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Effect of Red Pepper Seed on Kimchi Antioxidant Activity During Fermentation  

Sim, Ki-Hyeon (Department of Food and Nutrition, Sookmyung Women's University)
Han, Young-Sil (Department of Food and Nutrition, Sookmyung Women's University)
Publication Information
Food Science and Biotechnology / v.17, no.2, 2008 , pp. 295-301 More about this Journal
Abstract
In this study, the antioxidant activities of red pepper seed kimchi extracts were examined. The extracts were evaluated by various antioxidant assays that included determinations of total phenolic and flavonoid contents, DPPH radical scavenging, superoxide anion radical scavenging, nitric oxide scavenging, superoxide dismutase (SOD) activity, metal chelating activity, and reducing power. All the kimchi extracts showed strong antioxidant activities by the tested methods. The 7% red pepper seed kimchi that was fermented for 6 days possessed the highest activity according to the performed tests. Yet, the highest scavenging activity was exhibited against nitrite, by extracts from kimchi for 0 day of fermentation rather than 6 days. All the activities for the kimchi fermented for 0 day with the addition of 7% red pepper seed increased markedly with an increase in concentration. With the exception of metal chelating and SOD activities, for the antioxidant properties assayed, the red pepper seed kimchi extracts were found to be highly effective.
Keywords
antioxidant activity; red pepper seed kimchi;
Citations & Related Records
Times Cited By KSCI : 13  (Citation Analysis)
Times Cited By Web Of Science : 6  (Related Records In Web of Science)
Times Cited By SCOPUS : 7
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