Eggplant Extract Research Articles

Electrochemical and Spectrophotometric Methods for Polyphenol and Ascorbic Acid Determination in Fruit and Vegetable Extracts.

SUMMARYResearch backgroundFresh-cut fruits and vegetables are considered sources of antioxidant compounds. However, their shelf life is limited due to nutritional, quality and safety deterioration. Therefore, in recent decades, various methods have been reported for food processing and preservation, as well as for the determination of antioxidant compounds, due to their many benefits when consumed. The aim of the present work is to compare the performance of electrochemical and spectrophotometric methods in the analysis of the content of polyphenolic compounds and ascorbic acid in extracts from fruits (eggplant), edible roots (carrot) and leaves (rocket, lettuce and chard), and evaluate their capability to detect small changes in the antioxidant content in the eggplant extracts previously irradiated with different UV-C light intensities.Experimental approachPolyphenolic compounds and ascorbic acid were determined by electrochemical and spectrophotometric methods. An enzymatic biosensor and a nanocomposite sensor were used for polyphenolic compounds and ascorbic acid, respectively, in electrochemical measurements, while Folin-Ciocalteu and Kampfenkel methods were used for spectrophotometric measurements.Results and conclusionResults obtained through the different methodologies were comparable and consistent with each other. Both methods allowed determining the content of ascorbic acid and polyphenolic compounds in the fruit and vegetable extracts. Moreover, both techniques enable the detection of the analyte concentration changes in samples exposed to different UV-C intensities and storage days. Finally, it was observed that the antioxidant capacity depends on the type of food, treatment and storage period.Novelty and scientific contributionBoth methodologies were suitable for the quantification of analytes; however, the electrochemical sensors provided higher specificity and selectivity, applicable to different fruit and vegetable matrices, obtaining results with higher precision, in shorter time and with a smaller sample volume, minimizing the economic costs because of the lower consumption of reagents.

From nutrition to medicine: Assessing hemorrhoid healing activity of Solanum melongena L. via in vivo experimental models and its major chemicals

Ethnopharmacological relevanceSolanum melongena L. (eggplant) is used for treatment of rheumatism, beriberi, itching, toothache, bleeding, asthma, bronchitis, cholera, neuralgia and hemorrhoids in traditional medicine (Turkish, Chinese, and Indian). Hemorrhoids from these diseases, are common illness in all over the world, which are treated with various approaches including ethnobotanicals.Aim of the study: This study aimed to evaluate the anti-hemorrhoidal activity of eggplant, an edible plant, which is commonly utilized around the world. Materials & methodsIn vivo anti-hemorrhoidal activity of the methanolic extract prepared from eggplant was evaluated by experimental hemorrhoid model, subsequently histological and biochemical analysis. Hemorrhoid, which was induced by applying croton oil to the anal area of the rats. Furthermore, the extract was screened for anti-inflammatory activity which is based on the inhibition of acetic acid-induced increase in capillary permeability. The healing potential was comparatively assessed with a reference Pilex® tablet and cream. Phytochemical analysis performed by HPLC. The amount of the major phenolic compound (chlorogenic acid) in extract was found by using HPLC method. ResultsHistological and biochemical analysis demonstrated that eggplant extract is highly effective against hemorrhoid in comparison to the controls and the commercial preparation. In addition, the methanolic extract demonstrated significant inhibitory effect on acetic acid-induced increase in capillary permeability.The phytochemical studies identified major compound as chlorogenic acid (2.86%) by liquid chromatography. ConclusionThe eggplant calyxes, not edible, are easy to reach, by products/vast from the food sources. This is the first scientific evidence revealing that the eggplant extract has significant anti-hemorrhoidal and anti-inflammatory activity.

PDO Rotonda’s Red Eggplant Extract: In vitro Determination of Biological Properties and Minerals Bioaccessibility

Background: The Rotonda’s Red Eggplant belongs to the family of Solanum aethiopicum and it is cultivated in a specific area of Potenza (Basilicata, South of Italy) including villages of Rotonda, Viggianello, Castelluccio Superiore and Castelluccio Inferiore. The Red Eggplant cultivated in this area has gained the PDO, “Protected Designation of Origin”. Objective: The aim of this research was to evaluate the use of PDO Rotonda’s Red Eggplant extract as a possible nutraceutical supplement. The antioxidant, antihypertensive, hypoglycemic, and hypolipidemic properties were in vitro evaluated. Methods: The antioxidant activity was investigated by evaluating the scavenging properties against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2-Azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals and by performing the Ammonium Molybdate and Folin-Ciocalteu assay. The hypoglycemic and antihypertensive activity was studied by evaluating the α-Amylase, α-Glucosidase and Angiotensin Converting Enzyme, respectively, inhibiting activity. In order to evaluate the hypolipidemic activity, the pancreatic lipase inhibiting property was determined and Oil Red O staining assay was performed. Finally, to evaluate the possible use of this extract as a minerals supplement, Selenium, Potassium and Chrome bioaccessibility was studied. Results: The obtained results underline the good antioxidant, hypoglycemic, antihypertensive and hypolipidemic in vitro properties of the PDO Rotonda’s Red Eggplant extract. Moreover, the obtained data show a higher minerals bioaccessibility and this higher value could be ascribable to the natural phytocomplex of PDO Rotonda’s Red Eggplant, which increases the minerals bioaccessibility if compare it with a control sample. Conclusion: The obtained results show that PDO Rotonda’s Red Eggplant extract, might be used as a possible nutraceutical supplement, along with traditional therapies, both for its biological properties and for its minerals bioaccessibility value.

Spectrophotometric and Smartphone-Assisted Determination of Phenolic Compounds Using Crude Eggplant Extract.

In order to develop a simple, reliable and low cost enzymatic method for the determination of phenolic compounds we studied polyphenol oxidase activity of crude eggplant (S. melongena) extract using 13 phenolic compounds. Catechol, caffeic and chlorogenic acids, and l-DOPA have been rapidly oxidized with the formation of colored products. Monophenolic compounds have been oxidized at a much slower speed. Ferulic acid, quercetin, rutin, and dihydroquercetin have been found to inhibit polyphenol oxidase activity of crude eggplant extract. The influence of pH, temperature, crude eggplant extract amount, and 3-methyl-2-benzothiazolinone hydrazone (MBTH) concentration on the oxidation of catechol, caffeic acid, chlorogenic acid, and l-DOPA has been investigated spectrophotometrically. Michaelis constants values decrease by a factor of 2 to 3 in the presence of MBTH. Spectrophotometric (cuvette and microplate variants) and smartphone-assisted procedures for phenolic compounds determination have been proposed. Average saturation values (HSV color model) of the images of the microplate wells have been chosen as the analytical signal for smartphone-assisted procedure. LOD values for catechol, caffeic acid, chlorogenic acid, and l-DOPA equaled 5.1, 6.3, 5.8 and 30.0 µM (cuvette procedure), 12.2, 13.2, 13.2 and 80.4 µM (microplate procedure), and 23.5, 26.4, 20.8 and 120.6 µM (smartphone procedure). All the variants have been successfully applied for fast (4-5 min) and simple TPC determination in plant derived products and l-DOPA determination in model biological fluids. The values found with smartphone procedure are in good agreement with both spectrophotometric procedures values and reference values. Using crude eggplant extract- mediated reactions combined with smartphone camera detection has allowed creating low-cost, reliable and environmentally friendly analytical method for the determination of phenolic compounds.

Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source

Our aim was to produce an encapsulated powder loaded with eggplant peel extract as a natural source of color and antioxidants through gum Arabic and maltodextrin. The effect of spray drying inlet temperature (140–170°C) and various carriers (maltodextrin, gum Arabic, and their combination) on powder production yield, physical properties, flowability, color, total phenolic content (TPC), antioxidant activity, infrared spectroscopy (FTIR), microstructure and particle size were investigated. Our results revealed that physicochemical properties of powders were influenced by the carrier type and inlet temperature. Obtained powders by maltodextrin at 170°C showed the highest TPC (5.2mg/g), DPPH (73.4%), ABTS (90.5%), TEAC (2. 5mM), hydroxyl radicals scavenging activity (79.1%) and reducing power (1.2 Abs700) among all samples. FTIR spectroscopy indicated that the extract was encapsulated by the carriers. Microstructure evaluation of powders showed some hollow particles with matrix-type structures. Sensory evaluation indicated that addition of encapsulated eggplant extract into the formulation of gummy candy improved its color and overall acceptability.

Monitoring of Chlorogenic Acid and Antioxidant Capacity of Solanum melongena L. (Eggplant) under Different Heat and Storage Treatments.

Solanum melongena L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of different geographic origin by high-performance liquid chromatography (HPLC). An easy and quick extraction procedure with 50% methanol as the extraction solvent was optimized for the first time by means of a design-of-experiment and applied to heat treated samples of eggplant. The antioxidant capacity of eggplant extracts was also evaluated by using the ABTS assay and it was correlated with the data obtained by the HPLC method. The content of chlorogenic acid was different in each heat-treated eggplant sample and it depended on the temperature applied during the cooking procedure. In particular, an increase of chlorogenic acid content with rising temperature was observed. Conversely, a very high temperature (250 °C) caused a decrease of chlorogenic acid amount. The influence of storage on the content of chlorogenic acid was also monitored. While the level of chlorogenic acid in fresh samples decreased during four weeks of storage, an increase in its content in heat treated eggplant was observed within the same period. Multivariate data analysis was used to classify eggplant samples into different groups, according to the country of origin and heat treatment procedure. This study provides new insights to preserve the antioxidant properties of eggplant phenolics during different thermal and storage treatments in order to highlight their health promoting effects.

Optimizing a Simple Natural Dye Production Method for Dye-Sensitized Solar Cells: Examples for Betalain (Bougainvillea and Beetroot Extracts) and Anthocyanin Dyes

We present a study about the sensitizers extracted from natural resources. This paper focuses on how to select, extract and characterize natural dyes, giving some guides to establish a protocol for the whole process of fabricating and using these dyes. The influence of the extraction solvent and method, and of parameters such as pH are analyzed. Also, dye precursor and dye extract stability have been studied, as well as how the dye adsorbs onto substrates and the effect of mixing or concentrating the extracts. Results concerning betalain pigments present in bougainvillea and beetroot extracts, and anthocyanins in eggplant extracts, analyzed by using UV-Vis spectrometry, are included. As an example of application, we report procedures intended to test and enhance the dye potential as a main component of dye-sensitized solar cells (DSSCs). DSSCs mimic nature’s photosynthesis and have some advantages like an easy and low-cost fabrication procedure. Their efficiency depends on its design and fabrication process and also on the different components involved. Hence, optimizing each component is essential to achieve the best performance, and thus the dye used as a sensitizer is crucial. We fabricate cells by using a simple procedure: As the interest is focused on the sensitizer, the same consecutive steps are followed, varying only the dye extract. Among all the natural-dyes tested, beetroot extract reaches up to 0.47% cell efficiency, which is near the highest values found in literature for this pigment.

Stimulating Effect of Gamma Radiation on Some Active Compounds in Eggplant Fruits

A FIELD experiment was performed to study the effect of gamma irradiation (0.0, 50 and 100Gy) on growth parameters and bioactive compounds of different parts of eggplant. All growth parameters studied showed an increase when using a dose of 50Gy gamma rays. Also, 50Gy increased total phenolic contents (2.140, 4.039 and 2.965mg/g DW) for pulp, peel and whole fruits, respectively. A dose level at 50Gy increased flavonoid contents (0.835, 4.301 and 3.166mg/g DW) for pulp, peel and whole fruits, respectively. Moreover, tannin contents increased at a dose of 50Gy to (5.853, 7.94 and 7.79mg/g DW) for pulp, peel and whole fruits respectively; the highest contents were detected in peels followed by the whole fruits and the pulps. The DPPH radical scavenging activity of eggplant extracts varies according to the plant part. The antioxidant activity in the whole fruit was less than the peel and pulp while the highest antioxidant activity was in the peel. Otherwise, the amino acid and total soluble protein contents were higher in pulp in all treatments. Phenyl alanine ammonia-lyase (PAL) enzyme and polyphenol oxidase enzyme showed increases in their activities as gamma radiation increased to 50Gy, while increasing irradiation dose level to 100Gy reduces both enzyme activities. FT-IR showed the appearance and disappearance of function group in control and irradiated plants. Meanwhile, the results confirmed the presence of C-H stretching phenol (1020cm-1), alkane C-H blending (1450cm-1) and O-H stretching, lipid at (1450cm-1), and carbohydrate amino acids (3940.39cm-1) in eggplant plants different parts control and irradiated.

Determination of Nicotine Extracted from Eggplant and Green Pepper by HPLC

Nicotine was separated from eggplant and green pepper seeds (Solanaceous) by High Performance Liquid Chromatography (HPLC).The concentration of nicotine in the eggplant extract (0.871-0.877 μg/ml) was determined by injecting standard material with 0.5 and 1.5 μg/ml, while the concentrations of nicotine in green pepper extract (0.613-0.618 μg/ml) was determined when the standard material was injected with 0.5 and 1.5 μg/ml. The qualitative chemical data was calculated from derivations of the standard material. Nicotine concentration was measured qualitatively in both extracts through the calibration curve and method of the standard addition. This technique has high accuracy and compatibility, bringing the proportion of relative recovery percentage of nicotine extracted from eggplant seeds to 95.880-103.104% and relative error of -4.119-3.104%. Relative recovery percentage of nicotine extracted from green pepper seeds was 97.284 -103.518 % and relative error was -2.716-3.518%.

Determination of Nicotine Extracted from Eggplant and Green Pepper by HPLC

Nicotine was separated from eggplant and green pepper seeds (Solanaceous) by High Performance Liquid Chromatography (HPLC).The concentration of nicotine in the eggplant extract (0.871-0.877 μg/ml) was determined by injecting standard material with 0.5 and 1.5 μg/ml, while the concentrations of nicotine in green pepper extract (0.613-0.618 μg/ml) was determined when the standard material was injected with 0.5 and 1.5 μg/ml. The qualitative chemical data was calculated from derivations of the standard material. Nicotine concentration was measured qualitatively in both extracts through the calibration curve and method of the standard addition. This technique has high accuracy and compatibility, bringing the proportion of relative recovery percentage of nicotine extracted from eggplant seeds to 95.880-103.104% and relative error of -4.119-3.104%. Relative recovery percentage of nicotine extracted from green pepper seeds was 97.284 -103.518 % and relative error was -2.716-3.518%.

Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

Active and intelligent food packaging films were developed by mixing chitosan (CS) with anthocyanin-rich purple eggplant extract (PEE) or black eggplant extract (BEE). Results showed the anthocyanin contents in PEE and BEE were 93.10 and 173.17 mg/g, respectively. Besides, the anthocyanin compositions of PEE and BEE were totally different. PEE and BEE increased the blueness, thickness, UV–vis light barrier and mechanical properties of CS film. Nevertheless, PEE did not change the moisture content of CS film and BEE did not change the water vapor permeability of CS film. Microstructure observation showed low contents (1 and 2 wt%) of PEE and BEE were well distributed in CS matrix. Fourier transform infrared spectroscopy revealed the existence of intermolecular interactions between CS and extracts. X-ray diffraction indicated PEE and BEE somewhat increased the crystallinity of CS film. The antioxidant ability of CS film was remarkably enhanced by PEE and BEE. Moreover, CS-PEE and CS-BEE films were pH-sensitive and showed remarkable color changes in different buffer solutions, which could be used to monitor milk spoilage. Our results suggested CS-PEE and CS-BEE films could be applied as active and intelligent food packaging materials.

Phenolic distribution, antioxidant activity, and enzyme inhibitory properties of eggplant (Solanum aethiopicum) cultivated in two different locations within Nigeria.

Solanum aethiopicum is commonly cultivated in Nigeria for its nutritional and medicinal properties. Although, information on the possible effect of location on the biological activities of S. aethiopicum has not been reported, however, present research work investigated the phenolic contents and distribution, antioxidative properties, and enzyme inhibitory activities of S. aethiopicum collected from two locations in Nigeria. HPLC phenolic profile, polyphenol contents, free radical scavenging activities, and inhibitory effect of eggplant extracts on carbohydrate metabolizing enzymes were carried out. Significant variations were observed in the phenolic profile, polyphenol contents, antioxidant activities, and enzymes inhibitory properties of the extracts from different locations. In most of the analyses carried out, extract of eggplant fruit collected from Uyo (UEF) showed higher activities than the one obtained from Ibadan (IEF). Thus, findings from this study revealed that geographical location may influence the phenolic contents, antioxidant, and enzymes inhibitory properties of eggplant fruits. PRACTICAL APPLICATIONS: The geographical location of a particular place determines the nature and biological activities of plants cultivated in the area. Hence, we presented the effect of location on the phenolic profile, antioxidant, and enzyme inhibitory properties of eggplant fruit (S. aethiopicum) cultivated in two different locations in Nigeria. However, data generated in this study showed the effect of location on phenolic composition and biological activities of eggplant fruit cultivated in Nigeria.

Impact of Cepoka Eggplant Extract (Solanum torvum S.) and Kapok Seed (Ceiba pentandra G.) on Expression of p53 Protein and the Number of Leydig Cells in Rats

Impact of Cepoka Eggplant Extract (Solanum torvum S.) and Kapok Seed (Ceiba pentandra G.) on Expression of p53 Protein and the Number of Leydig Cells in Rats

Natural Insecticide Spray for Aedes sp., Made from Ethanol Extract of Purple Eggplant Fruit (Solanum melongena L.)

Dengue Hemorrhagic Fever (DHF) is an infectious disease caused by the Dengue virus. This virus is transmitted by Aedes sp. Many studies have been carried out on the use of plants as biological insecticides, one of which is purple eggplant (Solanum melongena L.). This study aims to determine whether Solanum melongena L. extract spray can be used as an insecticide for Aedes sp. This research was a true experimental study, with a sample of 25 Aedes sp. 2–5 days old. The treatment given was eggplant extract spray with a concentration of 80%, 60% and 40% then left for 24 hours, with 3 replications. The concentration of 80% ethanol extract caused 84% of the deaths of Aedes sp., The concentration of 60% caused 68% of deaths, and a concentration of 40% caused 44% of deaths. The p-value of the probit test was 0.000 (Solanum melongena L. ethanol extract in spray form significantly caused the death of Aedes sp.) LC50 and LC90 values were at concentrations of 49.124% and 81.343%. Spray of Solanum melongena L. ethanol extract can be used as natural insecticide for Aedes sp.

Eggplant fruits protect against DNA damage and mutations

Eggplant belongs to the Solanaceae family, and it has an important antioxidant capability that has been shown to counteract oxidation, which is harmful to health and many diseases. In this present study, we evaluated the antigenotoxic effects of six eggplants ((Solanum aculeatissimum Jacq. ‘Ma-khuea-lueang’; ML), (Solanum aculeatissimum Jacq. ‘Ma-khuea-pro’; MP), (Solanum aculeatissimum Jacq. ‘Ma-khuea-sawoei’; MS), (Solanum melongena Linn. ‘Ma-khuea-khai-tao’; MKT), (Solanum melongena Linn. ‘Ma-khuea-muang klom’; MM) and (Solanum torvum Sw. ‘Ma-khuea-phuang’; MPH)) against urethane-induced somatic mutation and recombination test (SMART) in Drosophila melanogaster and hydrogen peroxide-induced oxidative DNA damage in human lymphocytes. First, we determined all of the eggplant extracts of their antioxidant properties including radical scavenging activities, reducing antioxidant power and total phenolic contents, surprisingly ML extract showed the highest level of activity. In SMART, larvae were fed with each lyophilized eggplant. The results revealed that no sample was mutagenic. Interestingly, we found that all six eggplants had a potent inhibitory effect against urethane-induced mutagenicity. Moreover, the protective effect of each eggplant extract against oxidative DNA damage in human lymphocytes was investigated using the single-cell gel electrophoresis (comet) assay. The treatment cells with six eggplant extracts prevented DNA human lymphocytes in response to hydrogen peroxide, especially ML extract exhibited higher an inhibition percentage than other samples. This study demonstrated that these eggplants seem to be safe for consumption and their extracts could protect against DNA damage. Thus, these eggplants have the potential to provide health benefits associated with prevention or reduced risk of developing chronic diseases, such as cancer.

Absorption spectra, thermal analysis, photoelectrochemical characterization and stability test of vegetable-based dye-sensitized solar cells

This work reports an optical and photoelectrochemical study on the use of not edible parts of eggplant in a photovoltaic device. In this paper we employ, for the first time, the leaves and the bark of eggplant twigs, as pigment sources for dye-sensitized solar cells (DSSCs). We compared and discussed both the absorption spectra of two natural extracts and photovoltaic performances in DSSCs. We also compared, for a similar natural sensitizer, our electrolyte respect to several electrolytes reported in literature. Solar power conversion (η = 1%) and the short circuit current density (Jsc = 8 mA/cm2) achieved by studied devices are higher of 27% and 110% respectively, than literature data, so far reported. Furthermore, we demonstrated, by a thermodynamic study, thermal stability up to 125 °C of the eggplant extract, when anchored to TiO2 layer, and finally we presented some stability tests, under solar irradiation, of the DSSCs based on this natural extract.

Efficacy of Eggplant Hydroalcoholic Extract on Blood Lipid Indice in Streptozotocin-Induced Diabetic Male Rats

Introduction: Diabetes is one of the most common and complex problems of today's society. A long-term increase of glucose in diabetes is a major cause of impaired lipid metabolism and indices. This study was aimed to investigate the effects of eggplant extract on blood lipid indices in diabetic male rats. Materials & Methods: In this investigation, male Wistar rats of 200-250g were divided into five groups (n=6):1- control 2- diabetes (sham), 3, 4 and 5- diabetic group treated with eggplant extract (25, 50 and 100mg/kg). The rats of 60mg/kg were intraperitoneally diabetic with STZ. On the fifth day after receiving Streptozotocin (STZ), the animals with high blood sugar200 mg/dL were regarded as diabetic. The control group received saline and the treated diabetic group received eggplant extract orally for two weeks. The control group did not receive any medication or extract. In the end, after deep anesthesia with ether and splitting the chest, blood samples were taken from the heart to assess the lipid indices, then their serums were separated. Findings: Our results demonstrated that higher doses (50 and 100mg/kg) of eggplant extract would significantly (P less-than 0.001) reduce blood sugar in diabetic rats. In treated diabetic rats with high levels of triglycerides, a significant decrease was not observed. Eggplant extract at a dose of 50mg/kg in treated diabetic rats significantly reduced the total cholesterol (P less-than 0.05), while a dose of 100mg/kg caused a more decrease (P less-than 0.001). The eggplant extract in doses of 50 and 100mg/kg significantly increased High-Density Lipoprotein (HDL) levels (P less-than 0.001). Discussion & Conclusion: As shown by our conclusion, eggplants, due to reducing the blood glucose, appear to have compounds with antioxidant properties that reduce free radical improvement of some indicators of lipid disorders caused by diabetes.

Antioxidant, Total phenolic Content as well as Antimicrobial Potentiality Effect of peel white and Black Eggplant extracts

Antioxidant, Total phenolic Content as well as Antimicrobial Potentiality Effect of peel white and Black Eggplant extracts

The influence of granting ngor eggplant (solanium indicum) extract inhibiting of spermatogenesis in mice (mus musculus)

The study about contraceptive for adult especially for men that the numbers were limited, so needed the ingredients contraceptive is derived from a plant. One of the plants that potentially becomes contraceptive is ngor eggplant because contains antifertility substances. The research has been done about granting of ngor eggplant extract inhibiting spermatogenesis in mice. The design of research used random post-test control group design by one group control, three groups by treatment and six times doing treatment again. (T0 = control group, T1 = granting extract 15%, T2 = granting extract 20%, T3 = granting extract 25%). This treatment has been done in 36 days. The result of this research showed the granting ngor eggplant extract to T1 could reduce the number of cells spermatocyte primary pakhiten and cells spermatids 7 & 19 by meaningful (P<0,05). In T2 and T3 could reduce the number spermatogonia A cells, spermatocyte primary pakhiten cells and spermatids 7 & 19 cells (P<0,05).

PHYTOCHEMICAL CONTENT AND ANTIOXIDANT POTENTIAL OF DIFFERENT ORGANS OF EGGPLANT (SOLANUM MELONGENA L.) GROWN IN WEST JAVA-INDONESIA

Objectives: The goals of this research were to evaluate antioxidant potential from different organs of eggplant (Solanum melongena L.) using two antioxidant testing methods which were 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) and correlation of total phenolic and flavonoid content with their inhibitory concentration 50% (IC50) of DPPH, and exhibitory concentration 50% (EC50) of FRAP.Materials and Methods: Each sample was extracted by reflux using different polarity solvents. The extracts were evaporated using rotary evaporator. Antioxidant activities were tested using DPPH and FRAP assays, determination of total phenolic and flavonoid content were carried out by ultraviolet-visible spectrophotometry and correlation with their IC50 of DPPH and EC50 of FRAP capacities were analyzed by Pearson’s method.Results: The lowest IC50 of DPPH scavenging activity 1.14 μg/ml and the lowest EC50 of FRAP capacity 49.80 μg/ml was given by ethanolic leaves extract of eggplant. Ethanolic leaves extract of eggplant also presented the highest total phenolic content (TPC) (8.87 g gallic acid equivalent/100 g), while the highest total flavonoid content was shown by ethyl acetate leaves extract (24.50 g quercetin equivalent/100 g). There was a significantly negative correlation between TPC in leaves and fruit extracts of eggplant with their IC50 of DPPH and EC50 of FRAP.Conclusions: All different extracts of eggplant organs (except n-hexane stem extract) were categorized as a very strong antioxidant by DPPH method. Phenolic compounds in eggplant leaves and fruit extracts were the major contributor in antioxidant activities by DPPH and FRAP methods. DPPH and FRAP showed linear results in antioxidant activities of eggplant leaves, fruit and stem extracts.