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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 #227173

Title: HPLC and LC-MS detection and LDL-antioxidant activity of polyphenols from the pulp of eggplants grown under organic and conventional growing conditions

item SINGH, A
item WILSON, T
item Luthria, Devanand - Dave
item SINGH, V
item Banuelos, Gary
item VORSA, N

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/16/2008
Publication Date: 8/17/2008
Citation: Singh, A., Wilson, T., Luthria, D.L., Singh, V., Banuelos, G.S., Pasakdee, S., Vorsa, N. 2008. Hplc and lc-ms detection and ldl-antioxidant activity of polyphenols from the pulp of eggplants grown under organic and conventional growing conditions. American Chemical Society (ACS), August 17-21, 2008, Philadelphia, PA.

Interpretive Summary:

Technical Abstract: Increasing awareness of the health, environmental, and nutritional benefits that influence certain food components may have resulted in significant interest in organic farming and its effect on food quality. Eggplant is ranked among the top ten vegetables in terms of antioxidant capacity. The present study evaluated the influence of organic and conventional farming practices on the polyphenol content in eggplant samples belonging to two cultivars, Blackbell (American eggplant) and Millionaire (Japanese eggplant) grown under similar environments. The polyphenol content of the conventional Blackbell variety was marginally higher than the organically grown sample, whereas significantly higher yields of total polyphenols were observed in the Millionaire eggplant cultivar grown in an organic environment as compared to the conventional growing condition. Measurement of the antioxidant activity by two different LDL-dependent biological assays showed similar trends. In addition, this is the first report on identification of trace quantities of three additional flavonols, namely, quercetin-3-glucoside, quercetin-3-rhamnoside, and myricetin-3-galactoside from the freeze-dried eggplant pulp.