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Plant-derived biomolecules in fermented cabbage
Marja Tolonen1, Marianne Taipale, Britta Viander
1MTT Agrifood Research Finland, Food Research, FIN-31600 Jokioinen, Finland.
Journal of Agricultural and Food Chemistry
|October 31, 2002
Summary
Sauerkraut fermentation breaks down glucosinolates into compounds like isothiocyanates and allyl cyanide. Kaempferol, a flavonoid, remained stable throughout the process in both starter culture and spontaneous fermentations.
Area of Science:
- Food Science
- Biochemistry
- Microbiology
Background:
- Sauerkraut fermentation involves complex biochemical transformations of plant-derived compounds.
- Understanding the formation and degradation of bioactive molecules is crucial for food quality and health benefits.
Purpose of the Study:
- To investigate the formation of plant-derived biomolecules during sauerkraut fermentation.
- To compare the impact of starter culture versus spontaneous fermentation on these compounds.
- To analyze the concentrations of flavonoids and glucosinolates and their breakdown products.
Main Methods:
- High-performance liquid chromatography (HPLC) was used to analyze flavonoids and glucosinolates.
- Gas chromatography-mass spectrometry (GC-MS) was employed to identify glucosinolate breakdown products.
- Fermentation was conducted using both a starter culture and spontaneous methods.
Main Results:
- Kaempferol was the only detected flavonoid, remaining constant throughout fermentation.
- Glucosinolates were fully decomposed within two weeks in both fermentation types.
- Isothiocyanates and allyl cyanide were the predominant glucosinolate breakdown products identified.
Conclusions:
- Sauerkraut fermentation leads to the complete breakdown of glucosinolates into bioactive compounds.
- The fermentation process, whether spontaneous or starter-cultured, results in similar profiles of major breakdown products.
- Kaempferol content is stable, indicating its resilience during sauerkraut production.
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