Physico-chemical and Antioxidant Properties of Eggplant Flour as a Functional Ingredient

Uthumporn, U.; Ariffin, Fazilah; Tajul, A.Y.; Murad, Maizura; Ruri, A.S.

doi:10.19026/ajfst.12.2905

Cited by 12 publications

(21 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The T2 sample had the highest moisture content, while the T4 sample had the lowest moisture content. The moisture content obtained in this study was lower than other results (7.7% to 9.45%) reported from different types of Solanum melongena , dried in the same range (45 °C to 50 °C) of temperature [4,14].…”

Section: Resultscontrasting

confidence: 82%

“…Eggplant is an economically important vegetable crop from the tropical and subtropical zones of the world [4]. This crop produces fruit of different colors, sizes, and shapes [5].…”

Section: Introductionmentioning

confidence: 99%

“…This crop produces fruit of different colors, sizes, and shapes [5]. Eggplant is a valued vegetable for its composition in phytochemicals considered as nutraceuticals [6], in particular, polyphenols and dietary fiber [4].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

et al. 2018

View full text Add to dashboard Cite

The importance of consuming functional foods has led the food industry to look for alternative sources of ingredients of natural origin. Eggplants are a type of vegetable that is valued for its content in phytochemical compounds and it is due to the fact that this research is conducted towards the development of eggplant flour as a proposal to be used as a functional ingredient in the food industry. In this study, the eggplant fruits were divided into four groups, based on the drying method and the equipment used: Minced, drying oven (T1); sliced, drying oven (T2); sliced and frozen, drying tunnel (T3); and sliced, drying tunnel (T4). All the eggplant flours showed the same trend regarding their antioxidant capacity and phenolic content in the order T2 > T4 > T1 > T3. The freezing of eggplant was found to have a negative effect on functional and antioxidant properties. With respect to their nutritional composition, the flours did not change in their crude fiber, protein, and fat contents. In general terms, the T2 flour is a potential ingredient for the preparation of foods with functional properties since it is rich in phenolic compounds and antioxidants.

show abstract

Section: Resultscontrasting

confidence: 82%

“…Eggplant is an economically important vegetable crop from the tropical and subtropical zones of the world [4]. This crop produces fruit of different colors, sizes, and shapes [5].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

et al. 2018

View full text Add to dashboard Cite

show abstract

“…The variations in the TPC may be due to variation in the food crops analysed by the Researchers and eggplant cultivars used in the present study. The range of values of TPC obtained in this study is also lower than the range of values of 1184.3-2043.2 mg/100g TPC reported for methanolic extract of eggplant flour (Uthumporn et al, 2016). Phenolic extracts of plants have been reported to be selectively soluble in solvents, and methanol had been concluded to have greater recovery of phenolics (Shi et al, 2005).…”

Section: Total Phenolic Contentcontrasting

confidence: 71%

“…1 to 1.145 µmol Fe 2+ /g in S. anguivi. The range of values obtained is lower than the range of 211.1-624.5 µmol Fe 2+ /g reported for various types of eggplant flour (Uthumporn et al, 2016). The trend in the RRP obtained for the cultivars in this study was found to be generally similar with that of RSA obtained.…”

Section: Relative Reducing Powersupporting

confidence: 66%

Feasibility of Using Bitterness and Foaming Properties as Surrogate Instrument in Assessing Antioxidant Potentials of Selected Eggplant Cultivars

Ogunbusola

Daramola

2019

FUOYEJET

View full text Add to dashboard Cite

This study attempt to circumvent the hurdle associated with the utilization of laborious and expensive procedure to assess some health promoting properties of eggplant fruits. The feasibility of using simple and cheap procedure as a surrogate tool to gain insight into the antioxidant potentials of eggplant cultivars was evaluated. Some eggplants cultivars obtained fresh were used for the work. Extracts from the garden eggs were analysed for relative reducing power, total phenolic content and radical scavenging activity using DPPH. Physical and Sensory attributes such as foaming ability and stability, and level of bitterness were also carried out. Results showed that assessment of some antioxidant markers notably total phenolic content (2.266 – 6.406), radical scavenging activity (35.00 – 82.50) and relative reducing power (0.139 – 1.145), showed positive correlation (r = 0.60281 - 0.803348; r = 0.861877 -0.905333; and r = 0.851459 - 0.958941) with bitterness, foaming capacity and foaming stability respectively. Simple and cheap quality control protocol could be used as surrogate tool to gain insight into the antioxidant markers, a health promoting endowment of some eggplants. Keywords - Eggplants, bitterness, foaming capacity, surrogate tool, antioxidant potentials.

show abstract

Partial salt reduction in gluten-free chicken nugget extended with white button mushroom and quality development with eggplant flour

Akesowan

2021

J Food Sci Technol

View full text Add to dashboard Cite

Physico-chemical and Antioxidant Properties of Eggplant Flour as a Functional Ingredient

Cited by 12 publications

References 0 publications

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

Physicochemical, Functional, and Nutraceutical Properties of Eggplant Flours Obtained by Different Drying Methods

Feasibility of Using Bitterness and Foaming Properties as Surrogate Instrument in Assessing Antioxidant Potentials of Selected Eggplant Cultivars

Partial salt reduction in gluten-free chicken nugget extended with white button mushroom and quality development with eggplant flour

Contact Info

Product

Resources

About