Changes of anthocyanin, vitamin C content and antioxidant activities of purple cabbage pickle during fermentation process
Journal Title: Scholars Academic Journal of Biosciences - Year 2014, Vol 2, Issue 12
Abstract
Pickle was made using the purple cabbage as raw material to ferment, and the changes of anthocyanin, vitamin C content and antioxidant activities of purple cabbage pickle during fermentation process were investigated. The results showed that with the extension of fermentation time, anthocyanin content decreased, and vitamin C content first increased and then decreased. With regard to antioxidant activity, DPPH radical scavenging ability and reducing power decreased, but Fe2+ chelating activity increased with fermentation time extention. From the nutrition perspective, it was suggested that purple cabbage pickle should be eaten as early as possible.
Authors and Affiliations
Weiqin Li, Shaoying Zhang, Qinya Li
Keywords
Related Articles
- EP ID EP379038
- DOI -
- Views 51
- Downloads 0
Triphytochemistry and in vitro antibacterial activity of root extracts Cochlospermum planchonii Hook f. ex. Planch (Cochlospermaceae) on multireristant strains.
Cochlospermum planchonii is a food, medicinal and dye plant known in Ivory Coast under the common name "Kpôlorgô" in Sénoufo. It is widely used in traditional medicine in areas of sub-Saharan savannahs Ivorian and West A...
Bioactive Crude Extracts from Several Psychrobacter alimentarius Isolated from Indonesian Coastal Sediment
In previous study, 141 isolates of marine bacteria were successfully isolated from Indonesian coastal sediment. This study was aimed to investigate whether crude extracts of these selected isolates exerted potential anti...
Principal Component Analysis towards viability of Cicer arietinumseeds using electric field under laboratory condition
Abstract:The impact of power lines on the crops are well established from different observations over the globe. In this work we have carried out an experiment in laboratory to observe the influence of electric field on...
Effect of carbon and nitrogen sources on biodegradation of textile azo dye Reactive Violet 5 by Pseudomonas aeruginosa GSM3
Abstract: The aim of this work is to study the effect of various carbon and nitrogen sources on decolorization of Reactive Violet 5 by bacterial strain GSM3which was isolated from dye contaminated soil sample. This poten...
Bioactivity of leaf extracts from Hyptis suaveolens against Storage Mycoflora
The Cereals, pulses, oilseeds etc. are very important products for storage. A safe storage place must be provided for the grain produced until it is needed for consumption and multiplication purposes. Since grain product...