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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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9030419 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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