A simplified UV spectral scan method for the estimation of phenolic acids and antioxidant capacity in eggplant pulp extracts

被引：36

作者：

Luthria, Devanand L. ^{[1
]}

机构：

[1] ARS, Food Composit & Methods Dev Lab, Beltsville Human Nutr Res Ctr, USDA, Beltsville, MD 20705 USA

来源：

JOURNAL OF FUNCTIONAL FOODS | 2012年 / 4卷 / 01期

关键词：

Eggplant (Solanum melongena L.); Phenolic acids; HPLC analysis; Ultraviolet spectral scan; Antioxidant activity; FRAP assay; SOLANUM-MELONGENA; VEGETABLES; FRUITS; ASSAY;

D O I：

10.1016/j.jff.2011.11.002

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to determine if a simple UV spectral analysis method can be used as a screening tool to estimate the amount of phenolic acid and the antioxidant capacity of eggplant pulp extracts. calibration curves for different concentrations of 5-O-caffeoylquinic acid standards were developed using UV spectral data, HPLC analysis, and ferric reducing antioxidant power (FRAP) assay. Seven different freeze-dried eggplant pulp samples belonging to different cultivars or grown under different environmental conditions along with single peel sample were selected as model substrates for this study. HPLC results, simple UV spectral scan data, and quantification of antioxidant capacity by FRAP assay in seven eggplant pulp extracts showed a strong correlation (R-2 > 0.9) between the three methods. These results suggest that the single absorption reading or a simple UV spectral scan can be used to estimate the concentration of phenolic acids and the antioxidant capacity in eggplant pulp extracts without peels. This screening tool can be potentially used to identify cultivars and growing conditions that influence phenolic acid content in eggplant samples. Published by Elsevier Ltd.

引用

页码：238 / 242

页数：5

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