Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)

Kimchi cabbage is widely consumed in Korea, with the popularity of this pickled vegetable dish growing internationally due to its health benefits. In study, physical (size, color), functional (antioxidant activity, total polyphenol, and flavonoid content), nutritional (water- fat-soluble vitamins) characteristics two new kimchi varieties, namely red gold cabbages (RKC GKC, respectively), were analyzed compared those common (CKC). There no significant differences thickness or length three cabbages, although RKC had narrowest outer leaves among varieties (11.94 cm). Regarding chromaticity, yellowness was highest GKC (29.86), whereas redness (9.31). Furthermore, recorded vitamin B6 B9 (1,288.5 μg/100 g 776.7 μg dietary folate equivalent/100 g, respectively). On other hand, vitamins A (β-carotene) K (Phylloquinone) both (907.1 712.2 Generally, all samples contained high levels E (1.8-4.9 mg α-tocopherol g). attained antioxidant activity polyphenol contents cabbages. These results show that can be used as raw materials food-processing industry.