Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

Applied Biological Chemistry

Table 4 Capsaicinoid content in watery kimchi (unit: mg/100 g dry weight)

Capsaicinoids	YMK	DC	NK
Capsaicin (CAP)	1.39 ± 0.03^a	0.63 ± 0.01^b	0.41 ± 0.01^c
Dihydrocapsaicin (DHCAP)	1.13 ± 0.09^a	0.40 ± 0.003^b	0.44 ± 0.02^b
Total capsaicinoids	2.51 ± 0.09^a	1.04 ± 0.01^b	0.84 ± 0.02^c
CAP/DHCAP	1.23 ± 0.11^b	1.58 ± 0.01^a	0.93 ± 0.04^c

Values are means ± standard deviations (n = 3). Different superscripts within the same rows indicate significant differences (p < 0.05; one-way ANOVA and Duncan’s multiple range test). YMK, yeolmu mul kimchi; DC, dongchimi; NK, nabak kimchi