Abstract

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.

Highlights

  • Vegetables are one of the richest sources of antioxidants (Vicente et al, 2014)

  • This research was undertaken to find out the effects of different cooking methods on bioactive compounds of eggplant

  • This research was undertaken to find out the effects of different thermal processes on antioxidants, flavonoids, phenolic substances found in eggplant, and to find out the effect of freezing on microbial growth and some sensory properties during the storage periods of one of the common Egyptian dish called Baba ghanoush

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Summary

Introduction

Eggplant (Solanum melongena L.) is the most popular vegetable worldwide and one of an important market vegetables in Asian and Mediterranean countries It is known for vegetables of diet food because of high moisture content and low caloric value. It is a good source of antioxidants as well as some phytonutrients. These processings and heat-applied-cooking processes )frying, boiling, steaming and roasting), has a significant effect on the changes of chemical compositions such as bioactive components, antioxidant activities and physical characteristics including colour, texture, taste and flavour )Poelman et al, 2014; Fabbri and Crosby, 2015). This research was undertaken to find out the effects of different thermal processes (steam and oven) on antioxidants, flavonoids, phenolic substances found in eggplant, and to find out the effect of freezing on microbial growth and some sensory properties during the storage periods of one of the common Egyptian dish called Baba ghanoush

Materials
Preparation of Samples
Preparation of Baba ghanoush
Mineral Content
Ascorbic Acid
Extraction of Samples
DPPH Radical Scavenging Capacity Assay
Total Phenolic Content
Identification of Phenolic Compounds by HPLC
Total Flavonoid Content
Colour Measurement
Microbiological Analysis
Sensory Evaluation
Statistical Analysis
Chemical Composition
Bioactive Compounds and Antioxidant Activity of Eggplant
Sensory Evaluation of Baba Ghanoush Products
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