Molecules, Vol. 27, Pages 2410: The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars

Molecules, Vol. 27, Pages 2410: The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars Molecules doi: 10.3390/molecules27082410 Authors: Nesrin Colak Aynur Kurt-Celebi Jiri Gruz Miroslav Strnad Sema Hayirlioglu-Ayaz Myoung-Gun Choung Tuba Esatbeyoglu Faik Ahmet Ayaz The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The black cultivar exhibited the highest total phenolic (17,193 and 6552 mg gallic acid equivalent/kg fw), flavonoid (3019 and 1160 quercetin equivalent/kg fw) and anthocyanin (1686 and 6167 g delphinidin-3-O-glucoside equivalent/kg fw) contents in crude extracts of the peel and pulp. The majority of the caffeic acid was identified in the ester (2830 mg/kg fw) and ester-bound (2594 mg/kg fw) forms in the peel of ‘Kadife Kemer’ and in the glycoside form (611.9 mg/kg fw) in ‘Aydin Siyahi’, as well as in the pulp of these two eggplants. ‘Kadife Kemer’ (purple eggplant) contained the majority of the chlorogenic acid in free form (27.55 mg/kg fw), compared to ‘Aydin Siyahi’ in the ester (7.82 mg/kg fw), glycoside (294.1 mg/kg dw) and ester-bound (2.41 mg/kg fw) forms. The eggplant ...
Source: Molecules - Category: Chemistry Authors: Tags: Article Source Type: research