Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

被引：47

作者：

Lo Scalzo, Roberto ^{[1
]}

Fibiani, Marta ^{[1
]}

Francese, Gianluca ^{[2
]}

D'Alessandro, Antonietta ^{[2
]}

Rotino, Giuseppe L. ^{[3
]}

Conte, Pellegrino ^{[4
]}

Mennella, Giuseppe ^{[2
]}

机构：

[1] CREA IAA Unita Ric & Proc Ind Agroalimentare, Consiglio Ric Agr & Anal Econ Agr, I-20133 Milan, Italy

[2] CREA ORT Ctr Ric Orticoltura, Consiglio Ric Agr & Anal Econ Agr, I-84098 Salerno, Italy

[3] CREA ORL Unita Ric Orticoltura, Consiglio Ric Agr & Anal Econ Agr, I-26836 Lodi, Italy

[4] Univ Palermo, Dipartimento Sci Agr & Forestali, I-90128 Palermo, Italy

来源：

FOOD CHEMISTRY | 2016年 / 194卷

关键词：

Eggplant; Cooking; Phenols; Antioxidants; NMR relaxometry; ANTIOXIDANT CAPACITY; POLYPHENOL OXIDASE; VEGETABLES; DIVERSITY; PHENOLICS; ACIDS;

D O I：

10.1016/j.foodchem.2015.08.063

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：835 / 842

页数：8

共 39 条

[11] Anti- and prooxidant activity of water soluble components of some common diet vegetables and the effect of thermal treatment [J].