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

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...

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Autores principales: Colak, Nesrin, Kurt-Celebi, Aynur, Gruz, Jiri, Strnad, Miroslav, Hayirlioglu-Ayaz, Sema, Choung, Myoung-Gun, Esatbeyoglu, Tuba, Ayaz, Faik Ahmet
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030419/
https://www.ncbi.nlm.nih.gov/pubmed/35458607
http://dx.doi.org/10.3390/molecules27082410
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author Colak, Nesrin
Kurt-Celebi, Aynur
Gruz, Jiri
Strnad, Miroslav
Hayirlioglu-Ayaz, Sema
Choung, Myoung-Gun
Esatbeyoglu, Tuba
Ayaz, Faik Ahmet
author_facet Colak, Nesrin
Kurt-Celebi, Aynur
Gruz, Jiri
Strnad, Miroslav
Hayirlioglu-Ayaz, Sema
Choung, Myoung-Gun
Esatbeyoglu, Tuba
Ayaz, Faik Ahmet
author_sort Colak, Nesrin
collection PubMed
description 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 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, µmoL 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.
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spelling pubmed-90304192022-04-23 The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars Colak, Nesrin Kurt-Celebi, Aynur Gruz, Jiri Strnad, Miroslav Hayirlioglu-Ayaz, Sema Choung, Myoung-Gun Esatbeyoglu, Tuba Ayaz, Faik Ahmet Molecules Article 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 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, µmoL 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. MDPI 2022-04-08 /pmc/articles/PMC9030419/ /pubmed/35458607 http://dx.doi.org/10.3390/molecules27082410 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Colak, Nesrin
Kurt-Celebi, Aynur
Gruz, Jiri
Strnad, Miroslav
Hayirlioglu-Ayaz, Sema
Choung, Myoung-Gun
Esatbeyoglu, Tuba
Ayaz, Faik Ahmet
The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title_full The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title_fullStr The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title_full_unstemmed The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title_short The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
title_sort phenolics and antioxidant properties of black and purple versus white eggplant cultivars
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9030419/
https://www.ncbi.nlm.nih.gov/pubmed/35458607
http://dx.doi.org/10.3390/molecules27082410
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