Comparison of chemical composition of fresh and fermented cabbage juice

Jansone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology; Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava . Faculty of Food Technology. Dept. of Food Technology

Comparison of chemical composition of fresh and fermented cabbage juice

2019

Jansone, L., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology | Kampuse, S., Latvia Univ. of Life Sciences and Technologies, Jelgava (Latvia). Faculty of Food Technology. Dept. of Food Technology

White cabbage (Brassica oleracea var. capitata) is an affordable and available vegetable in local markets around the globe. It is a source of vitamins, micro and macro nutrients. The aim of this study was to compare the chemical composition of fresh and fermented cabbage juices from three different varieties. In this study vitamin C content, antiradical activity, total phenolic content, and total carotenes were determined. Results show a significant (p is less than 0.05) influence of cabbage variety on vitamin C content. Fermentation process decreased vitamin C content in the variety ‘Selma’ but increased in ‘Ramkila’ and ‘Kilpatons’. There were no significant differences between varieties (p is greater than 0.05) in the antiradical activity (by DPPH method) of fresh cabbage juice while fermentation process slightly increased it in varieties ‘Ramkila’ and ‘Kilpatons’ but significantly increased it in ‘Selma’ (from 96.66 for fresh to 189.54 mg 100 gE-1 on dry weight (DW) for fermented). There was no consistency in the antiradical activity by ABTS⁺ method. Fermentation process slightly decreased it in variety ‘Ramkila’, significantly decreased it in variety ‘Selma’ (805.72 for fresh to 356.76 mg 100 gE-1 DW for fermented) but significantly increased in ‘Kilpatons’ (517.09 for fresh to 845.48 mg 100 gE-1 DW for fermented). Fermentation process significantly influenced contents of total phenolic compounds in two varieties – ‘Ramkila’ (1176.1 for fresh to 1637.7 mg 100gE-1 DW for fermented) and ‘Kilpatons’ (1106.3 for fresh to 1872.9 mg 100gE-1 DW for fermented). Results showed that white cabbage or sauerkraut is not a beneficial source of carotenes.

Show more [+]

AGROVOC Keywords

alimentos fermentados analytical methods antioxidantes antioxidants antioxydant cabbages chemical composition chou pomme composition chimique fenol fermented foods fresh products jugo de hortalizas latvia letonia lettonie phenol phenols productos frescos produit frais repollo statistical methods technique analytique vegetable juices

Bibliographic information

Published in

FOODBALT (Latvia) | Baltic Conference on Food Science and Technology : conference proceedings

Issue 13/2019 ISSN 2255-9817

Publisher

LLU

Pagination

p. 160−164

Other Subjects

Tecnicas analiticas; Composicion quimica; Metodos estadisticos; Aliment fermente; Jus de legume; Methode statistique

Language

English

Note

Summary (En)

4 fig., 23 ref.

Type

Conference; Web Site; Ams

Source

FOODBALT 2019. 13th Baltic Conference on Food Science and Technology “Food. Nutrition. Well-being”, Jelgava, [Latvia], May 2–3, 2019: conference proceedings, Straumite, E.Galoburda, R..- Jelgava (Latvia): LLU, 2019. Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019.- p. 160−164

Conference

Baltic Conference on Food Science and Technology and North and East European Congress on Food, 13, 5, Jelgava (Latvia), 2–3 May 2019

In AGRIS since: 2019-09-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Fundamental Library of Latvia University of Life Sciences and Technologies

Discover this data provider's collection in AGRIS

Links

DOI http://llufb.llu.lv/conference/foodbalt/2019/Jansone_Kampuse_N055_FoodBalt2019.pdf http://llufb.llu.lv/conference/foodbalt/2019/FoodBalt_2019_proceedings.pdf

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]