Abstract
Eggplants contain a multitude of biocompounds with nutritional and/or biological activities. The objective of this work was to study the nutritional, chemical and bioactive value of red eggplant from Rotonda, Italy. Ohmic heating (OH) was compared to conventional heating, as different solvents were used (water, ethanol 30, 50, and 90% and methanol) for biocompounds extraction. Extracts were evaluated for their total phenolic compounds, antioxidant and antibacterial activities, and its toxicity was assessed in cells, L929 and Caco-2. The nutritional characterization of Rotonda's eggplant demonstrated that it is rich in carbohydrates (65%), fiber (12.5%), proteins (13%), lipids (7.6%) and minerals. Potassium is the mineral with the highest concentration in the red eggplant (27.24 mg/g). Phenolic composition of the obtained extracts was dependent on the extraction method, as well as on the solvent. The use of OH method increased the extraction of biocompounds, especially when using 50% of ethanol as solvent. The main phenolic compounds found in the extracts of this eggplant variety were ellagic acid, p-coumaricic acid, epicatechin, narginin, taxifolin and kaempferol. Antioxidant activity was positively correlated with the total amounts of phenolics. Red Eggplant extracts showed activity against Gram-negative bacteria (E. coli and S. enterica), however, they did not demonstrate activity against Gram-positive bacteria. The extracts obtained did not show cytotoxic effects in fibroblast and colorectal studied cells. Ohmic heating is a sustainable technology that increases the extraction yield of biocompounds, with reduced energy consumption and the resulting extracts show low toxicity and high biological activity.
Highlights
Eggplant together with potato, tomato and pepper belong to the family Solanaceae (Doganlar et al, 2002)
Total carbohydrates content was estimated by difference using Equation (1) (Lu et al, 2010)
The results show that carbohydrates are the major fraction of the total eggplant composition, accounting for 65.3% of its weight
Summary
Eggplant ( known as brinjal, aubergine, melanzana, or berenjena) together with potato, tomato and pepper belong to the family Solanaceae (Doganlar et al, 2002). Eggplant is an economically important vegetable crop with a large number of fruit varieties ranging in size, shape, and color. The taxonomy of eggplants is complicated and at the same time still unclear. Sustainable Extraction of Eggplant Biocompounds (Halinski et al, 2017). The main cultivars are the Brinjal eggplant (Solanum melongena L.), the Gboma eggplant (Solanum macrocarpon L.) and the Scarlet eggplant (Solanum aethiopicum L.). China and Japan appear as secondary centers of origin and progressively its cultivation spread to the Mediterranean, Africa, Europe and America and is cultivated worldwide today
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