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Composition of eggplant cultivars of the O ccidental type and implications for the improvement of nutritional and functional quality
Author(s) -
San José Raquel,
Sánchez María C.,
Cámara María M.,
Prohens Jaime
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12240
Subject(s) - cultivar , composition (language) , fructose , ascorbic acid , food science , dehydroascorbic acid , pickling , vitamin c , chemistry , botany , biology , horticulture , linguistics , philosophy
Summary We have investigated the diversity for composition in seven eggplant ( S olanum melongena ) cultivars of the O ccidental type. The results show that, with the exception of moisture content and p H , there is a wide diversity for all the analysed traits. Protein content was variable, but generally low. The content in available carbohydrates ranged between 2.99 and 4.19 mg 100 g −1 , and the main soluble sugars were glucose and fructose. The fibre content was the most variable trait. In all cases, the dehydroascorbic acid content was higher than the ascorbic acid content. Total phenolics content was on average thirty‐nine‐fold higher than vitamin C content. Multivariate analysis showed that accessions from the black and striped groups presented a similar composition profile, while the white and pickling fruits were very distinct. The pickling eggplant H 11 is identified as the best source for improving the nutritional and functional properties of O ccidental eggplants.