Changes in the phenolic compounds and antioxidant activities of mustard leaf (Brassica juncea) kimchi extracts during different fermentation periods

• Published in: Food science and biotechnology Vol. 26; no. 1; pp. 105 - 112
• Main Authors: Park, Seo-Yeon, Jang, Hye-Lim, Lee, Jong-Hun, Choi, Youngmin, Kim, Haengran, Hwang, Jinbong, Seo, Dongwon, Kim, Sanghee, Nam, Jin-Sik
• Format: Journal Article
• Language: English
• Published: Seoul The Korean Society of Food Science and Technology 01.02.2017; Springer Nature B.V; 한국식품과학회
• Subjects: Chemistry; Chemistry and Materials Science; Food Science; Methanol; Nutrition; 식품과학; fermentation period; kimchi; antioxidant activity; phenolic content; mustard leaf
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-017-0014-5

This study was conducted to investigate the changes in the total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activities of 80% methanol and water extracts from mustard leaf kimchi during different fermentation periods. The methanol extract exhibited higher TPC and TFC than the water extract. Both extracts from kimchi fermented for two months showed the highest antioxidant effects against the scavenging activities of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radicals and 2,2-azino-bis diammonium salt (ABTS) radicals. Moreover, the methanol extract from kimchi fermented for two months showed the highest nitrite scavenging activity. The highest metal (Fe 2+ ) chelating effect of the methanol extract and water extract was observed after three months and one month, respectively. Caffeic acid showed the highest increase with fermentation. These findings suggest that the antioxidant activities of kimchi depend on the fermentation period. Accordingly, this study provides basic data for improving the antioxidant activity of mustard leaf kimchi through the establishment of their fermentation period.