Changes in the antioxidant capacity of Yulmoo Mool-Kimchi with lotus leaf powder addition during storage periods

This study evaluates the enhancement of quality characteristics of Yulmoo Mool-Kimchi through the addition of lotus leaf powder, known for its excellent bioactive properties. The research analyzed changes in antioxidant activity during storage. The total polyphenol content steadily increased, with the lotus leaf powder-added Kimchi showing an initial high level of 19.45 μM GE/mL. The total flavonoid content peaked on day 9 before decreasing, with the lotus leaf powder-added Kimchi exhibiting approximately twice the initial flavonoid content compared to the control group. This increase in bioactive compounds due to the addition of lotus leaf powder significantly affected DPPH radical scavenging activity, ABTS radical scavenging activity, ORAC, and SOD activity, indicating superior antioxidant activity compared to the control group. In conclusion, the addition of lotus leaf powder to Yulmoo Mool-Kimchican enhance antioxidant activity while maintaining food quality and sensory quality. The findings of this study highlight the potential for developing high-value fermented foods with improved functionality through the use of various bioactive properties, including the antioxidant activity, provided by lotus leaves.