Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature
2017
Drašković, Mirna (Faculty of Technology, Novi Sad (Serbia)) | Tepić-Horecki, Aleksandra (Faculty of Technology, Novi Sad (Serbia)) | Šumić, Zdravko (Faculty of Technology, Novi Sad (Serbia)) | Malbaša, Radomir (Faculty of Technology, Novi Sad (Serbia)) | Vitas, Jasmina (Faculty of Technology, Novi Sad (Serbia)) | Pavlić, Branimir (Faculty of Technology, Novi Sad (Serbia)) | Vakula, Anita (Faculty of Technology, Novi Sad (Serbia))
The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18 °C, 18-20 °C and 20-22 °C for 40 days. Dry weight, soluble dry weight, pH value, water activity, salt and sugar concentration, total acidity, penetration force, total color change, total phenolic compounds and organic acidswere investigated as the most important quality parameters. The highest content of total phenol compounds, as well as the highest contents of oxalic and acetic acidswas obtained in cabbage and brine sample fermented at 16-18 °C. The highest content of lactic acid in the cabbage sample fermented at 20-22 °C was obtained. In the case of brine samples, the highest contents of oxalic and lactic acids in samples fermented at 16-18 °C were observed, while the highest content of acetic acid in the sample fermented at 20-22 °C was obtained. Formic acid in cabbage and brine samples only in samples fermented at 20-22 °C was detected.
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