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...

Full description

Saved in:
Bibliographic Details
Main Authors: Chumyam A., Whangchai K., Jungklang J., Faiyue B., Saengnil K.
Format: Article
Language:English
Published: 2014
Online Access:http://www.scopus.com/inward/record.url?eid=2-s2.0-84881070812&partnerID=40&md5=81d95548aa6e2725d7ab5b04584bab90
http://cmuir.cmu.ac.th/handle/6653943832/7153
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
Language: English
id th-cmuir.6653943832-7153
record_format dspace
spelling th-cmuir.6653943832-71532014-08-30T03:51:38Z Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants Chumyam A. Whangchai K. Jungklang J. Faiyue B. Saengnil K. 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. 2014-08-30T03:51:38Z 2014-08-30T03:51:38Z 2013 Article 15131874 10.2306/scienceasia1513-1874.2013.39.246 http://www.scopus.com/inward/record.url?eid=2-s2.0-84881070812&partnerID=40&md5=81d95548aa6e2725d7ab5b04584bab90 http://cmuir.cmu.ac.th/handle/6653943832/7153 English
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
language English
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 Article
author Chumyam A.
Whangchai K.
Jungklang J.
Faiyue B.
Saengnil K.
spellingShingle Chumyam A.
Whangchai K.
Jungklang J.
Faiyue B.
Saengnil K.
Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants
author_facet Chumyam A.
Whangchai K.
Jungklang J.
Faiyue B.
Saengnil K.
author_sort Chumyam A.
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 2014
url http://www.scopus.com/inward/record.url?eid=2-s2.0-84881070812&partnerID=40&md5=81d95548aa6e2725d7ab5b04584bab90
http://cmuir.cmu.ac.th/handle/6653943832/7153
_version_ 1681420747345494016