Investigating Eggplant Fruit (Solanum spp.) Cultivated in Côte d’Ivoire for Their Physicochemical and Antioxidant Characteristics

doi:10.7176/fsqm/102-07

Cited by 1 publication

(1 citation statement)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Two pre-treatments were used in eggplant (Solanum aethiopicum) preparation as modified from the method of Combo et al (2020). The eggplants were washed in potable water and then sliced, followed immediately by hot water blanching (98 ℃, 5 min) and citric acid dip (2% concentration, 5 min).…”

Section: Pretreatment and Production Of Eggplant Flourmentioning

confidence: 99%

Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour

Ukom,

Egbujor,

Nwanagba

et al. 2023

IFNP

View full text Add to dashboard Cite

Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, and carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, and 63.35–65.77%, respectively. Citric acid treatment and dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 mg/100g), potassium (489.53–628.58 mg/100g), magnesium (68.86–75.39 mg/100g) and iron (8.91–11.82 mg/100g) than the blanched treatment. Functional properties of eggplant flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), and wettability (1.43–4.35%,) increased with citric acid and sun-drying method while swelling index (1.25–1.61%) and water absorption capacity (3.85–5.61%) increased with citric acid and oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 mg QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) and FRAP (58.67–65.36 Mmol/100mL) showed significant (p<0.05) increases in citric acid and dried methods. From the results, the physicochemical and antioxidant properties of eggplant flour were positively affected by citric acid pre-treatments in sun and oven-dried methods.

show abstract

Section: Pretreatment and Production Of Eggplant Flourmentioning

confidence: 99%