• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.12
• /
• pp.1747-1754
• /
• 2016

The nutritive and antioxidative properties of eggplant by cooking conditions based on hardness range were evaluated. Three cooking methods (boiling, microwaving, and steaming) with three different times were used, and cooked eggplant was freeze-dried for analysis. For color of peel, fading was most observed during boiling and least during steaming. Although raw eggplant showed high free radical scavenging activity based on 1,1-diphenyl-2-picrylhydrazyl and total polyphenol contents, both were further increased upon steaming but significantly decreased upon boiling. The amount of chlorogenic acid in eggplant increased upon steaming and decreased upon boiling or microwaving. Notable cell wall collapse was observed in the microwaved sample compared to the other two cooking methods. Calcium elution from tissues or the cell wall was observed in all samples, and the amount significantly increased with cooking time, especially by steaming.

• Korean Journal of Food Science and Technology
• /
• v.44 no.1
• /
• pp.94-99
• /
• 2012

We investigated the in vitro antioxidant and antimelanogenesis effects of ethanol extracts from eggplant (Solanum melongena L.) peels. The total phenolics and chlorogenic acid in ethanol extracts were 2,465 mg/100 g and 2.08 mg/100 g, respectively. ABTS radical scavenging activity, ferric reducing/antioxidant power assay, and malondialdehyde (MDA) inhibitory effect of the extracts increased in a dose-dependent manner. In addition, the extracts generally showed strong UV absorption in the range of UV-B (290-320 nm). The $IC_{50}$ of mushroom tyrosinase inhibitory activity of ethanol extracts from eggplant peels was 870 ${\mu}g/mL$. Importantly, the melanin syntheses of B16/F10 melanoma cells were decreased by extracts in a concentration-dependent manner. Overall, these results suggest that eggplant peels can be potentially applied as a anti-melanogenic agent as well as an antioxidant resource.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.2
• /
• pp.195-201
• /
• 2009

The antioxidative activities of two varieties of egg plant (Chunyang No 2: Dangaji, Jinju Janggaji: Janggaji) extracts were investigated. The total polyphenol contents of Dangaji peel hot water extract and the Janggaji flesh and fruit hot water extracts were higher than those of the other samples. However, the DPPH radical scavenging activities(electron donating activity) of Dangaji flesh-ethanol, peel-cold water, and fruit- ethanol extracts, as well as the Janggaji peel cold water extract, were higher than those of the other samples. Furthermore, the in vitro inhibitory effects of the Dangaji peel cold water and hot water extracts on rat hepatic xanthine oxidase were highest among the samples, and were exhibited in a dose dependant manners. Although there were marked changes in the xanthine oxidase Km values for xanthine as a substrate, the Vmax value changes by the addition of the Dangaji water extracts were minor compared with the control. This result suggests that Dangaji water extracts may regulate the activity of xanthine oxidase-via the inhibition of binding affinity between the enzyme and substrate. The present study provides experimental evidence that constituents of egg plant extracts may ameliorate reactive oxygen species(ROS)-induced oxidative stress via hepatic hepatic xanthine oxidase activity, but further studies to identify the active antioxidants and compounds and inhibitors of xanthine oxidase are required.