Cabbage (Brassica oleracea L. var. capitata) fermentation: Variation of bioactive compounds, sum of ranking differences and cluster analysis

Abstract

Variation of bioactive compounds content of fermented cabbage hybrid “Bravo” heads were investigated in the present study. The fermentation process was carried out under industrial conditions using combinations of NaCl content (60, 70, 80 g/kg), starter culture Lactobacillus plantarum 14D (0, 0.025, 0.050 g/kg) and temperature (18, 22, 26 °C). The cabbage sample obtained under conditions (60 g/kg, 0 g/kg, 22 °C) was taken as a referent. Samples were analysed after 5, 12, 27, 62 days in order to measure antioxidant activity, ascorbic, oxalic, acetic, formic, lactic, and succinic acid content. Sum of ranking differences and hierarchical cluster analysis for determination of optimal fermentation conditions in terms of antioxidant activity and ascorbic acid content were applied. During the fermentation pH was monitored and the results after 12 days, 4.37–3.51, proved to be the most suitable. Additionally, antioxidant activity reached its maximum after 12 days of cabbage fermentation, in general. The best result was obtained for the sample (60 g/kg, 0.050 g/kg, 22 °C) after 12 days of fermentation with highest value of antioxidant activity 16.09 mg/mL, while content of ascorbic, oxalic, acetic, formic, lactic and succinic acid amounted, 2.97, 13.39, 0.77, 1.21, 7.58 and 0.48 g/100 g dry matter, respectively.