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Phytochemical screening and antioxidant activity of spicy sauerkraut fermented with reduced salt

Author: 
David, D. and Dr. Estherlydia, D.
Subject Area: 
Physical Sciences and Engineering
Abstract: 

Sauerkraut fermentation is usually carried out in the presence of high sodium chloride amounts. However, nowadays consumers who prefer to consume a healthy product would opt for a low sodium content food with additional health benefits. Therefore, in the present study, sauerkraut was fermented with the addition of 0.5 % garlic, 0.1 % pepper and of 1.5 % non-iodized sodium chloride. The phytochemical and antioxidant activity of reduced salt spicy sauerkraut was evaluated. Results indicate that the pH of sauerkraut brine ranged between 5.0 to 3.57 over a period of 28 days fermentation. The total acidity expressed as percent lactic acid in sauerkraut ranged between 0.05 to 0.22 showing an increasing in the lactic acid over a period of fermentation. Nutrients like protein, copper, zinc and vitamin K is found to be higher in reduced salt spicy sauerkraut compared to that of traditional sauerkraut. Preliminary phytochemical screening of reduced salt spicy sauerkraut indicates the presence of carbohydrate, flavanoids, quinines, terpenoids, and phenol. Total Polyphenol Content (TPC) of reduced salt spicy sauerkraut was found to be high containing 36.7 mg GAE/100 ml. Spicy Sauerkraut could be a more healthy option for maintaining optimal nutrition goals.

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