Optimization of total phenol and anthocyanin extraction from the peels of eggplant (Solanum melongena L.) and biological activity of the extracts

Akhbari, Maryam; Hamedi, Sepideh; Aghamiri, Zahra-sadat

doi:10.1007/s11694-019-00241-1

Cited by 20 publications

(16 citation statements)

References 42 publications

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“…Recently, eggplant ( Solanum melongena L.) has received much attention as a functional food. The eggplant extracts have potent antioxidative properties, suggesting their possible involvement in reducing the risk of various disorders ( Noda et al, 2000 ; Sadilova et al, 2006 ; Akhbari et al, 2019 ; Condurache et al, 2021 ). The anthocyanin composition of purple eggplant peels has been reported, however, eggplant peels can be a variety of colors, including black-purple, reddish-purple, lavender, white, orange, or green ( Sadilova et al, 2006 ; Todaro et al, 2009 ; Ferarsa et al, 2018 ; Yong et al, 2019 ; Condurache et al, 2021 ).…”

Section: Introductionmentioning

confidence: 99%

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Yang

Wei

et al. 2022

Front. Plant Sci.

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To understand the color formation mechanism in eggplant (Solanum melongena L.) peel, a metabolomic analysis was performed in six cultivars with different peel colors. A total of 167 flavonoids, including 16 anthocyanins, were identified based on a UPLC-MS/MS approach. Further analysis revealed that the delphinidins/flavonoids ratio was consistent with the purple coloration of eggplant peels, and SmF3′5′H expression level was consistent with the delphinidin 3-O-glucoside and delphinidin 3-O-rutinoside contents, the main anthocyanins in the purple-peels eggplant cultivars identified in this study. SmMYB113 overexpression promoted anthocyanins accumulation in eggplant peels and pulps. Metabolomic analysis revealed that delphinidins were still the main anthocyanins class in the peels and pulps of SmMYB113-OE4, but most anthocyanins were glycosylated at the 5-position of the B-ring. Our results provide new insights into the anthocyanin composition of eggplant peels and demonstrate the importance of SmMYB113 in stimulating anthocyanin biosynthesis in eggplant fruits.

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Section: Introductionmentioning

confidence: 99%

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Yang

Wei

et al. 2022

Front. Plant Sci.

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“…Antibacterial potential of the peel against S. epidermidis is presented for the first time. Akhbari et al (2019) investigated the antibacterial potential of the anthocyanin-rich extract of eggplant peels, and a high antibacterial potential was observed against K. pneumonia, P. vulgaris, E. coli, and P. aeruginosa, but susceptibility of S. epidermidis and S. aureus were not found to the extract.…”

Section: Resultsmentioning

confidence: 99%

Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials

Başay

Cimen

Baba

et al. 2021

AAlim

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Interest in organic growing systems that means no harm to the environment, mankind, and the world’s natural ecosystem is increasing. This study evaluated the impact of organic versus conventional cultivation method on eggplants (Topan-374 and Pala-49), tomatoes (Rio Grande and Pink), and bell pepper (Kandil dolma) considering individual phenols, total phenol-flavonoid content, antioxidant capacity, and antibacterial potential. Peel and pulp of eggplants were evaluated separately. Organic cultivation enhanced trans-ferulic acid in the peels of both eggplant cultivars and the pulp of Pala-49. Organic Pala-49 had also higher amounts of cyanidin and caffeic acid in the peel, and only caffeic acid in the pulp. Chlorogenic acid was found in higher quantities in organic Rio Grande tomato and bell pepper. All organically grown vegetables in our study had significantly higher total phenol and flavonoid contents than conventional ones except Pink tomato. Organic farming significantly enhanced the antioxidant capacity of both eggplant cultivars. Only organic peel of Pala-49 eggplant cultivar had antibacterial activity against Staphylococcus epidermidis. Organic cultivation has an advantage in terms of antioxidant potential and phenolic constituents, and it enhanced the nutraceutical potential of both cultivars of eggplant, Rio Grande tomato, and bell pepper.

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“…In like manner, Akhbari and Hamedi also reported similar findings. In their research, solid/liquid volume ratio showed positive effect on the solid extraction efficiency [39].…”

Section: Effect Of Solvent Concentration On the Tpc And Ta Yieldsmentioning

confidence: 94%

Automatic solvent extraction of sour cherry peels and storage stability of the products

Kurtulbaş

Bilgin

Şahın

2020

Biomass Conv. Bioref.

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Conversion of biomass (particularly waste of agricultural and food products) into high-added value compounds has been an attractive research field recently. Therefore, developing an alternative downstream process to recover the relevant biologically active components is of great significance. In this study, waste of sour cherry has been used as a source of phenolic compounds rich in anthocyanins. As an advanced alternative technology, automatic solvent extraction has been used to recover phenolics from sour cherry peels. The process factors (immersion time, washing time, solid mass and solvent concentration) of this novel method were optimized by face-centered composite design of response surface method. Chromatographic analysis (HPLC) was also used to measure the major anthocyanin (cyanidin-3-glucoside) of the samples. The process was optimized in order to maximize the dependent factors such as total phenolic and anthocyanin content extractions measured spectrophotometrically. Maximum predicted TPC and TA yields on optimized conditions were 119.63 mg GAE/g FM and 24.31 mg cyanidin-3glucoside/g FM, respectively (23.79 min immersion time, 52.21 min washing time, 0.47 g solid mass, 80% solvent concentration). A stability assay under different conditions (light, dark, ambient condition, refrigerator and deep freezer) has been also performed in order to monitor the stability of bioactivity profile (total phenolic and anthocyanin contents and cyanidin-3glucoside level). All of the independent parameters (immersion time, washing time, solid mass and solvent concentration) were significant at the level of p > 0.05. The solvent concentration was identified to be the most significant parameter on the yields obtained by automatic solvent extraction.

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Optimization of total phenol and anthocyanin extraction from the peels of eggplant (Solanum melongena L.) and biological activity of the extracts

Cited by 20 publications

References 42 publications

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

SmMYB113 Is a Key Transcription Factor Responsible for Compositional Variation of Anthocyanin and Color Diversity Among Eggplant Peels

Organic and conventional solanaceous vegetables: Comparison of phenolic constituents, antioxidant and antibacterial potentials

Automatic solvent extraction of sour cherry peels and storage stability of the products

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