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The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
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SYSNO ASEP 0561307 Druh ASEP J - Článek v odborném periodiku Zařazení RIV J - Článek v odborném periodiku Poddruh J Článek ve WOS Název The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars Tvůrce(i) Colak, N. (TR)
Kurt-Celebi, A. (TR)
Grúz, J. (CZ)
Strnad, Miroslav (UEB-Q) RID, ORCID
Hayirlioglu-Ayaz, S. (TR)
Choung, M. G. (KR)
Esatbeyoglu, T. (DE)
Ayaz, F. A. (TR)Celkový počet autorů 8 Číslo článku 2410 Zdroj.dok. Molecules. - : MDPI
Roč. 27, č. 8 (2022)Poč.str. 20 s. Jazyk dok. eng - angličtina Země vyd. CH - Švýcarsko Klíč. slova anthocyanin ; antioxidant capacity ; aubergine ; diabetes ; fruit ; phenolic acid ; Solanum melongena ; α-amylase Obor OECD Organic chemistry Způsob publikování Open access Institucionální podpora UEB-Q - RVO:61389030 UT WOS 000787055900001 EID SCOPUS 85128709638 DOI 10.3390/molecules27082410 Anotace 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. Pracoviště Ústav experimentální botaniky Kontakt David Klier, knihovna@ueb.cas.cz, Tel.: 220 390 469 Rok sběru 2023 Elektronická adresa https://doi.org/10.3390/molecules27082410
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