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Eggplant (Solanum melongena L.) is one of the most popular common major vegetable crops worldwide. This study evaluated the nutritional content of seven commercial eggplant fruits in terms of fatty acid, mineral, sugar, organic acid, amino acid and polyamine contents. The most abundant fatty acid was linoleic acid (range, 39.14-53.81%, ave. 45%), a...
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Evaluation and prediction of the performance of hybrids is important in eggplant (Solanum melongena) breeding. A set of 10 morphologically highly diverse eggplant parents, including nine inbred S. melongena and one weedy S. insanum accessions, were intercrossed according to a half-diallel mating design without reciprocals to obtain 45 hybrids. Pare...
In this study, which was carried on in controlled circumstances, the effects of the increasing doses of vermicompost implementation [0 (VC1), 3 (VC2), 5 (VC3), 7(VC4), %] on the P and K contents of pepper (capsicum annuum L.) and eggplant (solanum melongena L.) have been investigated. When P and K analysis results of pepper and eggplants analyzed w...
Eggplant ( Solanum melongena L.) is an important vegetable cultivated in Asia, Africa and southern Europe and, following tomato and pepper, ranks as the third most important solanaceous vegetable crop. The Dof (DNA-binding with one finger) family is a group of plant-specific transcription factors that play important roles in plant growth, developme...
Evolutionary studies conducted on NAC (NAM, ATAF1&2, and CUC2) genes for all major groups of land plants, indicate the presence of the NAC subfamilies, even in the early land plants. The varied roles played by NAC proteins in plant growth and development range from the formation of shoot apical meristem, floral organ development, reproduction, late...
Background: Enough information about the actual amount of individual phytochemicals in vegetables and the amount absorbed and utilized is not known.
Objective: This study evaluated flavonoid, saponin and phenol content of aqueous extracts of tomato, fluted pumpkin and eggplant as well as the bioavailability of these phytochemicals in rat.
Methods:...
Citations
... Sample S0, the control, had 19.35 g of fat, which is significantly greater than samples S1 (8.17 g) and S2 (7.88 g). The main cause of this difference is the addition of eggplant to the control sample, which has large concentrations of unsaturated fatty acids, most notably linoleic acid 21 , and significant quantities of saturated fatty acids, namely palmitic acid. Eggplant fat improves the mouthfeel and overall sensory experience of meat analogs by adding a good texture to the product 19 . ...
This research explores the development of a vegan sausage dry mix, underscoring its potential as a sustainable source of plant-based protein. The formulation integrates protein-rich ingredients, specifically soya chunks and white beans, to create a complete amino acid profile that supports optimal health. The study evaluates several parameters, including proximate composition (moisture, protein, fat, ash, and carbohydrate content), microbiological quality (total plate count and yeast/mold count), shelf-life stability (accelerated shelf-life testing), gluten content, and sensory characteristics assessed by a semi-trained panel list. Three formulations were prepared: control sample S0, experimental samples S1 (35:15 ratio of soya chunks to rice flour), and S2 (30:20 ratio). Findings revealed that sample S2 exhibited significantly higher protein and carbohydrate levels compared to both control sample S0 and sample S1, along with lower moisture content. Microbiological analysis indicated sample S2 had reduced microbial counts relative to the control samples.
... Сахариди (глукоза, фруктоза, сахароза) су важни угљени хидрати мале молекулске тежине у исхрани. Плави патлиџан је богат сахаридима, као што је фруктоза (13750 mg/kg), глукоза (13270 mg/kg) и у мањој мери сахароза (5030 mg/kg) (Ayaz et al., 2015). Свој максимум у садржају укупних угљених хидрата плави патлиџан достиже при најинтензивнијој боји плода (Esteban et al., 1992). ...
In this doctoral dissertation, a three-year experiment was conducted to determine the influence of ripening, variety and the production year (2017-2019) on seed and fruit quality of eggplant.
Firstly, different stages of fruit ripeness were defined by the number of days from the beginning of flowering for each variety. Differences in the biochemical composition of seeds and fruits of different stages of ripeness were determined. In doing so, the total content of protein, oil, reducing sugar, phenol, DPPH, alkaloids and pigments (chlorophyll a and b and carotenoids) was determined. Nine parameters of fruit and seed yield were calculated: plant height, fruit length, fruit width, fruit mass, number of fruits per plant, fruit yield per plant, total fruit yield per hectare, total seed yield per hectare and the ratio of fruit to seed mass. All aspects of seed quality in each stage of ripeness were observed, as well as the effect of seed storage in the fruit after harvest (immediately separated seeds, 10th day
after harvest and 20th day after harvest). The absolute seed weight, the seed germination, the percentage of abnormal seedlings and ungerminated - dead and dormant seeds were determined. Also, there was determined the influence of different treatments on the quality of the produced seeds which were separated from the fruit at three different moments. The following were applied: treatment with
previous cooling of the seeds, treatment with potassium nitrate and treatment with gibberellic acid.
As the fruit ripens, its total reducing sugar and protein content decreases, but the opposite is true for the total protein and oil content of the seed. The higher antioxidant activity of the fruit extract is accompanied by a higher phenol content in the fruit. The highest content of chlorophyll and carotenoids was observed with the most intense color of the fruit. The maximum content of alkaloids was found in ripe fruits.
Seed yield per fruit is a varietal characteristic, which is inversely proportional to the length of vegetation. The fruit and seed weight ratio can serve as one of the criteria for forming the price of eggplant seeds.
The best quality seeds are obtained from the ripe fruit. In addition to the fact that the fruit does not ripen after picking, the quality of the seed increases by storing it in the harvested fruit. After twenty days of keeping the seeds in the fruit, its quality increased significantly.
The positive effect of the treatment (potassium nitrate and gibberellic acid) for breaking dormancy of eggplant seeds in this study indicates the need for its introduction into the regulations governing the quality of agricultural plants in the Republic of Serbia.
... The most abundant amino acids detected in our study were phenylalanine, histidine, glutamic acid, tryptophan, and aspartic acid. However, glutamine, asparagine, and lysine were found to be the three most abundant amino acids in Turkish eggplant [16], while the main amino acids in Japanese eggplant were asparagine, glutamine, and arginine [17]. The differences in the detected amino acids between Chinese eggplant varieties and other types of eggplant varieties may be due to their different genetic background, as well as the different technology for metabolites detection. ...
Eggplant is one of the most important vegetable crops worldwide and has been considered to have great antioxidant activity. However, little information is available about the primary metabolic composition of the nutritional values of eggplant. Using a widely targeted metabolome approach, the current study investigated primary metabolic variation in 13 eggplant varieties with different morphologies. A total of 503 primary metabolites (amino acids, lipids, nucleotides, organic acids, vitamin, saccharides, and alcohols) and 170 phenolic acids were detected, among which 211 metabolites were differently accumulated. Metabolic pathway analysis of the differential metabolites revealed the significant enrichment of phenylpropanoid biosynthesis, arginine biosynthesis, alpha-linolenic acid metabolism, and linoleic acid metabolism. The higher levels of amino acids and lipids were related to the umami, soft, and waxy taste of eggplant fruit. The present work substantially contributes to the knowledge of primary metabolite compositions regarding fruit-eating quality and provides useful information for the future breeding of eggplant.
... However, it was seen that polyunsaturated fatty acids could inhibit SREBP-1c, thus reducing adipose tissue mass overproduction and potential metabolic complications associated with obesity [17,22]. African eggplants like Solanum melongena and S. aethiopicum have been demonstrated to be rich in polyunsaturated fatty acids [23,24]; for this reason, it was decided to evaluate the effect of the Lucanian S. aethiopicum peel extract on SREBP-1c demonstrating its ability in reducing its expression. The extract was indeed able to prevent the upregulation of this transcription factor induced by OA treatment ( Figure 2c). ...
... Altogether these results provide evidence of the potential role of the Lucanian S. aethiopicum peel extract in contrasting the expression of mediators involved in the onset of dyslipidemia. This antilipidemic activity may be related not only to the presence of polyunsaturated fatty acids [23,24] but also to the presence of hydroxycinnamic acids like chlorogenic acid and flavonols like quercetin [12]. Previous investigations showed indeed their ability to inhibit HMGCR by binding this receptor similarly to a known drug used for treating dislipidemia pathologies, simvastatin [25]. ...
Obesity is widely associated with intestine barrier impairment, nonalcoholic fatty liver disease (NAFLD) outbreaks, oxidative stress, and inflammation. In a previous investigation, the Solanum aethiopicum L. growing in Basilicata Region has demonstrated to have antioxidant activity; hence this investigation was aimed to evaluate for the first time the antilipidemic and anti-inflammatory activity of the Lucanian S. aethiopicum L. peel extract in vitro on OA-treated HepG2 and Caco-2 cell lines. It was shown that the extract could reduce lipogenesis by down-regulating SREBP-1c and HMGCR expression and fatty acid β-oxidation by up-regulating PPARα, CPT1A, and UCP2 expression. In addition, the S. aethiopicum L. peel extract might also improve oxidative stress by reducing endoplasmic reticulum stress and regulating the Nrf2 and Nf-κB molecular pathways. Altogether, these results demonstrated for the first time the possible application of the Lucanian S. aethiopicum peel extract for preventing obesity and managing NAFLD.
... Nutritionally Brinjal have low caloric value, high phenolic contents, vitamins and bioactive compounds. Minerals including K, Ca, Mg, P, Na, Fe, Cu and Zn are also part of brinjal beneficial for human health (Ayaz et al. 2015). Brinjal has high moisture contents low caloric value and source of antioxidants like Flavonoids, Anthocyanin, Ascorbic acid, Proteins Polyphenylene Peroxidases (PPO). ...
The present investigation entitled “Management of Alternaria Leaf Spot of Brinjal (Solanum melongena) caused by Alternaria alternata (Fr.) Keissler Through Botanicals” was carried out at Veer Chandra Singh Garhwali, Uttarakhand University of Horticulture and Forestry, Bharsar, Pauri Garhwal during year 2021 – 22. Brinjal is a highly productive crop and usually finds its place as poor man’s crop. Fruits are an excellent source of vitamin A, especially those in the ‘B’ group. Brinjal crop suffers from several diseases caused by various plant pathogens. Alternaria leaf spot caused by Alternaria alternata (Keissler) is an imported disease of brinjal crop in India. The result obtained in the present research study maximum mycelium growth of pathogen was observed on Potato dextrose agar media (88.75 mm) at 7th day and among the botanicals, maximum inhibition was recorded in Garlic (51.58 mm) followed by Turmeric (51.03 mm) at 15% of concentration.
... Considering that high DM and TSS are desirable traits for the food industry since they enhance the quality of the processed product [51], there are several genotypes discriminated in each parameter. Τhe higher the TSS, the higher the flavor, since TSS contains organic acids (mostly malic and citric acid), sugars and amino acids, which are key taste components of eggplant fruit [52,53]. In accordance with the current results, previous studies of eggplant reported that TSS ranged from 1.27 to 3.94 °Brix [54], from 0.74 to 2.13 °Brix [44] and from 2.8 to 6.5 °Brix [31]. ...
Eggplant is an economically important vegetable with a potential for functional food production, mainly due to its high fruit antioxidant capacity. The goal of the present study was to investigate the main physicochemical and antioxidant parameters, and assess the bioactive profiles, of 19 eggplant genotypes of diverse origin, including Greek commercial varieties and hybrids, landraces and the related species S. macrocarpon. For that reason, the physicochemical traits (dry matter, pH, total soluble solids and total acidity) were assessed in the eggplant fruit and some important bioactive compounds (total phenols (TPC), total flavonoids (TFC), total monomeric anthocyanin (TAC), chlorogenic acid (CA) and its isomers neo- and crypto-CA) were assessed both in fruit pulp and peel. In addition, the antioxidant capacity was assessed according to ABTS•+, DPPH• and FRAP assays. The results revealed significant differences between the studied genotypes for all the evaluated traits, for both fruit parts. Solanum macrocarpon showed a distinct bioactive profile and was superior for most of the pulp traits (TFC, neo-CA, crypto-CA, ABTS•+, DPPH• and FRAP). Among the eggplant materials, the landrace ‘KD054/07′ had very high values for pH and some pulp traits (TPC, CA, ABTS•+ and FRAP), while the commercial F1 hybrid ‘Nilo’ was superior for dry matter and most of the peel traits (TPC, TFC, ABTS•+ and FRAP). The Greek commercial variety ‘Langada’ performed well for TAC and peel CA, ABTS•+ and FRAP, while ‘Tsakoniki’ had very high anthocyanin and pulp TPC content. These results constitute a source of information for a subset of the Greek eggplant germplasm and could contribute both to the promotion of Greek varieties of high bioactive and antioxidant value, as well as to the targeted selection of parents in breeding programs.
... A global survey conducted by the Food and Agriculture Organization (FAO) demonstrated that the majority of eggplants are supplied by India and China [3]. Eggplants are rich in phenolic compounds (caffeic and chlorogenic acids), flavonoids (nasunin), and antioxidants (anthocyanin), which are known to offer protection against some cancers and vision impairment [4,5]. Fresh-cut eggplants attract the interest of consumers due to their convenience and health-promotion properties. ...
... The effect of different temperatures(4,16,25 • C) on browning index of fresh-cut eggplant. (a) center with seed; (b) border with seed; (c) center without seed; (d) border without seed. ...
The growing demand for fresh-cut products has led to an increasing interest in the study of enhancing the quality of ready-to-eat products. Eggplants are consumed as fresh-cut vegetables, which represent an increasing consumption rate. To extend the shelf life of the product, combination treatments have been proposed to inhibit the browning index (BI). Moreover, the storage temperature (4, 16, 25 °C), the concentration of ascorbic acid (AA) (1, 2, 3, and 4 g/L), and modified atmosphere packaging (MAP) (MAP-1, O2: 80 Kpa + CO2: 0 Kpa; MAP-2, O2: 5 Kpa + CO2: 15 Kpa; MAP-3, O2: 10 Kpa + CO2: 10 Kpa; MAP-4, O2: 15 Kpa + CO2: 5 Kpa; MAP-5, O2: 0 Kpa + CO2: 80 Kpa) are screened through the BI of fresh-cut eggplant. Then, the effect of AA combined with MAP on the BI, phenolic content, and polyphenol oxidase (PPO) of fresh-cut eggplants is investigated over four days. In particular, two different areas of fresh-cut eggplant with seed and without seed were chosen to measure the BI. The result shows that the proper temperature (16 °C) maintains the BI of fresh-cut eggplant with seed during two days through screening. The screening of AA demonstrates that AA of 2 g/L is the better concentration to protect the color of fresh-cut eggplant with seed and without seed. AA of 2 g/L shows lower BI for fresh-cut eggplant with seed and without seed in MAP-2, MAP-3, MAP-4. The combination of AA (2 g/L) and MAP-2 significantly inhibited the browning of fresh-cut eggplants with seed. The application of AA (2 g/L) combined with MAP-2 inhibits the PPO and total phenol content activity over two and three days. Taken together, using AA combined with MAP may constitute a potential approach for maintaining the quality and inhibiting the browning of fresh-cut eggplants.
... raffinose, stachyose, and galactosyl-cyclitols) are low molecular weight carbohydrates important in nutrition. Eggplant is rich in saccharides, such as fructose (13750 mg/kg), glucose (13270 mg/ kg) and, to a lesser extent sucrose (5030 mg/kg) (Ayaz et al., 2015).S. melongena also contains inositol and its derivatives which have positive effects on human health, including the treatment of insulin resistance (Michell, 2007). A molecule with therapeutic properties against Alzheimer's disease pathologies, scyllo-inositol (16 mg/kg), was also reported to be present in eggplant (Hernandez-Hernandez et al., 2011). ...
Brinjal is (Solanum melongena L.) an economic plant in the world and has several
forms, shapes and colors fruit is known for vegetables of diet food because of high
moisture content and low calorific value. However, it is a good source of antioxidants
as well as some phytonutrients which provides various therapeutic potential health
effects. It contains varieties of biologically active compounds viz. phenol, flavone,
flavonoid, and phenolic compounds. These phenolic extracts of brinjal can be used
in pharmaceutical preparations and functional foods. Polyphenols can also able
to reduce radical -mediated diseases, mainly carcinogenesis and atherosclerosis.
Anthocyanin is the most important class of flavonoid which is a water soluble natural
pigments which are well known to enhance the anti-ulcer activity and sight-acuteness.
... A serving size (200 g) of fresh tomatoes has been reported to contribute mainly to the intakes of fibre and antioxidant compounds, providing 30 to 36% of the Recommended Dietary Allowance (RDA) for vitamin C; but it also contributes in a moderate proportion to the reference intake values of minerals, providing 10% of the Adequate Intake (AI) for K and 5-10% of the RDA for P and Mg (Casiraghi, Ribas-Agusti, Cáceres, Marfà, & Castellari, 2013;Frusciante et al., 2007;Mohammed, Smit, Pawelzik, Keutgen, & Horneburg, 2020). Eggplants stand out for their high content in phenolics, mostly anthocyanins in the purple-coloured peel, and chlorogenic acid in the flesh (Docimo et al., 2016;García-Salas, Gómez-Caravaca, Morales-Soto, Segura-Carretero, & Fernández-Gutiérrez, 2014;Singh et al., 2009;Whitaker & Stommel, 2003), but they are also known for being a good source of minerals (Ayaz et al., 2015;Raigón, Rodríguez-Burruezo, & Prohens, 2010). In that way, in a previous comprehensive fruit quality study of 31 varieties of eggplant, a portion of 100 g of fruit was reported to provide 7.7-13.5% of the estimated daily intake for phenolics; but it also contributed 2.8-6.2% to P RDA, 3.3-5.9% ...
... Regarding all traits except phenolic compounds, compared to USDA National Nutrient Database (U.S. Department of Agriculture, 2021) and data from other works, our results showed similar or higher average and higher maximum values for most of the traits evaluated in pepper (Chassy et al., 2006;Eggink et al., 2012;Fratianni et al., 2020;Guilherme, Reboredo, Guerra, Ressurreição, & Alvarenga, 2020;Lo Scalzo, Campanelli, Paolo, Fibiani, & Bianchi, 2020;Mennella et al., 2018), tomato (Casals et al., 2019;Cebolla-Cornejo et al., 2011;Chassy et al., 2006;Hallmann, 2012;Martí et al., 2018;Martínez-Valverde, Periago, Chesson, & Provan, 2002), and eggplant (Ayaz et al., 2015;Hanson et al., 2006;Luthria et al., 2010;Raigón et al., 2010;San José et al., 2013). Furthermore, ranges of values between our experiment and the others overlapped to a greater or lesser extent; e.g., β-carotene content values for pepper in Mennella et al. (2018), dry matter results for tomato in Martínez-Valverde et al. (2002) or Mg contents for eggplant in Ayaz et al. (2015). ...
... Department of Agriculture, 2021) and data from other works, our results showed similar or higher average and higher maximum values for most of the traits evaluated in pepper (Chassy et al., 2006;Eggink et al., 2012;Fratianni et al., 2020;Guilherme, Reboredo, Guerra, Ressurreição, & Alvarenga, 2020;Lo Scalzo, Campanelli, Paolo, Fibiani, & Bianchi, 2020;Mennella et al., 2018), tomato (Casals et al., 2019;Cebolla-Cornejo et al., 2011;Chassy et al., 2006;Hallmann, 2012;Martí et al., 2018;Martínez-Valverde, Periago, Chesson, & Provan, 2002), and eggplant (Ayaz et al., 2015;Hanson et al., 2006;Luthria et al., 2010;Raigón et al., 2010;San José et al., 2013). Furthermore, ranges of values between our experiment and the others overlapped to a greater or lesser extent; e.g., β-carotene content values for pepper in Mennella et al. (2018), dry matter results for tomato in Martínez-Valverde et al. (2002) or Mg contents for eggplant in Ayaz et al. (2015). Contrarily, higher average contents were found for a few compounds in other works than ours, including total phenolics and K for pepper in the USDA National Nutrient Database, and K in Guilherme et al. (2020); protein, β-carotene, total phenolics and all mineral compounds for tomato in the USDA National Nutrient Database, all minerals except K in Fernández-Ruiz, Olives, Cámara, Sánchez-Mata, and Torija (2011), and total phenolics in Hallmann (2012); finally, for eggplant, vitamin C in Ayaz et al. (2015), and Na in Raigón et al. (2010). ...
The study of the diversity within and between major Solanaceae crops (pepper, tomato, eggplant) is of interest for the selection and development of balanced diets. We have measured thirty-six major fruit composition traits, encompassing sugars, organic acids, antioxidants and minerals, in a set of 10 accessions per crop for pepper, tomato and eggplant, grown under the same cultivation conditions. The aim was to evaluate the diversity within species and to provide an accurate comparison of fruit composition among species by reducing to a minimum the environmental effect. Pepper, tomato and eggplant had a clearly distinct composition profile. Pepper showed the highest average content in total sugars and organic acids. Fructose and glucose were the major sugar compounds in the three species, although in pepper and tomato sucrose was present only in trace amounts. Citric acid was the major organic acid in pepper and tomato, while in eggplant it was malic acid. Pepper and eggplant had the highest total antioxidant activity. Vitamin C content was much higher in pepper than in tomato and eggplant, while eggplant accumulated high concentrations of chlorogenic acid. Furthermore, eggplant was the species with higher content in most minerals, particularly for K, Mg and Cu, while pepper was the richest in Fe. Due to their complementary nutritional profiles, a combined regular consumption of the three vegetables would supply more than 20% of the Dietary Reference Intake of several of the analysed phytochemicals. The large diversity within each species is of interest for selecting varieties with better nutritional and organoleptic profiles, as well as for breeding new cultivars.
... In addition, microelements such as Mn, Fe, Cu and Zn were found in small concentrations being 0.99, 7.61, 5.80 and 4.50 mg/100 g, respectively. The data obtained in the present study are more or less in accordance with those reported by (Arivalagan et al. 2012;Arivalagan et al. 2013;Eze andKanu 2014 andAyaz et al. 2015). Generally, eggplant is a rich source of K and Na. ...
This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant. The effect of freezing and storage on microbial growth and sensory properties of the common Egyptian dish called Baba ghanoush were also studied. The results showed that eggplant contained a high percentage of crude fiber, crude protein, crude fat, and total ash. It can be noted that the mineral contents of fresh eggplant were Ca, Mg, Na and K as the major minerals. On the other hand, the results of total phenolics in the fresh, dry fresh, oven and steamed samples were 9.32, 75.78, 42.31 and 41.53 mg/100 g, respectively as gallic acid equivalent. The total flavonoids of the different eggplant treated samples varied between 0.46 to 0.7 mg equivalents of quercetin per 100 g. The results indicated that the antioxidant activity as well as IC50 of fresh, dry fresh, oven and steamed samples were 8.82, 87.20, 82.78, 90.23 and 10.86, 1.18, 1.21 and 1.12, respectively. Also, eighteen phenolic compounds were identified by HPLC. The color attributes L*, a*, and b* in case of Baba ghanoush prepared from oven eggplant slightly decreased with increasing the storage period. Significant reduction was noted in microbial growth with increasing the storage period up to 4 months in case of Baba ghanoush prepared either from oven and steamed eggplant. Sensory attributes of Baba ghanoush were well accepted by the panelists even after 4 months of storage.
