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

J Biosci Bioeng. 2011 Oct;112(4):356-9. doi: 10.1016/j.jbiosc.2011.06.003. Epub 2011 Jul 13.

Abstract

This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7days) 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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Anti-Infective Agents / pharmacology
  • Antioxidants / pharmacology*
  • Brassica / chemistry
  • Fermentation*
  • Food Additives
  • Humans
  • Male

Substances

  • Anti-Infective Agents
  • Antioxidants
  • Food Additives