Watery kimchi is a traditional fermented food served with its soup. In this study, we collected 21 samples of yeolmu mul kimchi (YMK), dongchimi (DC), and nabak kimchi (NK), respectively, which are the most popular watery kimchi in Korea. A composite sample of each watery kimchi was prepared for estimation of their bioactive compounds and antioxidant activities. Of the three kimchi types, YMK had the highest total carotenoid content (63.78 ± 4.88 mg/100 g, of which lutein, capsanthin, and β-carotene were the main carotenoids), and DC had the lowest (3.50 ± 0.12 mg/100 g). YMK also had the highest contents of chlorophyll (250.1 ± 3.91 mg/100 g), ascorbic acid (447.16 ± 8.95 mg/100 g), and capsaicinoids (2.51 ± 0.09 mg/100 g) compared to DC and NK. The lactic acid content was highest in NK (582.72 ± 29.10 mg/100 g). Moreover, YMK showed significantly higher antioxidant activity (ABTS and DPPH) than DC and NK (p < 0.05). Chlorophyll and antioxidant activity showed a strong positive correlation (p < 0.01). The results of this study highlighted watery kimchi as a potentially valuable source of bioactive compounds, and the carotenoids and capsaicinoids were affected by the supporting ingredients used in watery kimchi. Furthermore, watery kimchi provides 4.11% of the recommended daily intake of vitamin A according to the 2020 Korean dietary reference intakes.

中文翻译：

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三种韩国水泡菜的生物活性化合物和抗氧化活性

水泡菜是一种传统的发酵食品，配以汤。在这项研究中，我们分别收集了 yeolmu mul kimchi (YMK)、dongchimi (DC) 和 nabak kimchi (NK) 的 21 个样品，它们是韩国最受欢迎的水泡菜。制备每种水泡菜的复合样品，用于评估其生物活性化合物和抗氧化活性。三种泡菜中，YMK的总类胡萝卜素含量最高（63.78±4.88mg/100g，其中叶黄素、辣椒红、β-胡萝卜素为主要类胡萝卜素），DC最低（3.50±0.12mg/100g）。 G）。与 DC 和 NK 相比，YMK 的叶绿素 (250.1 ± 3.91 mg/100 g)、抗坏血酸 (447.16 ± 8.95 mg/100 g) 和辣椒素 (2.51 ± 0.09 mg/100 g) 含量也最高。NK 中的乳酸含量最高（582.72 ± 29.10 mg/100 g）。此外，YMK 显示出比 DC 和 NK 显着更高的抗氧化活性（ABTS 和 DPPH）（p < 0.05）。叶绿素和抗氧化活性呈现很强的正相关性（p < 0.01）。这项研究的结果强调了泡菜是一种潜在的有价值的生物活性化合物来源，类胡萝卜素和类辣椒素受到泡菜中所用辅助成分的影响。此外，根据2020年韩国膳食参考摄入量，水泡菜提供的维生素A每日推荐摄入量的4.11%。