Influence of the Thermal Processing on the Physico-Chemical Properties and the Antioxidant Activity of A Solanaceae Vegetable: Eggplant

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• 作者：Lynda Arkoub-Djermoune ; Lila Boulekbache-Makhlouf ; Sabrina Zeghichi-Hamri ; Salima Bellili ; Farid Boukhalfa and Khodir Madani
• 刊名：Journal of Food Quality
• 出版年：2016
• 出版时间：June 2016
• 年：2016
• 卷：39
• 期：3
• 页码：181-191
• 全文大小：275K
• ISSN：1745-4557

文摘

Physico-chemical parameters, antioxidants and antioxidant activity were evaluated in eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying, griddling and baking). The results showed large differences among the three treatments. After the cooking process, total phenolics and flavonols increased significantly, whereas vitamin C, carotenoid, lycopene and anthocynin contents decreased significantly. The thermal treated samples showed significant increase in their chemical composition (pH, total soluble solids, ash and non enzymatic browning) along with a significant loss in their water and total sugar contents. Results showed that eggplant improved its antioxidant capacity in all cooking methods. Taken together, our results suggest that the various thermal treatments can increase some phytonutrients and antioxidant activity of eggplant.