Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C

Concellón, Analı́a; Zaro, María José; Chaves, Alicia Raquel; Vicente, Ariel Roberto

doi:10.1016/j.postharvbio.2011.12.003

Cited by 63 publications

(50 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hydrolysable polyphenol content in the current study (66.88 mg AGE/100 g) was 12% higher than reported by Concellón et al (2012). Soluble and hydrolysable flavonoid contents in this study were lower than those reported by Fategbe et al (2012).…”

Section: Nscontrasting

confidence: 80%

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

et al. 2015

View full text Add to dashboard Cite

Thermal processing and production practices used in vegetables can cause changes in their phytochemical contents. Eggplant is characterized by its high antioxidant content. The objective of this work was to determine levels of anthocyanins, polyphenols, and flavonoids and antioxidant capacity in organically and conventionally grown eggplant prepared fresh or subjected to one of three thermal preparation methods: boiling, baking or steaming. The soluble and hydrolyzable polyphenols and flavonoids content were quantified by Folin-Ciocalteu and Aluminum chloride methods, respectively. Anthocyanins were quantified according to the pH differential method. Antioxidant capacity was determined by DPPH and DRAC methods. The results showed differences between organic and conventional eggplant for some variables although cultivation method did not have a consistent effect. Hydrolysable polyphenol content was greater, and soluble and hydrolysable antioxidant capacities were higher in organically grown eggplant, while anthocyanin content was greater in conventionally grown eggplant. Fresh eggplant produced under conventional cultivation had a much greater content of anthocyanins compared to that of other cultivation method-thermal treatment combination. In general, steamed eggplant contained higher total polyphenol and flavonoid levels as well as greater antioxidant capacity. Steamed eggplant from both conventional and organic systems also had high amounts of anthocyanins compared to other thermal treatments.

show abstract

Section: Nscontrasting

confidence: 80%

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Eggplant (Solanum melongena L.), a member of the Solanaceae, is a non-climacteric fruit, commonly grown as an annual vegetable crop in many agricultural regions (Concellón et al, 2012). Worldwide annual production of eggplant is around 58 million tons in 2013 (FAOSTAT, 2013).…”

Section: Introductionmentioning

confidence: 99%

Methyl jasmonate delays postharvest ripening and senescence in the non-climacteric eggplant ( Solanum melongena L.) fruit

Fan

Shi

Zuo

et al. 2016

Postharvest Biology and Technology

View full text Add to dashboard Cite

“…PPOs catalyse the oxidation of phenolics to quinones, which in turn, react nonenzymatically with oxygen in the air to give brown compounds, thus causing browning of fruit flesh (Ramirez et al, 2003). Several authors have found differences in PPO activity between varieties of eggplant, which can lead to differences in the degree of browning in fruit flesh between varieties with similar content of total phenolics (Doğan et al, 2002;Shetty et al, 2011;Concellón et al, 2012). Molecular breeding for high CGA content and low PPO activity could contribute to developing improved cultivars with higher bioactive properties through a combination of high antioxidant activity and presenting a low degree of browning.…”

Section: Solanum Incanum Is Native To Northern Africa and The Middle mentioning

confidence: 99%

“…A potential problem for developing materials with higher CGA content is their oxidation mediated by polyphenol oxidase (PPO), which leads to the browning of the fruit flesh, reducing apparent fruit quality (Concellón et al, 2012;Plazas et al, 2013b). A positive phenotypic linear correlation was found in eggplant between the degree of fruit flesh browning and total content in phenolic and CGA content (Prohens et al, 2007b;Plazas et al, 2013a).…”

Section: Synteny and Orthologous Candidate Genes With Other Mapsmentioning

confidence: 99%

“…Accordingly, the search for allelic variants for increasing CGA content should be conducted in concert with a search for allelic variants decreasing PPOs. In eggplant, several authors have found differences in PPO activity between varieties (Shetty et al, 2011;Concellón et al, 2012) which suggest mining the biodiversity of this crop and its relatives can lead to discovering desirable alleles useful to produce varieties with low browning in fruit flesh regardless of the total phenolic abundance. In addition, the study of selection sweeps at these loci due to the culturally distinctive organoleptic preferences, would be of interest to understand the history of evolution of eggplant.…”

Section: Synteny and Orthologous Candidate Genes With Other Mapsmentioning

confidence: 99%

See 1 more Smart Citation

Genetics and Genomics of Cultivated Eggplants and Wild Relatives

Gramazio¹

View full text Add to dashboard Cite

"Nothing in life is to be feared, it is only to be understood. Now is the time to understand more, so that we may fear less." Maria Salomea Skłodowska-Curie AgradecimientosAunque parezcan mucho menos, ya siete son los años que llevo en el COMAV. Los años pasan volando cuando el ambiente de trabajo es estimulante, constructivo, apasionante, gratificante, motivador, intrigante, creativo, integrador, cooperativo, productivo, positivo, divertido…, familiar.Todo empezó aquella tarde del 10 de noviembre del 2010, cuando Lola Raigón, a quien va mi eterna gratitud, me presentó la persona que iba a cambiar mi vida, Jaime Prohens.Jaime, la admiración, el respeto y la gratitud que siento por ti no se pueden expresar en unas pocas frases. Eres la persona que más me ha enseñado, motivado y animado en estos años. Has conseguido sacar de mí unas cualidades que ni siquiera había imaginado tener. Tu inteligencia, sabiduría, humildad, paciencia, hacen de ti un verdadero líder. Gracias por estar pendiente en cada momento, espero colaborar contigo durante muchos años más. Eres un ejemplo a seguir y fuente de inspiración y guía para mi y muchas personas.Mi formación doctoral no sería completa si no hubiera sido por tí, Santi. Intelligente, simpatíco, caótico, siempre de buen humor y "runner".Gracias por todo el conocimiento, las buenas ideas, las clases de Génomica, las risas y los videos "frikis" que has compartido conmigo. Gracias por alegrar nuestros días.Mariola, aunque burocráticamente no has podido ser mi co-directora, te agradezco el apoyo, motivación y alegría de estos años. Aunque ahora pasamos todo el día en los despachos, echo de menos los primeros años de laboratorio, cuando pasábamos horas y horas hablando de lo que fuera. Junto a Jaime y Santi, eres un pilar de "Los Berenjen@s".Gracias a mi "hermano mayor" Javi, por los muchos momentos de amistad pasados juntos, por tu inteligencia, por compartir tus experiencias, por tu buen gusto musical, tu escepticismo, por ser un gran amigo."Los Berenjen@s" se han ido multiplicando y muchas son las entradas que hemos recolectado en estos años alrededor del mundo. Me hubiera gustado escribir algo sobre cada uno de vosotros, pero necesitaría otro capítulo de tesis, así que os agradeceré de forma conjuntas.Gracias Abou, Adriana, Agustín, Alba E., Alba L., Alessio, Andrea, Arantxa, Arunika, Bianca, Brice, Camil, Carolina, Celia, Celine, Cristina, Dani, David, Dionís, Dora, Edgar, Elena C., Elena R., Elisa, Francesco, Giulio, Gloria, Ioana, Irene, Isa, Juan, Juan Pablo, Judith, Lahiru, Lara, Laura, Loles, Maria, Marieta, Michael, Muditha, Nacho, Nadia, Nirasha, Noelia, Orsi, Pelin, Prashant, Ramses, Ranil, Rory, Silia, Sorin, Trong, por haber aportado vuestro granito de arena para la realización de esta tesis y de colaboraciones varias. Todos, los que todavía estáis por aquí y los que se han ido, habéis dejado una huella en el laboratorio y en mí (Pido disculpa si se me ha olvidado alguien, sois muchos los que se han pasado por el labo).Gracias también a todos mis compañeros del COMAV,...

show abstract

Changes in quality and phenolic antioxidants in dark purple American eggplant (Solanum melongena L. cv. Lucía) as affected by storage at 0°C and 10°C

Cited by 63 publications

References 33 publications

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

Phenolic content and antioxidant capacity in organically and conventionally grown eggplant (Solanum melongena) fruits following thermal processing

Methyl jasmonate delays postharvest ripening and senescence in the non-climacteric eggplant ( Solanum melongena L.) fruit

Genetics and Genomics of Cultivated Eggplants and Wild Relatives

Contact Info

Product

Resources

About