Article ID: NSKKK-D-25-00032
To elucidate the potential novel functions and health benefits of red beet, the present study compared the antioxidant properties, polyphenol contents, and flavor characteristics of kimchi prepared with red beet and Japanese radish. Samples of red beet kimchi and Japanese radish kimchi that had been fermented for 0, 3, 7 and 14 days were analyzed. In all samples, DPPH radical scavenging activity and total polyphenol content were consistently higher in red beet kimchi than in Japanese radish kimchi. The results of sensory evaluations revealed that red beet kimchi was sweeter and less acidic than Japanese radish kimchi, suggesting that red beet kimchi may be preferred by people who dislike acidic kimchi. Furthermore, red beet kimchi had higher functionality and appeared to be more palatable than Japanese radish kimchi.
