Diversity in eggplant (Solanum melongena) for superoxide scavenging activity, total phenolics, and ascorbic acid

Hanson, Peter; Yang, Ray-Yu; Tsou, S.C.S.; Ledesma, Dolores; Engle, Liwayway M.; Lee, Tung-Ching

doi:10.1016/j.jfca.2006.03.001

Cited by 151 publications

(172 citation statements)

References 24 publications

(35 reference statements)

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“…A similar level of diversity in phenolic contents was seen by Hanson et al [20] who examined this trait in 35 eggplant accessions from different countries. The highest phenolic content was seen in Eskisehir Tombul while MM738 had the lowest content (Table 2).…”

Section: Total Phenolic Contentsupporting

confidence: 73%

Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.) Cultivars

Ökmen

Şığva

Mutlu³

et al. 2009

International Journal of Food Properties

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In this study, total water soluble antioxidant activity and phenolic content of 26 eggplant (Solanum melongena L.) cultivars were investigated. Total water soluble antioxidant activity of the cultivars varied from 2664 to 8247 mmolTrolox/kg, which is a 3.1-fold difference. Cultivars also showed significant variation for total phenolic contents ranging from 615 to 1376 mg/kg, a 2.2-fold difference. The two traits were significantly correlated and results of this study suggested that breeders can use the information to develop eggplant cultivars with high antioxidant activity.

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Section: Total Phenolic Contentsupporting

confidence: 73%

Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.) Cultivars

Ökmen

Şığva

Mutlu³

et al. 2009

International Journal of Food Properties

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“…The skin of eggplant contains a phytonutrient that helps protect the lipid in brain cell membranes. Anthocyanin (such as nasunin), phenolic compounds (such as caffeic and chlorogenic acid), and flavonoids compounds are examples of phytonutrients in eggplant (Hanson et al, 2006). The extracts from eggplant fruit skin have been demonstrated to possess high capacity in scavenging of superoxide free radicals and inhibition of hydroxyl radical generation by chelating ferrous iron (Nisha, Abdul Nazar, & *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%

“…Eggplant has been reported to be having antioxidant and phenolic compounds that can help prevent cancer and cholesterol build up, high fiber contents which can prevent constipation, hemorrhoids, and colitis and low in calories. According to Hanson et al (2006), polyphenols extracted from eggplant pulp is believed to be able to inhibit digestive enzymes and reduce food digestibility. Inhibitory action of polyphenolics on digestive enzymes such as amylase, glucosidase, pepsin, trypsin, and lipases has been extensively studied.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

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Four types of eggplant -Chinese eggplant (CE), Green Goddess eggplant (GGE), Indian eggplant (IE), and Thai eggplant (TE) -were used to develop cookies (10% and 15% of substitution). Substitution of eggplant flour has significantly increased the nutritional values of cookies (protein, crude fiber, and fat). Eggplant cookies also showed higher total phenolic content (TPC) and free radical-scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical compared to control. IE cookies showed the highest TPC and DPPH values, followed by TE, GGE, and CE. Cookies with 15% substitution level of all eggplant flour had significantly lower peroxide values showing greater stability against rancidity and oxidation compare to control cookies (IE > TE > GGE > CE > control). Incorporation of eggplant flour had significantly increased the hardness and a* values (color parameter) of cookies. Overall, the nutritional value of cookies was improved by the substitution with eggplant flour and IE cookies showed the greatest in terms of overall properties.Keywords: eggplant; cookies; flour; antioxidant Con el objetivo de producir galletas en las que se sustituyó 10% y 15% de la harina por harina de berenjena, se utilizó harina de cuatro tipos de berenjena: berenjena china (CE), berenjena Green Goddess (GGE), berenjena india (IE) y berenjena tailandesa (TE). La sustitución de la harina por harina de berenjena aumentó significativamente el valor nutricional de las galletas en términos de su proteína, fibra cruda y grasa. En comparación con las galletas de control, las galletas con harina de berenjena también mostraron contenido fenólico total (TPC) más elevado, así como un efecto más pronunciado de eliminación del radical libre 2,2-diphenyl-1-picrylhydrazyl (DPPH). En las galletas IE se registraron los valores de TPC y de DPPH más elevados, siguiéndoles las galletas TE, GGE y CE. Asimismo, en comparación con las galletas de control, las galletas en las que se sustituyó 15% del nivel de harina por los distintos tipos de harina de berenjena, mostraron valores de peróxido más bajos, lo cual apunta a su mayor estabilidad contra la ranciedad y la oxidación (IE > TE > GCE > Control). La incorporación de harina de berenjena incrementó significativamente los valores de dureza y de a* (parámetros de color) de las galletas. En general, la sustitución con harina de berenjena mejoró el valor nutricional de las galletas. Además, las galletas IE mostraron tener niveles más altos en términos de sus propiedades generales.

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“…Eggplant fruit is a rich source of vitamins and dietary fibers, as well as phytonutrients, mainly phenolic compounds such as caffeic and chlorogenic acids, and flavonoids (Hanson et al 2006;Singh et al 2009;Mennella et al 2010;Das et al 2011). The established health-promoting properties have led to an increase in the consumption of eggplant fruits in recent years (Akanitapichat et al 2010).…”

Section: Introductionmentioning

confidence: 99%

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

Gao

Kang²,

Liu³

et al. 2014

J Food Sci Technol

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This study aims to investigate the effect of 24-epibrassinolide (EBR) on the metabolism in relation to development of chilling injury-induced pulp browning of eggplant fruit. The fruits were dipped for 10 min in solutions containing 10 μmM EBR and then stored at 1°C for 15 days. Chilling injury index, weight loss, electrolyte leakage and malondialdehyde (MDA) content of control fruit increased during storage. Chilling injury improved phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), and peroxidase (POD) activities, which are correlated with the increase of total phenolic content and pulp browning of eggplant fruit. The inhibition of pulp browning by EBR treatment was possibly attributed to preserving the cell membrane integrity, reducing total phenolic content, and decreasing PAL, PPO, and POD activities. These results suggest that EBR may inhibit chilling injury and pulp browning in eggplant fruit during cold storage.

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Diversity in eggplant (Solanum melongena) for superoxide scavenging activity, total phenolics, and ascorbic acid

Cited by 151 publications

References 24 publications

Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.) Cultivars

Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.) Cultivars

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Effect of 24-epibrassinolide treatment on the metabolism of eggplant fruits in relation to development of pulp browning under chilling stress

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