Carotenoid Contents of Head-Type Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Leaves

Seong, Gi-Un; Kim, Jung-Bong; Chung, Shin-Kyo

doi:10.3746/jkfn.2018.47.9.912

jkfn

2018

DOI: 10.3746/jkfn.2018.47.9.912

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Carotenoid Contents of Head-Type Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Leaves

Gi-Un Seong¹,

Jung-Bong Kim²,

Shin-Kyo Chung³

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Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

Lee¹,

Oh²,

Hong³

et al. 2023

Korean J. Food Preserv.

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Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In this study, the physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), and nutritional (water- and fat-soluble vitamins) characteristics of two new kimchi cabbage varieties, namely red and gold kimchi cabbages (RKC and GKC, respectively), were analyzed and compared with those of the common kimchi cabbage (CKC). There were no significant differences in the thickness or length of the three kimchi cabbages, although RKC had the narrowest outer leaves among the three varieties (11.94 cm). Regarding chromaticity, yellowness was highest in GKC (29.86), whereas redness was highest in RKC (9.31). Furthermore, RKC had the highest recorded vitamin B6 and B9 (1,288.5 μg/100 g and 776.7 μg dietary folate equivalent/100 g, respectively). On the other hand, the fat-soluble vitamins vitamin A (β-carotene) and K (Phylloquinone) were both highest in GKC (907.1 μg/100 g and 712.2 μg/100 g, respectively). Generally, all kimchi cabbage samples contained high levels of vitamin E (1.8-4.9 mg α-tocopherol equivalent/100 g). RKC attained the highest antioxidant activity and total polyphenol and total flavonoid contents among the three kimchi cabbages. These results show that gold and red kimchi cabbage can be used as raw materials in the food-processing industry.

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Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

Lee¹,

Oh²,

Hong³

et al. 2023

Korean J. Food Preserv.

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Case Study of Winter Kimchi Cabbage Storage with Net Packaging, and comparison of Head Growth and Salting Characteristics between Winter and Spring Kimchi Cabbage

Lee¹

2020

J. Agirc. Life Sci.

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Carotenoid Contents of Head-Type Kimchi Cabbage (Brassica rapa L. ssp. pekinensis) Leaves

Cited by 2 publications

References 0 publications

Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

Case Study of Winter Kimchi Cabbage Storage with Net Packaging, and comparison of Head Growth and Salting Characteristics between Winter and Spring Kimchi Cabbage

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