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

Jung Min Park, Jin Ho Shin, Ja Gyeong Gu, Su Jin Yoon, Jae Chul Song, Woo Min Jeon, Hyung Joo Suh, Un Jae Chang, Cheul Young Yang, Jin Man Kim

Research output: Contribution to journalArticle

33 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)356-359
Number of pages4
JournalJournal of Bioscience and Bioengineering
Volume112
Issue number4
DOIs
Publication statusPublished - 2011 Oct 1

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology
  • Bioengineering

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  • Cite this

    Park, J. M., Shin, J. H., Gu, J. G., Yoon, S. J., Song, J. C., Jeon, W. M., Suh, H. J., Chang, U. J., Yang, C. Y., & Kim, J. M. (2011). Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period. Journal of Bioscience and Bioengineering, 112(4), 356-359. https://doi.org/10.1016/j.jbiosc.2011.06.003