The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Nesrin Çolak
  • Aynur Kurt-Celebi
  • Jiri Gruz
  • Miroslav Strnad
  • Sema Hayirlioglu-Ayaz
  • Myoung-Gun Choung
  • Tuba Esatbeyoglu
  • Faik Ahmet Ayaz

External Research Organisations

  • Karadeniz Technical University
  • Palacky University
  • Kangwon National University
View graph of relations

Details

Original languageEnglish
Article number2410
JournalMolecules
Volume27
Issue number8
Publication statusPublished - 8 Apr 2022

Abstract

The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The black cultivar exhibited the highest total phenolic (17,193 and 6552 mg gallic acid equivalent/kg fw), flavonoid (3019 and 1160 quercetin equivalent/kg fw) and anthocyanin (1686 and 6167 g delphinidin-3-O-glucoside equivalent/kg fw) contents in crude extracts of the peel and pulp. The majority of the caffeic acid was identified in the ester (2830 mg/kg fw) and ester-bound (2594 mg/kg fw) forms in the peel of ‘Kadife Kemer’ and in the glycoside form (611.9 mg/kg fw) in ‘Aydin Siyahi’, as well as in the pulp of these two eggplants. ‘Kadife Kemer’ (purple eggplant) contained the majority of the chlorogenic acid in free form (27.55 mg/kg fw), compared to ‘Aydin Siyahi’ in the ester (7.82 mg/kg fw), glycoside (294.1 mg/kg dw) and ester-bound (2.41 mg/kg fw) forms. The eggplant cultivars (peel and pulp, mg/kg fw) exhibited a relatively high delphinidin-3-O-rutinoside concentration in the peel of ‘Aydin Siyahi’ (avg. 1162), followed by ‘Kadife Kemer’ (avg. 336.6), and ‘Trabzon Kadife’ (avg. 215.1). The crude phenolic extracts of the eggplants exhibited the highest antioxidant capacity values (peel and pulp, µmoL Trolox equivalent/kg fw) of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 8156 and 2335) and oxygen radical absorbance capacity (ORAC, 37,887 and 17,648). The overall results indicate that black and purple eggplants are the cultivars with greater potential benefits in terms of their phenolics and antioxidant values than the white eggplant.

Keywords

    anthocyanin, antioxidant capacity, aubergine, diabetes, fruit, phenolic acid, Solanum melongena, α-amylase

ASJC Scopus subject areas

Sustainable Development Goals

Cite this

The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars. / Çolak, Nesrin; Kurt-Celebi, Aynur; Gruz, Jiri et al.
In: Molecules, Vol. 27, No. 8, 2410, 08.04.2022.

Research output: Contribution to journalArticleResearchpeer review

Çolak, N, Kurt-Celebi, A, Gruz, J, Strnad, M, Hayirlioglu-Ayaz, S, Choung, M-G, Esatbeyoglu, T & Ayaz, FA 2022, 'The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars', Molecules, vol. 27, no. 8, 2410. https://doi.org/10.3390/molecules27082410
Çolak, N., Kurt-Celebi, A., Gruz, J., Strnad, M., Hayirlioglu-Ayaz, S., Choung, M.-G., Esatbeyoglu, T., & Ayaz, F. A. (2022). The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars. Molecules, 27(8), Article 2410. https://doi.org/10.3390/molecules27082410
Çolak N, Kurt-Celebi A, Gruz J, Strnad M, Hayirlioglu-Ayaz S, Choung MG et al. The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars. Molecules. 2022 Apr 8;27(8):2410. doi: 10.3390/molecules27082410
Çolak, Nesrin ; Kurt-Celebi, Aynur ; Gruz, Jiri et al. / The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars. In: Molecules. 2022 ; Vol. 27, No. 8.
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abstract = "The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The black cultivar exhibited the highest total phenolic (17,193 and 6552 mg gallic acid equivalent/kg fw), flavonoid (3019 and 1160 quercetin equivalent/kg fw) and anthocyanin (1686 and 6167 g delphinidin-3-O-glucoside equivalent/kg fw) contents in crude extracts of the peel and pulp. The majority of the caffeic acid was identified in the ester (2830 mg/kg fw) and ester-bound (2594 mg/kg fw) forms in the peel of {\textquoteleft}Kadife Kemer{\textquoteright} and in the glycoside form (611.9 mg/kg fw) in {\textquoteleft}Aydin Siyahi{\textquoteright}, as well as in the pulp of these two eggplants. {\textquoteleft}Kadife Kemer{\textquoteright} (purple eggplant) contained the majority of the chlorogenic acid in free form (27.55 mg/kg fw), compared to {\textquoteleft}Aydin Siyahi{\textquoteright} in the ester (7.82 mg/kg fw), glycoside (294.1 mg/kg dw) and ester-bound (2.41 mg/kg fw) forms. The eggplant cultivars (peel and pulp, mg/kg fw) exhibited a relatively high delphinidin-3-O-rutinoside concentration in the peel of {\textquoteleft}Aydin Siyahi{\textquoteright} (avg. 1162), followed by {\textquoteleft}Kadife Kemer{\textquoteright} (avg. 336.6), and {\textquoteleft}Trabzon Kadife{\textquoteright} (avg. 215.1). The crude phenolic extracts of the eggplants exhibited the highest antioxidant capacity values (peel and pulp, µmoL Trolox equivalent/kg fw) of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 8156 and 2335) and oxygen radical absorbance capacity (ORAC, 37,887 and 17,648). The overall results indicate that black and purple eggplants are the cultivars with greater potential benefits in terms of their phenolics and antioxidant values than the white eggplant.",
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Download

TY - JOUR

T1 - The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars

AU - Çolak, Nesrin

AU - Kurt-Celebi, Aynur

AU - Gruz, Jiri

AU - Strnad, Miroslav

AU - Hayirlioglu-Ayaz, Sema

AU - Choung, Myoung-Gun

AU - Esatbeyoglu, Tuba

AU - Ayaz, Faik Ahmet

N1 - Funding information: The publication of this article was funded by the Open Access Fund of Leibniz Univer-sität Hannover. The publication of this article was funded by the Open Access Fund of Leibniz Univer-sit?t Hannover.

PY - 2022/4/8

Y1 - 2022/4/8

N2 - The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The black cultivar exhibited the highest total phenolic (17,193 and 6552 mg gallic acid equivalent/kg fw), flavonoid (3019 and 1160 quercetin equivalent/kg fw) and anthocyanin (1686 and 6167 g delphinidin-3-O-glucoside equivalent/kg fw) contents in crude extracts of the peel and pulp. The majority of the caffeic acid was identified in the ester (2830 mg/kg fw) and ester-bound (2594 mg/kg fw) forms in the peel of ‘Kadife Kemer’ and in the glycoside form (611.9 mg/kg fw) in ‘Aydin Siyahi’, as well as in the pulp of these two eggplants. ‘Kadife Kemer’ (purple eggplant) contained the majority of the chlorogenic acid in free form (27.55 mg/kg fw), compared to ‘Aydin Siyahi’ in the ester (7.82 mg/kg fw), glycoside (294.1 mg/kg dw) and ester-bound (2.41 mg/kg fw) forms. The eggplant cultivars (peel and pulp, mg/kg fw) exhibited a relatively high delphinidin-3-O-rutinoside concentration in the peel of ‘Aydin Siyahi’ (avg. 1162), followed by ‘Kadife Kemer’ (avg. 336.6), and ‘Trabzon Kadife’ (avg. 215.1). The crude phenolic extracts of the eggplants exhibited the highest antioxidant capacity values (peel and pulp, µmoL Trolox equivalent/kg fw) of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 8156 and 2335) and oxygen radical absorbance capacity (ORAC, 37,887 and 17,648). The overall results indicate that black and purple eggplants are the cultivars with greater potential benefits in terms of their phenolics and antioxidant values than the white eggplant.

AB - The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The black cultivar exhibited the highest total phenolic (17,193 and 6552 mg gallic acid equivalent/kg fw), flavonoid (3019 and 1160 quercetin equivalent/kg fw) and anthocyanin (1686 and 6167 g delphinidin-3-O-glucoside equivalent/kg fw) contents in crude extracts of the peel and pulp. The majority of the caffeic acid was identified in the ester (2830 mg/kg fw) and ester-bound (2594 mg/kg fw) forms in the peel of ‘Kadife Kemer’ and in the glycoside form (611.9 mg/kg fw) in ‘Aydin Siyahi’, as well as in the pulp of these two eggplants. ‘Kadife Kemer’ (purple eggplant) contained the majority of the chlorogenic acid in free form (27.55 mg/kg fw), compared to ‘Aydin Siyahi’ in the ester (7.82 mg/kg fw), glycoside (294.1 mg/kg dw) and ester-bound (2.41 mg/kg fw) forms. The eggplant cultivars (peel and pulp, mg/kg fw) exhibited a relatively high delphinidin-3-O-rutinoside concentration in the peel of ‘Aydin Siyahi’ (avg. 1162), followed by ‘Kadife Kemer’ (avg. 336.6), and ‘Trabzon Kadife’ (avg. 215.1). The crude phenolic extracts of the eggplants exhibited the highest antioxidant capacity values (peel and pulp, µmoL Trolox equivalent/kg fw) of 2,2-diphenyl-1-picrylhydrazyl (DPPH, 8156 and 2335) and oxygen radical absorbance capacity (ORAC, 37,887 and 17,648). The overall results indicate that black and purple eggplants are the cultivars with greater potential benefits in terms of their phenolics and antioxidant values than the white eggplant.

KW - anthocyanin

KW - antioxidant capacity

KW - aubergine

KW - diabetes

KW - fruit

KW - phenolic acid

KW - Solanum melongena

KW - α-amylase

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U2 - 10.3390/molecules27082410

DO - 10.3390/molecules27082410

M3 - Article

VL - 27

JO - Molecules

JF - Molecules

SN - 1420-3049

IS - 8

M1 - 2410

ER -

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