☆ 4.4 Article

Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2011)

Journal

JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Volume 112, Issue 4, Pages 356-359

Publisher

SOC BIOSCIENCE BIOENGINEERING JAPAN

DOI: 10.1016/j.jbiosc.2011.06.003

Keywords

Chinese cabbage; Kimchi; Short-term fermented kimchi; Over-ripened fermented kimchi; Antioxidant activity

Categories

Biotechnology & Applied Microbiology Food Science & Technology

Funding

Brain Korea 21 projects (Republic of Korea)

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Abstract

This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7 days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes. (c) 2011, The Society for Biotechnology, Japan. All rights reserved.

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