Influence of Novel Freezing and Storage Technology on Nutrient Contents, Bioactive Compounds and Antioxidant Capacity of Black Eggplant

Yousif A. Elhassaneen, Ghada M. ElBassouny, Omar A. Emam and Sherouk H. Hashem
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Yousif A. Elhassaneen: Department of Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt
Ghada M. ElBassouny: Home Economics Department, Faculty of Specific Education, Benha University, Benha, Egypt
Omar A. Emam: Home Economics Department, Faculty of Specific Education, Benha University, Benha, Egypt
Sherouk H. Hashem: Home Economics Department, Faculty of Specific Education, Benha University, Benha, Egypt

Journal of Agriculture and Crops, 2023, vol. 9, issue 3, 338-352

Abstract: The present work aims to study some technological aspects related to the preservation of black eggplant (Solanum melongena L.) fruits by freezing process. Also, the influence of such preservation method on the chemical composition, nutritional value, bioactive compounds content and antioxidant capacity of eggplant fruits will also determine. In fresh eggplant fruits, water is by far the most abundant components with 90.21% of the total fruit weight and fiber is particularly abundant (2.98%). Also, fruits has s moderate levels of vitamins (A, B3, B9, C, E and K) and minerals (P, Mg, Ca, Na, Fe, and Zn) but are relatively rich in K. Phenolics was reported the most abundant bioactive compounds, followed by anthocyanins, flavonoids and ?-carotene. The high content of bioactive compounds in the eggplant samples was met with a high level of antioxidant capacities, which was determined by several different methods. The freezing method (slow freezing with grilling pretreatment) that was applied in this study led to cause slightly loses of all studied vitamins by the ratio of ranged -0.88 to -10.97%, and significant (p? 0.05) losses of bioactive compounds ratio of ranged -2.52 and -10.23% as compared with the fresh samples, respectively. In contrary, freezing has been shown to cause significant (p? 0.05) increase of antioxidant capacities by 4.57 and 11.74% for antioxidant activity and trolox equivalent (TE) assays, as compared with the fresh samples, respectively. Also, prolonging the storage period for six months at -180C did not have a significant effect on all previous measurements. In conclusion, the use of this new and effective method in eggplant preservation may contribute to increasing the economic importance of this product by making it available in the markets regularly throughout the year, easing of export, and increasing the income of the producing countries.How to Cite: Yousif A. Elhassaneen, Ghada M. ElBassouny, Omar A. Emam, Sherouk H. Hashem, 2023. "Influence of Novel Freezing and Storage Technology on Nutrient Contents, Bioactive Compounds and Antioxidant Capacity of Black Eggplant." Journal of Agriculture and Crops, vol. 9, pp. 338-352.

Keywords: Grilling; Nutritional value; Vitamins; Minerals; ï ¢-carotene bleaching assay; DPPH; Total bacterial count. (search for similar items in EconPapers)
Date: 2023
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Persistent link: https://EconPapers.repec.org/RePEc:arp:jacarp:2023:p:338-352

DOI: 10.32861/jac.93.338.352

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