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Polyphenol content and antioxidant capacity of eggplant skin
Author(s) -
Olson Rachel M,
Teo Albert,
Singh Ajay P,
Luthria Devanand,
Banuelos Gary S,
Pasakdee Sajeemas M,
Vorsa Nicholi,
Wilson Ted
Publication year - 2008
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.22.1_supplement.890.22
Subject(s) - polyphenol , chemistry , food science , flavonols , myricetin , caffeic acid , proanthocyanidin , antioxidant , solanum , cultivar , biochemistry , quercetin , botany , biology , kaempferol
Eggplant (Solanum melongena) represents one of the best dietary sources of biologically active polyphenolic compounds. Polyphenolic‐rich extracts from darkly colored grape and cranberry fruit skins are known to inhibit the oxidative modification of low density lipoprotein (LDL) lipids and proteins. Dark purple skinned Blackbell and Millionaire eggplant varieties were grown under controlled agricultural conditions after which the skin polyphenolic content was extracted. Skin extracts contained phenolic acids (3‐caffeoylquinic acid, 4‐caffeoylquinic acid,5‐caffeoylqunic, dihydroxy cinnamoyl amide, caffeic acid conjugates), flavonols (myricetin‐3‐galactoside, quercitin‐3‐glucoside, quercitin‐3‐rhamanoside), in addition to anthocyanins, and proanthocyanidins whose specific identity were not determined. Polyphenolic extracts from all sources potently delayed the cupric ion‐mediated lag‐time for LDL lipid oxidation (234 nm), the formation of thiobarbituric acid reactive substances, and protected Apo‐B100 proteins against oxidative modification. Future studies of the biological activities of eggplant polyphenolics may improve eggplant cultivar selection for nutritional health benefits.