Antioxidant Potential of Indian Eggplant: Comparison Among White, Purple and Green Genotypes Using Chemometrics

Koley, Tanmay Kumar; Tiwari, Sweta; Sarkar, Ananta; Nishad, Jyoti; Goswami, Ashutosh; Singh, Bijendra

doi:10.1007/s40003-018-0347-1

Cited by 18 publications

(11 citation statements)

References 27 publications

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“…The flavonoid concentration was 59% higher in landrace B14 (65.7 mg 100 g −1 FW), while it came close to 26 mg 100 g −1 FW in landraces B16 and B17. However, other studies performed in different eggplant landraces unseat our candidates because they had much higher flavonoid concentrations; 1.733 mg 100 g −1 FW (Bor et al, 2006 ), 1.991–3.954 mg 100 g −1 FW (Akanitapichat et al, 2010 ), 370 mg 100 g −1 FW (Nayanathara et al, 2016 ), 142.16–718 mg 100 g −1 FW (Koley et al, 2019 ), 152.4–392 mg 100 g −1 FW (Nwanna et al, 2019 ). Nevertheless, other authors have presented comparable results to ours (Ninfali et al, 2005 ; Frond et al, 2019 ; Dong et al, 2020 ), and even much lower ones (Boulekbache-Makhlouf et al, 2013 ; Kaur et al, 2014 ; Zambrano-Moreno et al, 2015 ).…”

Section: Discussionmentioning

confidence: 94%

“…The fruit of the eggplant not only contains proteins, minerals, dietary fibre, minerals of interest as potassium, calcium, magnesium, sodium, iron (Quamruzzaman et al, 2020 ), but is also enriched in polyphenols, including phenolic acids such as chlorogenic acid, caffeic acid, and p -coumaric acid (Chumyam et al, 2013 ; Uscanga-Sosa et al, 2020 ), and flavonoids, including trace quantities of flavonols and a high content of various acylated and non-acylated anthocyanins specially in purple-coloured varieties (Koley et al, 2019 ). Also is appreciated for its content in other antioxidants as ascorbic acid (Fategbe et al, 2013 ) and vitamins, especially vitamin P (Dong et al, 2020 ), although has low provitamin A carotenoid content as compared to other Solanaceous crops such as tomatoes and peppers (Gürbüz et al, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

“…Also is appreciated for its content in other antioxidants as ascorbic acid (Fategbe et al, 2013 ) and vitamins, especially vitamin P (Dong et al, 2020 ), although has low provitamin A carotenoid content as compared to other Solanaceous crops such as tomatoes and peppers (Gürbüz et al, 2018 ). These bioactive compounds are responsible for higher functional properties of eggplant (Koley et al, 2019 ), as they neutralise reactive oxygen species (ROS) by reducing lipid peroxidation and damage to cellular organelles (Fategbe et al, 2013 ; Kaur et al, 2014 ), and provide antibacterial, anti-inflammatory, antiallergic, hepatoprotective, antithrombotic, antiviral, anticarcinogenic, and vasodilatory properties in humans (Rathee et al, 2009 ; Akanitapichat et al, 2010 ; Cushnie and Lamb, 2011 ; Grussu et al, 2011 ).…”

Section: Introductionmentioning

confidence: 99%

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Phenotyping Local Eggplant Varieties: Commitment to Biodiversity and Nutritional Quality Preservation

et al. 2021

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Given the little variability among commercialised eggplants mainly in developed countries, exploring, and structuring of traditional varieties germplasm collections have become a key element for extending ecotypes and promoting biodiversity preservation and consumption. Thirty-one eggplant landraces from Spain were characterised with 22 quantitative and 14 qualitative conventional morphological descriptors. Landraces were grouped based on their fruit skin colour (black-purple, striped, white, and reddish). Landraces B7, B20, and B24 were left out for their distinctive fruit characteristics. Wide variation for plant, leaf, flower, and fruit phenology traits was observed across the local landraces, and fruit descriptors were considered the most important ones. In a second experiment, landraces, B14, B16, and B17 were selected to determine fruit quality. By contemplating the benefits provided by antioxidants and sugars for human health, pulp antioxidant capacity, total phenolic, ascorbic acid, carotenoid, flavonoid, and total sugar content were determined. Significant differences were observed across these three landraces, and B14 was highlighted for its antioxidant properties, while B17 stood out for its high sugar content. B16 did not stand out for any traits. The results indicate the wide variability in eggplants for their phenotypic and nutritional characteristics, which emphasises the importance of traditional varieties as the main source of agricultural biodiversity.

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Section: Discussionmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Phenotyping Local Eggplant Varieties: Commitment to Biodiversity and Nutritional Quality Preservation

et al. 2021

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“…Eggplant anthocyanins are represented by nasunine (delphinidin-3-(p-coumaroylrutinoside)-5-glucoside) and delphinidin-3-rutinoside as the major delphinidin-glycosides in eggplant peels [ 30 ]. The total phenol content, flavonoid content and antioxidant activity in eggplants depend on their color: white varieties showed a total phenol content of 40.02 mg GAE (gallic acid equivalent)/100 g, total flavonoid content of 22.55 mg CE (catechin equivalent/100 g, and an antioxidant activity of 2.91 g trolox /g sample measured by DPPH method; green varieties showed a total phenolic content of 26.10mg GAE/100 g, a total flavonoid content of 11.60 mg CE/100 g, and an antioxidant activity of 1.63 g trolox /g of sample; purple varieties showed a total phenol content of 24.31mg GAE/100 g, a total flavonoid content of 10.27 mg CE/100 g, and 0.9 g trolox /g of sample as antioxidant activity [ 34 ]. The total monomeric anthocyanins in purple genotype peels varied from 27.63 to 359.28 µg Cyanidin-3-glucoside/100 g fw and the antioxidant activity measured by the DPPH method was 66.74 ± 4.60 µg / mL and measured by the ABTS method of 53.18 ± 0.71 µg / mL [ 35 ].…”

Section: Main Raw Materials Used In Vegetable Soups and Cream Prodmentioning

confidence: 99%

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Fernández‐López

Botella‐Martínez

Vera

et al. 2020

Plants

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Vegetable soups and creams have gained popularity among consumers worldwide due to the wide variety of raw materials (vegetable fruits, tubers, bulbs, leafy vegetables, and legumes) that can be used in their formulation which has been recognized as a healthy source of nutrients (mainly proteins, dietary fiber, other carbohydrates, vitamins, and minerals) and bioactive compounds that could help maintain the body’s health and wellbeing. In addition, they are cheap and easy to preserve and prepare at home, ready to eat, so in consequence they are very useful in the modern life rhythms that modify the habits of current consumption and that reclaim foods elaborated with natural ingredients, ecologic, vegans, less invasive production processes, agroindustry coproducts valorization, and exploring new flavors and textures. This review focuses on the nutritional and healthy properties of vegetable soups and creams (depending on the raw materials used in their production) highlighting their content in bioactive compounds and their antioxidant properties. Apart from the effect that some processing steps could have on these compounds, innovation trends for the development of healthier soups and creams adapted to specific consumer requirements have also been explored.

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“…Hallier (Acanthaceae) Oxidative stress and inflammation are critical factors attributed with delay in wound repairing process [8]. In this scenario, various phytochemicals from our "oldest savior" plants and its commodities appear to play as a therapeutic representative or prophylactic antidote [9]. The phytoconstituents of H. colorata are phenols, saponins, flavonoids, terpenoids [10], coumarins, carbohydrates, carboxylic acid, xanthoproteins, tannins, proteins, alkaloids, steroids, and sterol [11].…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis, Characterization, and Anti-Inflammatory Study of Hemigraphis Colorata Loaded Silver Nanoparticles

Thomas

Mathew

2019

Asian J Pharm Clin Res

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Objective: This study targeted at the synthesis, characterization, and evaluation of the anti-inflammatory effects of Hemigraphis colorata silver nanopartilces (HAgNPs). Methods: The HAgNPs were photosynthesized and characterized by UV-visible spectroscopy. The in vitro anti-inflammatory properties of HAgNPs were assessed by evaluating inhibition of protein denaturation and membrane stabilization ability assay. Results: HAgNPs exhibited an absorbance peak at 450 nm, characteristic for AgNPs, and their sizes ranged from 20 to 90 nm. The anti-inflammatory potential of HAgNPs when compared with H. colorata extract suggests that the AgNPs along with polyphenols and flavonoids from H. colorata can act as reducing or inhibiting agent on the release of acute inflammatory mediators. Conclusion: The biologically synthesized HAgNPs could be of enormous use in the medical field for their proficient anti-inflammatory activity, which can be utilized as novel therapeutic agent for prevention and cure of inflammation due to biocompatible nature. This work clearly demonstrates HAgNPs as a budding source for anti-inflammatory drugs.

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Antioxidant Potential of Indian Eggplant: Comparison Among White, Purple and Green Genotypes Using Chemometrics

Cited by 18 publications

References 27 publications

Phenotyping Local Eggplant Varieties: Commitment to Biodiversity and Nutritional Quality Preservation

Phenotyping Local Eggplant Varieties: Commitment to Biodiversity and Nutritional Quality Preservation

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends

Biosynthesis, Characterization, and Anti-Inflammatory Study of Hemigraphis Colorata Loaded Silver Nanoparticles

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