The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars

ÇOLAK N., Kurt-Celebi A., Gruz J., Strnad M., Hayirlioglu-Ayaz S., Choung M., ...Daha Fazla

MOLECULES, cilt.27, sa.8, 2022 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 8
  • Basım Tarihi: 2022
  • Doi Numarası: 10.3390/molecules27082410
  • Dergi Adı: MOLECULES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Anahtar Kelimeler: aubergine, Solanum melongena, fruit, anthocyanin, phenolic acid, antioxidant capacity, alpha-amylase, diabetes, SOLANUM-MELONGENA L., ALPHA-AMYLASE, ANTHOCYANIN ACCUMULATION, BIOACTIVE COMPOUNDS, ACID CONTENT, FRUIT, INHIBITION, CAPACITY, COLOR, BIOSYNTHESIS
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and alpha-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 cultivars (peel and pulp, mg/kg fw) exhibited a relatively high delphinidin-3-O-rutinoside concentration in the peel of 'Aydin Siyahi' (avg. 1162), followed by 'Kadife Kemer' (avg. 336.6), and 'Trabzon Kadife' (avg. 215.1). The crude phenolic extracts of the eggplants exhibited the highest antioxidant capacity values (peel and pulp, mu moL Trolox equivalent/kg fw) of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 8156 and 2335) and oxygen radical absorbance capacity (ORAC, 37,887 and 17,648). The overall results indicate that black and purple eggplants are the cultivars with greater potential benefits in terms of their phenolics and antioxidant values than the white eggplant.