Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis. (November 2020)

• Record Type: Journal Article
• Authors: Drašković Berger, Mirna; Vakula, Anita; Tepić Horecki, Aleksandra; Rakić, Dušan; Pavlić, Branimir; Malbaša, Radomir; Vitas, Jasmina; Jerković, Jelena; Šumić, Zdravko
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 133(2020)
• Publication Date: 2020-11
• Subjects: Fermented cabbage -- Antioxidant activity -- Ascorbic acid -- Organic acid -- Hierarchical cluster analysis; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.110083
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Variation of bioactive compounds content of fermented cabbage hybrid "Bravo" heads were investigated in the present study. The fermentation process was carried out under industrial conditions using combinations of NaCl content (60, 70, 80 g/kg), starter culture Lactobacillus plantarum 14D (0, 0.025, 0.050 g/kg) and temperature (18, 22, 26 °C). The cabbage sample obtained under conditions (60 g/kg, 0 g/kg, 22 °C) was taken as a referent. Samples were analysed after 5, 12, 27, 62 days in order to measure antioxidant activity, ascorbic, oxalic, acetic, formic, lactic, and succinic acid content. Sum of ranking differences and hierarchical cluster analysis for determination of optimal fermentation conditions in terms of antioxidant activity and ascorbic acid content were applied. During the fermentation pH was monitored and the results after 12 days, 4.37–3.51, proved to be the most suitable. Additionally, antioxidant activity reached its maximum after 12 days of cabbage fermentation, in general. The best result was obtained for the sample (60 g/kg, 0.050 g/kg, 22 °C) after 12 days of fermentation with highest value of antioxidant activity 16.09 mg/mL, while content of ascorbic, oxalic, acetic, formic, lactic and succinic acid amounted, 2.97, 13.39, 0.77, 1.21, 7.58 and 0.48 g/100 g dry matter, respectively. Highlights: Monitoring the cabbage fermentation set up at industrial conditions. Investigation of influence of starter culture application on the cabbage fermentation. Investigation of bioactive compounds content in fermented samples.