Evaluation of quality characteristics of Brassica campetris L. Treated with environmentally-friendly red clay-processed materials

Yoojin Seo, Inyong Yang, Sungjin Yoon, Sunggun Kim, Sooyoung Seo, Chu In Won, Wonwoo Cho, Sora Lee, Ho Duck Kang, Moon Young Yoon, Jung Keug Park, Byoungseung Yoo, Yoonhyuk Chang, Youngseung Lee

Research output: Contribution to journalArticlepeer-review

1 Scopus citations

Abstract

Quality characteristics of Korean cabbage treated with red clay-processed materials (RCPM) were evaluated. Two different types of RCPM treatments including a control were applied for the cultivation of cabbage. General components, nutrients, antioxidant activities, textures, and sensory evaluation were assessed. For the nutrition components analysis, RCPM-treated cabbage showed higher contents of potassium and riboflavin along with lower content of sodium compared to the control. RCPM-treated cabbage exhibited higher total polyphenol contents than those of the control, indicating higher antioxidant activities. For the textural analysis under refrigeration over 4 weeks, RCPM-treated samples showed more stable textures based on higher hardness values than the control and RC. Results of this study indicate that RCPM would be of benefit to produce high-value added cabbage of premium quality.

Original languageEnglish
Pages (from-to)732-738
Number of pages7
JournalJournal of the Korean Society of Food Science and Nutrition
Volume44
Issue number5
DOIs
StatePublished - 1 May 2015

Keywords

  • Antioxidant activity
  • Cabbage
  • Red clay processed materials
  • Texture

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