Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants

We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boilin...

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Main Authors: Athiwat Chumyam, Kanda Whangchai, Jarunee Jungklang, Bualuang Faiyue, Kobkiat Saengnil
Format: Journal
Published: 2018
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881070812&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/47886
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Institution: Chiang Mai University
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spelling th-cmuir.6653943832-478862018-04-25T08:45:09Z Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants Athiwat Chumyam Kanda Whangchai Jarunee Jungklang Bualuang Faiyue Kobkiat Saengnil We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boiling, steaming, and microwaving for 5, 10, and 15 min in each treatment. The results show that antioxidant capacity (DPPH and ABTS) and total phenolic content significantly increased in all eggplant cultivars with all cooking methods compared with those of raw fruits. Fruits microwaved for 10 and 15 min had the highest antioxidant capacities and total phenolic content in all cultivars. 'Muang Lot Fai' had the highest antioxidant capacity and total phenolic content of the four cultivars examined. A highly positive correlation for each heat treatment was found between antioxidant capacity and total phenolic content. 2018-04-25T08:45:09Z 2018-04-25T08:45:09Z 2013-06-01 Journal 15131874 2-s2.0-84881070812 10.2306/scienceasia1513-1874.2013.39.246 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881070812&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/47886
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
description We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boiling, steaming, and microwaving for 5, 10, and 15 min in each treatment. The results show that antioxidant capacity (DPPH and ABTS) and total phenolic content significantly increased in all eggplant cultivars with all cooking methods compared with those of raw fruits. Fruits microwaved for 10 and 15 min had the highest antioxidant capacities and total phenolic content in all cultivars. 'Muang Lot Fai' had the highest antioxidant capacity and total phenolic content of the four cultivars examined. A highly positive correlation for each heat treatment was found between antioxidant capacity and total phenolic content.
format Journal
author Athiwat Chumyam
Kanda Whangchai
Jarunee Jungklang
Bualuang Faiyue
Kobkiat Saengnil
spellingShingle Athiwat Chumyam
Kanda Whangchai
Jarunee Jungklang
Bualuang Faiyue
Kobkiat Saengnil
Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
author_facet Athiwat Chumyam
Kanda Whangchai
Jarunee Jungklang
Bualuang Faiyue
Kobkiat Saengnil
author_sort Athiwat Chumyam
title Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
title_short Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
title_full Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
title_fullStr Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
title_full_unstemmed Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
title_sort effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84881070812&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/47886
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