Changes in Chlorophylls and Carotenoids of Mustard Leaf Kimchi during Fermentation and Their Antioxidative Activities on the Lipid Oxidation

갓김치의 발효과정 중 Chlorophylls 및 Carotenoids의 변화와 동획분의 항산화성

  • 송은승 (부산대학교 식품영양학과 및 김치연구소) ;
  • 전영수 (부산대학교 식품영양학과 및 김치연구소) ;
  • 최홍식 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 1997.08.01

Abstract

Changes of chlorophylls and carotenoids and antioxidative characteristics of crude chlorophylls and carotenoids(CCC) of mustard leaf kimchi(MLK) were investigated during the fermentation at 15$^{\circ}C$ for 25 days. At the beginning of fermentation chlorophylls were decreased rapidly, however, all chlorophylls and chlorophyllides were converted to pheophytins and pheophorbides at the final stage of fermentation. Total chlorophyll content remained constantly during the fermentation but 43.7% destruction of carotenoids was observed at 25 days of fermentation. Antioxidative activities of CCC from MLK against autoxidation of linoleic acid were significant(p<0.05) and much higher than those of $\alpha$-tocopherol. Fermentation period did not affect antioxidative activities of CCC of MLK. When the CCC of MLK was added to the autoxidation system of linoleic acid, degradation of total chlorophylls were observed to be slower than that of total carotenoids.

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