Main Article Content
Eggplant (Solanum melongena) is one of the most common vegetables consumed all around the world. It is a very rich source of polyphenol compounds endowed with antioxidant activity. The current study evaluated the antioxidant potential of seven different varieties of eggplant carried out both in raw and processed form in terms of total phenolic content, total flavonoid content and DPPH radical scavenging assay. The phenolic and flavonoid content were quantified by aluminum chloride and Folin-Ciocalteu methods, respectively. Processed extract from yellow eggplant showed more antioxidant activity (52.35 ± 0.75%), while raw extract from purple stripe eggplant showed more antioxidant activity than the other samples (83.00 ± 0.20%). It was also observed that values for all samples carried out for total phenolic and total flavonoid content both raw and processed extract was low which ranges from (7.65 ± 0.02 µg/g to 7.89 ± 0.04 µg/g) for raw extract and (7.60 ± 0.08 µg/g to 7.82 ± 0.24 µg/g) for processed extract in total phenolics and ( 62.09 ± 0.08 µg/g to 62.43 ± 0.05 µg/g) for raw extract and (62.43 ± 0.05µg/g to 62.56 ± 0.05 µg/g) for processed extract in total flavonoid, compared to values for DPPH, which ranges from (25.07 ± 0.47% to 83.00 ± 0.20%) for raw extract and (36.60 ± 0.19% to 57.03 ± 0.50%) for processed extract.
Bhasker B, Ramesh KP. Genetically modified (GM) crop face an uncertain future in India: Bt brinjal appraisal – A perspective. Annals of Plant Sciences. 2015;4(2):960-975.
Yoo KM, Lee CH, Lee H, Moon B, Lee CY, Relative antioxidant and cytoprotective activities of common herbs. Food chem. 2008;106(3):929-936.
Rushton PJ, Bokowiec MT, Han S, Zhang H, Brrannock JF, Chen X, Laudeman TW, Timko MP. Tobacco Transcription factors: Novel insights into transcriptional regulation in the solanaceae. Plant physiology. 2008;147(0):280-295.
Concellion A, Anòń MC, Chaues AR. Food chemistry, effect of chilling on ethylene production in eggplant. 2004;92(1):63-69.
Hautea DM, Caguiat XGL. Journal of Breeding and Genetics. 2014;46(2):183-201.
Mazza G, Cacace JE. Methods of analysis for anthocyanins in plants and biological fluids. J. AOAC Int. 2004;87:129-145.
Noda Y, Kaneyuki T, Mori A. Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology. 2000;148(2-3): 119-123.
Stommel JR, Whitaker BD. Distribution of hydroxycinnamic acid and conjugates in fruit of commercial eggplant (S. melongena) cultivars. J. Agric. Food chem. 2003;51:3448-3454.
Luthria D, Singh AP, Wilson T, Vorsa N, Banuelos GS, Vinyard BT. Influence of conventional and organic agricultural practices on the phenolic content in eggplant pulp: Plant-to-plant variation. Food Chemistry. 2010;121(2):406-411.
Nyadianu D, Aboagye LM, Akrromah MK, Osei MK, Dordoe MB. Agromorphological chracterisation of gboma eggplant, an indigenous fruit and leafy vegetable in Ghana. African Crop Science Journal. 2014;22(4):281-289.
Small E. Top 100 food plants: The world’s most important culinary crops. Ottawa, Canada. NRC Research Press; 2009.
Brand W, Cuvelier ME, Berset C. Use of free radical method to evaluate antioxidant activity. Lebansm-wise. Technol. 1995;28: 25-30.
Ogbonugalor. Nutrition is a key to health; 2012. Available:www.nutrient.net
Ebrahimzadeh M A, Nabavi SM, Nabavi SF, Bahramiah F, Bekhradria AR. Antioxidant and free radical scavenging activity of V. Odorata, B. hyrcana and C. speciogum. Pharm. SCI. 2010;23(1):29-34.
Kaushik R, Narayanan P, Vasudevan V, Muthukumaran G, Antony U. Nutrient composition of cultivated stevia leaves and the influence of polyphenols and plant pigments on sensory and antioxidant properties of leaf extracts. J Food Sci Technol. 2010;47;27-33. DOI: 10.1007/s13197-010-0011-7
Amarowicz R, Pegg RB, Rahim-Moghaddam P, Barl B, Weil JA. Free radical-scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies. Food Chem. 2004;84:551-562.