THE EFFECT OF PICKLING ON TOTAL PHENOLIC CONTENTS AND ANTIOXIDANT ACTIVITY OF 10 VEGETABLES

Abstract

Epidemiological evidence suggests the critical role of vegetable consumption in preventing chronic degener­ative diseases. Considering that pickle is a widely con­sumption type of vegetable in Turkish diet the objective of the present study was to assess the total phenol con­tent and antioxidant capacity of pickled vegetables. For this purpose total antioxidant capacity of 10 fresh and pickled vegetables was analysed by DPPH (2,20-diphe­nyl-1-picryl hydrazyl) radical scavenging activity and Trolox equivalent antioxidant capacity (TEAC) meth­ods and total phenolic content (TPC) using Folin–Cio­calteu reagent. Following the pickling in 15^th day there was a significant (P<0.05) decrease in TPC of all veg­etables, in contrast this TPC increased significantly af­ter 30^th day. Also at 60^th day of pickling the TEAC val­ues of all vegetables are increased significantly (P<0.05), but DPPH values of green pepper, cauliflower, cucumber and sneak melon decreased compared with fresh state. Our findings suggest that, pickling process is relatively a good method for the preservation of phe­nolic acids in vegetables, and most of the antioxidant capacities remained after 30^th day of fermentation.

Keywords

• Total phenol content,total antioxidant capacity,pickling

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