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KMID : 1011620180340030287
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 3 p.287 ~ p.294
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Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activities of Turnip Mul-kimchi
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Kim Sun-Hoi
Kim Ji-Hyeung
Eum Sun-Ah
Han Young-Sun
Hur Myung-Je
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Abstract
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Purpose: This study examined the effects of aronia, beet and prickly pear powder on the properties of mul-kimchi made of turnip.
Methods: Each turnip mul-kimchi was made by adding 0.2% aronia, beet or prickly pear powder. After a 24 hour fermentation process at 25°C, it was stored at 4°C. The antioxidant activities and quality characteristics of turnip mul-kimchi during 34 days of storage at 4°C were compared. The antioxidant activities were evaluated using DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) and ABTS (2,2’-azinobis-3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging methods, as well as FRAP (ferric reducing antioxidant power) assays and the total polyphenol content.
Results: The antioxidant activity of aronia-added turnip mul-kimchi was higher than that of the control and others. The vitamin C content was the highest on day 6, with the following levels: aronia-added turnip mul-kimchi (182.36 mg/kg), beet-added turnip mul-kimchi (171.80 mg/kg), prickly pear-added turnip mul-kimchi (163.80 mg/kg) and control group (158.85 mg/kg).
Conclusion: The addition of aronia powder can improve the quality characteristics and antioxidant activities of turnip mul-kimchi.
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KEYWORD
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turnip mul-kimchi, aronia, beet, prickly pear, antioxidant activity
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