Influence of seasonal variation on phenolic composition and antioxidant capacity of eggplant (Solanum melongena L.) hybrids

2022 ◽  
Vol 295 ◽  
pp. 110865
Author(s):  
Rashmi Kumari ◽  
Shirin Akhtar ◽  
Randhir Kumar ◽  
R.B. Verma ◽  
Ritu Kumari
2016 ◽  
Vol 54 (2) ◽  
Author(s):  
Ana Ljevar ◽  
◽  
Natka Ćurko ◽  
Marina Tomašević ◽  
Kristina Radošević ◽  
...  

2010 ◽  
Vol 120 (4) ◽  
pp. 1201-1209 ◽  
Author(s):  
Şeyda Karaman ◽  
Esma Tütem ◽  
Kevser Sözgen Başkan ◽  
Reşat Apak

LWT ◽  
2018 ◽  
Vol 96 ◽  
pp. 322-328 ◽  
Author(s):  
M. Cano-Lamadrid ◽  
F. Hernández ◽  
P. Nowicka ◽  
A.A. Carbonell-Barrachina ◽  
A. Wojdyło

1982 ◽  
Vol 21 (6) ◽  
pp. 1397-1401 ◽  
Author(s):  
Mahbubul A.F. Jalal ◽  
David J. Read ◽  
E. Haslam

Antioxidants ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 597 ◽  
Author(s):  
Nerea Jiménez-Moreno ◽  
Francesca Volpe ◽  
Jose Antonio Moler ◽  
Irene Esparza ◽  
Carmen Ancín-Azpilicueta

The use of grape stems for the extraction of bioactive compounds to be used in the pharmaceutical, food, and cosmetic industries is a promising objective. The aim of this work is to determine the influence of the different extraction conditions (temperature, ethanol concentration, and ratio of sample/solvent) on phenolic composition and antioxidant capacity of Mazuelo stem extracts. In general, the ethanol concentration of the extraction solvent was the factor that had the greatest influence on the extraction of different bioactive compounds. The greatest content of total phenolic compounds and the highest antioxidant activity of the extracts were obtained with 50% ethanol and at 40 °C. The most abundant compound found in the different extracts obtained from Mazuelo grape stem was (+)-catechin, but appreciable concentrations of gallic acid, a quercetin derivative, and stilbenes (trans-resveratrol and trans-ε-viniferin) were also extracted. Quercetin and malvidin-3-glucoside showed the highest correlation with the antioxidant capacity of the extracts, while stilbenes did not present such relation. The maximum concentration of gallic acid was extracted with water but the extraction of most of the compounds was maximum on using 50% ethanol. Consequently, the selection of the extraction method to be used will depend on the particular compound to be extracted in greatest quantity.


2019 ◽  
Vol 44 (1) ◽  
Author(s):  
Fayçal Boughalleb ◽  
Maher Mahmoudi ◽  
Raoudha Abdellaoui ◽  
Boutheina Yahia ◽  
Slah Zaidi ◽  
...  

2006 ◽  
Vol 61 (7-8) ◽  
pp. 527-535 ◽  
Author(s):  
Eva Sadilova ◽  
Florian C. Stintzing ◽  
Reinhold Carle

Acetone extracts from eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peels both belonging to the Solanaceae plant family were characterized with respect to their anthocyanin profiles, colour qualities and antioxidant capacities. According to HPLC-DAD-MS3 analyses the major anthocyanin in eggplant was delphinidin-3-rutinoside, while the predominant pigment in violet pepper was assigned to delphinidin-3-transcoumaroylrutinoside- 5-glucoside. Since virtually all anthocyanins were delphinidin-based, the effect of acylation and glycosylation patterns on colour stability and antioxidant capacity could be assessed. Application of two in vitro-assays for antioxidant capacity assessment revealed that eggplant generally exhibited higher values compared to violet pepper which was ascribed to 3,5-diglycosylated structures predominating in the latter. The higher extent of acylation in violet pepper was reflected by a more purplish colour shade of the extracts, but did not translate into a higher stability against fading which again was attributed to additional glycosyl substitution at C5. These findings support the relevance of structurerelated activities of anthocyanins both for understanding food colour and their particular nutritional value.


Sign in / Sign up

Export Citation Format

Share Document