67B-26 |
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Y.-K. KIM1, E.-Y. Hong2, M.-H. Choi2, J. H. Kim3, and G.-H. Kim4. (1) Dept. of Food & Nutrition, DukSung WomenĄŻs University, Seoul, 132-714, South Korea, (2) Department of Food and Nutrition, Duksung WomenĄŻs University, South Korea, (3) School of Agricultural Biotechnology, Seoul National University, Shillim-dong Gwanak-gu, Seoul, 151-742, South Korea, (4) Dept. of Food & Nutrition, DukSung Women's University, #419 SsangMun-Dong, ToBong-Ku, Seoul, 132-714, South Korea Kimchi is popular food in the world as a Korean traditional side dish and a healthy food made from Chinese cabbages (Brassica campestris L. ssp. Peckinensis). The Chinese cabbages are Brassica vegetables which contain high amounts of glucosinolates. It has been contributed to the health promotion that glucosinolates of Brassica vegetables have been hydrolized into isothiocyanates and other degradation products. The Chinese cabbage is the most consumed vegetable in Asian countries, especially in Korea. Generally, levels of glucosinolates are variable in factors such as cultivars, growth conditions, different parts, and processing methods. This study was to perform qualitative and quantitative analyses on levels of different parts of glucosinolates in Kimchi made from Chinese cabbages. Glucosinolates in Kimchi were extracted by an anion exchange column, measured by GC, and confirmed by Mass spectroscopy. The glucosinolates in Chinese cabbages were 3-butenyl (gluconapin), 4-pentenyl (glucobrassicanapin), and 2-phenylethyl (gluconasturtiin) glucosinolates. The levels of glucosinolates in Kimchi were different according to the parts, cultivars, and also storage time.
Session 67B, Food Chemistry: Antioxidants and bioactive agents
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