DOI: 10.36347/sajb.2014.v02i12.016

Pages: 925-929

Pickle was made using the purple cabbage as raw material to ferment, and the changes of anthocyanin, vitamin C content and antioxidant activities of purple cabbage pickle during fermentation process were investigated. The results showed that with the extension of fermentation time, anthocyanin content decreased, and vitamin C content first increased and then decreased. With regard to antioxidant activity, DPPH radical scavenging ability and reducing power decreased, but Fe2+ chelating activity increased with fermentation time extention. From the nutrition perspective, it was suggested that purple cabbage pickle should be eaten as early as possible.