Chemical Composition and Antioxidant Activity of Traditional and Novel Fermented Vegetables

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Chemical Composition and Antioxidant Activity of Traditional and Novel Fermented Vegetables

Popis výsledku v původním jazyce

The objective of this study was to compare the chemical composition and antioxidant activity of traditional (white cabbage, whole cucumber, cucumber puree), not well known (red cabbage) and novel (beetroot, tomato puree) fermented vegetables. In lyophilized material the basic chemical composition and carotenoids content were determined. The content of total polyphenols, anthocyanins and antioxidant activity were measured spectrophotometrically in extracts. The study confirmed the differences in chemical composition of traditional and novel fermented vegetables. The all fermented vegetables were characterized by the highest content of total carbohydrates. Anthocyanins were identified only in red cabbage, beetroot, tomato whereas in the red cabbage was the most of them. The fermented red cabbage had the higher antioxidant activity, however new fermented products such as tomato puree and beetroot had the lowest compared to traditional fermented vegetables. Fermented vegetables may be beneficial for the prevention of chronic noncommunicable diseases. However, novel fermented vegetables require further research.

Název v anglickém jazyce

Chemical Composition and Antioxidant Activity of Traditional and Novel Fermented Vegetables

Popis výsledku anglicky

The objective of this study was to compare the chemical composition and antioxidant activity of traditional (white cabbage, whole cucumber, cucumber puree), not well known (red cabbage) and novel (beetroot, tomato puree) fermented vegetables. In lyophilized material the basic chemical composition and carotenoids content were determined. The content of total polyphenols, anthocyanins and antioxidant activity were measured spectrophotometrically in extracts. The study confirmed the differences in chemical composition of traditional and novel fermented vegetables. The all fermented vegetables were characterized by the highest content of total carbohydrates. Anthocyanins were identified only in red cabbage, beetroot, tomato whereas in the red cabbage was the most of them. The fermented red cabbage had the higher antioxidant activity, however new fermented products such as tomato puree and beetroot had the lowest compared to traditional fermented vegetables. Fermented vegetables may be beneficial for the prevention of chronic noncommunicable diseases. However, novel fermented vegetables require further research.

Druh

D - Stať ve sborníku

CEP obor

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OECD FORD obor

21101 - Food and beverages

Projekt

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Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2018

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

SKŁADNIKI BIOAKTYWNE SUROWCÓW I PRODUKTÓW ROŚLINNYCH

ISBN

978-83-946796-1-3

ISSN

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e-ISSN

neuvedeno

Počet stran výsledku

10

Strana od-do

193-202

Název nakladatele

Oddział Małopolski Polskiego Towarzystwa Technologów Żywności

Místo vydání

Kraków

Místo konání akce

Kraków

Datum konání akce

24. 9. 2018

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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