Application of green tea to enhance the antioxidant properties of fermented cauliflower

Consumers and producers are constantly looking for new products with improved or modified properties. The aim of the study was to determine the effect of dried green tea leaves on the antioxidant activity and sensory properties of fermented cauliflower. The vegetable was fermented in brine with and without tea. The proximate composition, total polyphenols content, antioxidant properties, and sensory properties of fermented cauliflowers as well as brine acidity and pH were determined. Tea significantly increased their antioxidant activity (DPPH increased from 0.172 to 5.21 µM TE/g and 3.9 on days 7 and 14, respectively; TEAC-from 0.581 to 11.48 and 12.26 µM TE/g; and FRAP-from 35.1 to 225.1 and 237.5 µM TE/g, respectively), even at the lowest concentration. The highest sensory notes were obtained for samples fermented for 7 days with 3% and 4% tea additions, and for 14 days with 0.5% and 1%. The addition of tea did not negatively affect the texture of the cauliflower. The research resulted in a fermented product with increased antioxidant content. Its introduction into the human diet will increase the amount of health-promoting substances and reduce the risk of serious illnesses.