Abstract:The present study aimed to prepare and characterize eggplant peel extract (EPE) with suitability for application in the food industry. EPE was prepared via ultrasound-assisted extraction method employing ethanol as an extraction solvent, then reconstituted in water. The total phenolic content, anthocyanin content, and antioxidant activity of EPE in an organic and aqueous solvent were determined. In EPE, the major anthocyanin, delphinidin-3-rutinoside, was quantified via LC-MS/MS. The agar well diffusion assay … Show more
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