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

doi:10.1016/j.jbiosc.2011.06.003

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

Department of Public Health Sciences

Research output: Contribution to journal › Article › peer-review

51 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 language	English
Pages (from-to)	356-359
Number of pages	4
Journal	Journal of Bioscience and Bioengineering
Volume	112
Issue number	4
DOIs	https://doi.org/10.1016/j.jbiosc.2011.06.003
Publication status	Published - 2011 Oct

Keywords

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

ASJC Scopus subject areas

Biotechnology
Bioengineering
Applied Microbiology and Biotechnology

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10.1016/j.jbiosc.2011.06.003

Cite this

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

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.",

keywords = "Antioxidant activity, Chinese cabbage, Kimchi, Over-ripened fermented kimchi, Short-term fermented kimchi",

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

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language = "English",

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T1 - Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period

AU - Park, Jung Min

AU - Shin, Jin Ho

AU - Gu, Ja Gyeong

AU - Yoon, Su Jin

AU - Song, Jae Chul

AU - Jeon, Woo Min

AU - Suh, Hyung Joo

AU - Chang, Un Jae

AU - Yang, Cheul Young

AU - Kim, Jin Man

PY - 2011/10

Y1 - 2011/10

N2 - 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.

AB - 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.

KW - Antioxidant activity

KW - Chinese cabbage

KW - Kimchi

KW - Over-ripened fermented kimchi

KW - Short-term fermented kimchi

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

Abstract

Keywords

ASJC Scopus subject areas

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