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Advisor(s)
Abstract(s)
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.
Description
Keywords
Red eggplant Nutritional value Ohmic heating Phenolic compounds Antioxidant activity Antibacterial activity Cytotoxicity
Pedagogical Context
Citation
Ferreira-Santos, Pedro; Duca, Anna Barbara; Genisheva, Zlatina; Silva, Beatriz Nunes; Biasio, Filomena de; Botelho, Cláudia; Rocha, Cristina M.R.; Gorgoglione, Domenico; Teixeira, José A. (2021). Extracts from red eggplant: impact of ohmic heating and different extraction solvents on the chemical profile and bioactivity. Frontiers in Sustainable Food Systems. eISSN 2571-581X. 5, p. 1-13