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http://dx.doi.org/10.3839/jabc.2022.041

Physicochemical characteristics and antioxidant activity of kimchi during fermentation  

Ji Myung Choi (Department of Food and Nutrition, Kyungsung University)
Eun Ju Cho (Department of Food Science and Nutrition, Pusan National University)
Hyun Young Kim (Department of Food Science and Nutrition, Gyeongsang National University)
Ah Young Lee (Department of Food Science and Nutrition, Gyeongsang National University)
Jine Shang Choi (Department of Food Science and Technology, Gyeongsang National University)
Publication Information
Journal of Applied Biological Chemistry / v.65, no.4, 2022 , pp. 321-327 More about this Journal
Abstract
In the present study, we investigated the physicochemical characteristics and antioxidant activity of kimchi during the fermentation process. Kimchi was fermented at 18.5 ℃, then after one day, the storage temperature was changed to 5 ℃ without fresh kimchi (Fresh; pH 5.6, total acidity 0.3%), which obtained optimum-ripened kimchi (OptR; pH 4.3, total acidity 0.64%), and over-ripened kimchi (OvR; pH 3.8, total acidity 1.24%). As a result, the glucosinolates content of the kimchi was increased during the fermentation process. Among the glucosinolates, glucoraphanin possesses the highest amounts in kimchi. In addition, the contents of sulforaphane and total polyphenol, which are common antioxidant compounds, were increased during the fermentation process. To evaluate the antioxidant activities of Fresh, OptR, and OvR, we measured 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (·OH) radicals radical scavenging activity in vitro. Fresh, OptR, and OvR exerted DPPH and ·OH radical scavenging activities dose-dependently. In particular, the ·OH radical scavenging activities of OptR and OvR were higher than that of Fresh. Therefore, we suggest that kimchi at the ripe and over-ripe stage is considered to have high antioxidant activity by increasing glucosinolate, sulforaphane, and total polyphenols, compared with fresh kimchi.
Keywords
Antioxidants; Free radicals; Glucosinolates; Kimchi; Sulforaphane;
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