Effect of fermentation on components of vegetable

Nitrates and oxalates are anti-nutritional components and may be found in some plants in higher concentrations. The effect of fermentation on these components was investigated. In red beet oxalic acid could be reduced by up to 70%. In red beet and kohlrabi nitrates could be reduced by up to 50 % in white cabbage by up to 87 %, respectively. Furthermore the effect of fermentation on different phenolic acids as an example for nutritional components, was observed. In white cabbage only a minor part of coumaric acid, ferulic acid and sinapic acid, which represent the phenolic acids, disappeared. In addition to earlier works the influence of the storage of fermented white cabbage on the production of biogenic amines was investigated. Spermidine and histamine were below 10 mg kg(-1). After 4 months the highest concentrations of putrescine (34 mg kg(-1)), cadaverine (49 mg kg(-1)) and tyramine (89 mg kg(-1)) were found.