LAPSE:2023.24704
Published Article
LAPSE:2023.24704
Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.)
March 28, 2023
The eggplant is an important vegetable that is used all over the world and it contains valuable bioactive properties. Cooking methods affect the nutritional value as well as the functional characteristics of vegetables. This study investigated the effect of air-frying at different temperatures and the extraction solvents on the bioactive properties of eggplant. The eggplant air-fried for 25 min and extracted with 50% ethanol exhibited the highest total flavonoid content (35.10 mg catechin equivalent per gram dry weight), while its total polyphenol content was found as 87.81 mg gallic acid equivalent per gram dry weight. The uncooked sample exhibited the lowest DPPH scavenging (IC50: 422.12 mg/mL reducing power: 0.914), while the highest DPPH scavenging activity (IC50: 2.87 mg/mL; reducing power: 0.936) was recorded for the sample air-fried for 25 min and extracted with 50% ethanol. The highest amount of tannic acid was found in medium-cooked eggplant, while chlorogenic acid was the highest in the high-cooked sample. These results might be helpful for functional food processors.
Record ID
Keywords
air-fry, cooking method, eggplant, phenolic compounds
Subject
Suggested Citation
Salamatullah AM, Ahmed MA, Alkaltham MS, Hayat K, Aloumi NS, Al-Dossari AM, Al-Harbi LN, Arzoo S. Effect of Air-Frying on the Bioactive Properties of Eggplant (Solanum melongena L.). (2023). LAPSE:2023.24704
Author Affiliations
Salamatullah AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Ahmed MA: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Alkaltham MS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Hayat K: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Aloumi NS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Dossari AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Harbi LN: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Arzoo S: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Ahmed MA: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Alkaltham MS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Hayat K: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Aloumi NS: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Dossari AM: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
Al-Harbi LN: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Arzoo S: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia [ORCID]
Journal Name
Processes
Volume
9
Issue
3
First Page
435
Year
2021
Publication Date
2021-02-28
Published Version
ISSN
2227-9717
Version Comments
Original Submission
Other Meta
PII: pr9030435, Publication Type: Journal Article
Record Map
Published Article
LAPSE:2023.24704
This Record
External Link
doi:10.3390/pr9030435
Publisher Version
Download
Meta
Record Statistics
Record Views
82
Version History
[v1] (Original Submission)
Mar 28, 2023
Verified by curator on
Mar 28, 2023
This Version Number
v1
Citations
Most Recent
This Version
URL Here
https://psecommunity.org/LAPSE:2023.24704
Original Submitter
Auto Uploader for LAPSE
Links to Related Works