Table 7. Antioxidant properties of kimchi cabbages (Brassica rapa. L. ssp. pekinensis) (dry weight basis)
| Samples1) | Antioxidant activities | Antioxidant components |
| DPPH radical scavenging activity (μg GAE2)/g) | ABTS radical scavenging activity (mg AEE3)/g) | Total polyphenol content (mg GAE/g) | Total flavonoid content (μg QE4)/g) |
| CKC | 621.66±16.67b5) | 3.99±0.09b | 21.44±0.33b | 2.19±0.04b |
| GKC | 811.59±5.33b | 3.35±0.05b | 18.53±0.30c | 1.33±0.29c |
| RKC | 7,249.26±211.03a | 99.00±0.16a | 70.35±1.24a | 16.92±0.29a |
CKC, common kimchi cabbage; GKC, gold kimchi cabbage; RKC, red kimchi cabbage.
GAE, gallic acid equivalent.
AAE, ascorbic acid equivalent.
QE, quercetin equivalent.
Means with different superscript small letters in the same column for the different types of kimchi cabbages are significantly different at p<0.05.