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Article

Plant-Derived Biomolecules in Fermented Cabbage

Marja Tolonen, Marianne Taipale, Britta Viander, Juha-Matti Pihlava, Hannu Korhonen, and Eeva-Liisa Ryhänen*

MTT Agrifood Research Finland, Food Research, FIN-31600 Jokioinen, Finland

J. Agric. Food Chem., 2002, 50 (23), pp 6798–6803

DOI: 10.1021/jf0109017

Publication Date (Web): October 9, 2002

To whom correspondence should be addressed (telephone +358-3-41883273; fax +358-3-4188324; email eeva-liisa.ryhanen@mtt.fi).

Abstract

The formation of plant-derived biomolecules during sauerkraut fermentation was studied. Cabbage was fermented with a starter culture, and the results were compared to the results of spontaneous fermentation. The concentration of flavonoids and glucosinolates was analyzed by HPLC, and that of the glucosinolate breakdown products, by GC-MS. Of the 20 different flavonoids tested, only kaempferol was found (0.9 mg/ kg FW, fresh weight). The content of kaempferol remained constant in the cabbage fiber matrix over the fermentation process. The nitrite concentration was below the detection limit in both fermentations. The total glucosinolate content in the raw material was 3.71 μmol/g DW, dry weight. Glucosinolates were totally decomposed in both fermentations during two weeks, and different types of breakdown products were formed. Isothiocyanates, indole-3-carbinol, goitrin, allyl cyanide, and nitriles were determined in the fermented cabbage. Isothiocyanates and allyl cyanide were the predominant breakdown products in both fermentations. Sulforaphane nitrile and goitrin were found only in small quantities in the end products.

Keywords: sauerkraut; glucosinolates; glucosinolate breakdown products; flavonoids; cabbage; fermentation

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