ho Hong (Department of Food Science and Technology, Sunchon National University) ;
  • Jiyeon Chun (Department of Food Science and Technology, Sunchon National University)
  • Received : 2023.01.27
  • Accepted : 2023.03.27
  • Published : 2023.04.30
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Abstract

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B6 and B9 (1,288.5 ㎍/100 g and 776.7 ㎍ dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 ㎍/100 g and 712.2 ㎍/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

Keywords

Acknowledgement

This research was supported by "Regional Innobation Strategy (RIS)" through the National Research Foundation of Korea (NRF) funded by the Minstry of Education(Moe) (2021RIS-002).

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