Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi

경엽식물 잎의 첨가가 김치의 발효 및 관능특성에 미치는 효과

  • Park, Dong-Ill (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Choi, A-Reum (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Woo, Hye-Jin (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Rhee, Seong-Kap (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Chae, Hee-Jeong (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University)
  • 박동일 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 최아름 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 우혜진 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 이성갑 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 채희정 (호서대학교 식품생물공학과 및 식품기능안전연구센터)
  • Published : 2010.04.30


The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.


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