Impact of Fermentation on the Antioxidant and Proximate Composition of Selected Cabbage (Brassica oleracea) Varieties

Abstract

The study investigated how fermentation affects the antioxidant and proximate properties of white and red cabbage (Brassica oleracea var. capitata f. alba and rubra, respectively) and compared these effects to their unfermented counterparts. The fermentation process, carried out according to standard procedures, resulted in improved antioxidant properties, as measured by the DPPH assay. Red cabbage showed significant improvements, with antioxidant activity increasing from 43.81% at a 100 mg/L concentration to 72.45% at a 200 mg/L concentration. In contrast, white cabbage exhibited lower antioxidant activity, with values of 9.9% and 28.29% at the same concentrations. Fermentation also led to increases in protein content for both types of cabbage, with white cabbage rising from 19.77% to 20.48% and red cabbage from 19.85% to 20.55%. Similarly, moisture content increased in both varieties, from 24.06% to 27.49% in white cabbage and from 24.05% to 27.41% in red cabbage. Crude fibre content also saw an increase in both cabbages, with white cabbage increasing from 2.41% to 3.06% and red cabbage from 3.46% to 3.90%. On the other hand, carbohydrate content decreased in both types: white cabbage from 51.31% to 46.86% and red cabbage from 49.88% to 46.10%. In comparison to the unfermented samples, both fermented white and red cabbage displayed enhanced antioxidant activity and improved nutritional properties. This indicates that fermentation can significantly boost both the antioxidant and nutritional value of cabbage.