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
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