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ARS Home » Northeast Area » Beltsville, Maryland (BHNRC) » Beltsville Human Nutrition Research Center » Food Composition and Methods Development Laboratory » Research » Publications at this Location » Publication #224563

Title: Polyphenol content and antioxidant capacity of eggplant skin

Author
item Olson, R
item Teo, A
item Singh, A
item Luthria, Devanand - Dave
item Banuelos, Gary
item Pasakdee, S
item Vorsa, N
item Wilson, T

Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: 3/11/2008
Publication Date: 4/5/2008
Citation: Olson, R.M., Teo, A., Singh, A.P., Luthria, D.L., Banuelos, G.S., Pasakdee, S.M., Vorsa, N., Wilson, T. 2008. Polyphenol content and antioxidant capacity of eggplant skin. Federation of American Societies for Experimental Biology Conference, April 5-9, 2008, San Diego, CA.

Interpretive Summary:

Technical Abstract: Eggplant (Solanum melongena) represents one of the top potential dietary sources of biologically active polyphenolic compounds. Polyphenolic-rich extracts from darkly colored grape, pomegranate and cranberry fruit skins are known to inhibit the oxidative modification of low density lipoprotein (LDL) lipids and proteins. Dark purple skinned Blackbell and Millionaire eggplant varieties were grown under controlled agricultural conditions after which the skin polyphenolic content was extracted. Skin extracts contained 3-caffeoylquinic acid, 4-caffeoylquinic acid,5-caffeoylqunic, dihydroxy cinnamoyl amide, caffeic acid conjugates, flavonols (myricetin-3-galactoside, quercitin-3-glucoside, quercitin-3-rhamanoside, in addition to anthocyanins, and proanthocyanidins whose specific identity was not determined. Polyphenolic extracts from all sources potently delayed the cupric ion-mediated lag-time for LDL lipid oxidation (234 nm), the formation of thiobarbituric acid reactive substances, and protected Apo-B100 proteins against oxidative modification. Future studies of the biological activities of eggplant polyphenolics may improve eggplant cultivar selection for nutritional health benefits.