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.
Показать больше [+] Меньше [-]