Capacidad antioxidante del Kimchi elaborado en Ecuador a partir de Brassica oleracea var. capitata

Abstract

Kimchi is a fermented food consumed in South Korea approximately 2,000 years ago. The main objective of this research work was to evaluate the antioxidant capacity (AC) of Kimchi made in Ecuador, before and after the fermentation process. A formulation was used with certain modifications in relation to other investigations, whose main ingredient was Brassica oleracea var. capitata with 78.73 percent. Two batches were prepared and left to ferment in the dark at an average temperature of 17 degrees Celsius for 9 days. The samples to be analyzed were taken every 3 days, previously lyophilized and crushed. The antioxidant capacity of Kimchi was determined using the ABTS methodology, obtaining a relatively high value on day 0 (19975.43 more less 1999.35 micromoles Trolox equivalent per gram of dry sample), due to the presence of phytochemicals with antioxidant properties typical of the ingredients used. After nine days of fermentation the value increased (27393.71 more less 93.72 micromoles Trolox Equivalent per gram of dry sample),). In addition, it was found that the maximum value of antioxidant capacity was reached on the sixth day of treatment as there was no significant difference with the value found on the ninth day. The intervals of days 0-6, 0-9 and 3-9 presented statistically significant increases in CA, which were 31.22percent, 37.14 percent and 21.44percent, respectively.