Capillary Gas Chromatography Analysis of the Chemical Changes during Fermentation of Cabbage (Brassica Oleracea variety capitata) Juice
Journal Title: International Journal of Research in Chemistry and Environment (IJRCE) - Year 2012, Vol 2, Issue 2
Abstract
The aim of this study was to profile the chemical changes in cabbage juice during natural fermentation of cabbage (Brassica Oleracea variety capitata) using capillary gas chromatography. Flavor compounds in juices from cabbage naturally fermented for 7, 14, 21 and 28 days from three geographically different regions in Kenya were extracted using dichloromethane. The compounds were separated, detected, and quantitated using capillary gas chromatography interfaced with a flame ionization detector and a mass selective detector. The compounds were identified using mass spectral database and retention times of the corresponding pure chemical standards. The major groups of compounds identified were volatile organic acids, aldehydes, ketones, alcohols and phenols, irrespective of cabbage source and duration of fermentation. Juices had different compound profiles with significant differences (p<0.05) in the amounts of the compounds by region and duration of fermentation. These results indicate that the duration of fermentation influence the flavor compounds profile of fermented cabbage juice. It was concluded that the flavor volatiles from cabbage juice may be important not only for the identity of cabbage juice, but the fermentation process could enhance the bioactive compounds, including phenolics and glucosinolates making them have bio-preservative possibilities for meat preservation in the food industry.
Authors and Affiliations
Gogo L. , Shitandi A. , Torto B. , Lokuruka M.
Keywords
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