Total Antioxidant Activity and Total Phenolic Contents in Different Turkish Eggplant (Solanum Melongena L.) Cultivars

被引：85

作者：

Okmen, Bilal ^{[1
]}

Sigva, Hasan O. ^{[1
]}

Mutlu, Sevgi ^{[2
]}

Doganlar, Sami ^{[3
]}

Yemenicioglu, Ahmet ^{[4
]}

Frary, Anne

机构：

[1] Izmir Inst Technol, Biotechnol Program, TR-35430 Izmir, Turkey

[2] Aegean Agr Res Inst, Izmir, Turkey

[3] Izmir Inst Technol, Dept Mol Biol & Genet, TR-35430 Izmir, Turkey

[4] Izmir Inst Technol, Dept Food Engn, TR-35430 Izmir, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2009年 / 12卷 / 03期

关键词：

ABTS assay; Nutritional content; Phenolic compounds; Solanaceae; Water soluble antioxidant activity; CAPACITY; FOODS; DNA;

D O I：

10.1080/10942910801992942

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, total water soluble antioxidant activity and phenolic content of 26 eggplant (Solanum melongena L.) cultivars were investigated. Total water soluble antioxidant activity of the cultivars varied from 2664 to 8247 molTrolox/kg, which is a 3.1-fold difference. Cultivars also showed significant variation for total phenolic contents ranging from 615 to 1376 mg/kg, a 2.2-fold difference. The two traits were significantly correlated and results of this study suggested that breeders can use the information to develop eggplant cultivars with high antioxidant activity.

引用

页码：616 / 624

页数：9

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