Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis

Abstract

Kimchi, a traditional Korean food manufactured using various vegetables and other ingredients, such as garlic, ginger, and red pepper, imparts several health benefits. However, the variation in the bioactive compounds responsible for the health benefits of various kimchis is not well-characterized. Here, we analyzed the bioactive profile of eight kimchis, prepared using different vegetables as the main ingredient. We compared the major phytochemical compositions, including glucosinolates, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid contents in Baechu-kimchi (BC) and Baek-kimchi (BK) prepared using napa cabbage, Gat-kimchi (GT) prepared using mustard leaf, Kkakdugi (KD), Chonggak-kimchi (CGK), and Yeolmu-kimchi (YM) prepared using radish, Pa-kimchi (PA) prepared using green onion, and Oi-sobagi (OB) prepared using cucumber. Among glucosinolates, 4-methoxyglucobrassicin was abundant in BC and BK, wherein 4-methoxyglucobrassicin and glucoraphasatin were dominant in CGK, YM, and KD. The glucosinolate breakdown product ascorbigen was abundant in all kimchi. Carotenoids, particularly capsanthin from red chili pepper, were the highest in PA. YM and PA showed high chlorophyll contents, and ascorbic acid contents were almost two-fold higher in GT than in OB and BK. Total capsaicinoids, which confer pungency, were highest in OB. PA, GT, and no capsaicinoid were detected in BK, which contained no red chili pepper powder.