PHENOLIC ACID CONTENTS IN FRUITS OF AUBERGINE (SOLANUM MELONGENA L.).
 
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Pol. J. Food Nutr. Sci. 2005;55(1):37–42
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ABSTRACT
Quantitative and qualitative analyses of phenolic acid fractions (free and liberated after acidic and basic hydrolysis) in three aubergine cultivars (Black Beauty, Solara F1, Epic F1) were performed. Qualitative and quantitative HPLC analysis was done using a reversed phase system applying a LaChrom type (Merck) liquid chromatograph equipped with a DAD detector. Caffeic, p-coumaric, ferulic, gallic, protocatechuic and p-hydroxybenzoic acids were found in all investigated aubergine fruits. Studies suggested that the fruits of the Black Beauty cultivar contained the highest level of phenolic acid (35.14 µg/g fresh matter) with protocatechuic acid (22.36 µg/g fresh matter) predominating. Fruits of other cultivars contained the following amounts of the compounds studied: Solara F1 24.82 µg/g fresh matter and Epic F1 18.76 µg/g fresh matter. Moreover, it was shown that free phenolic acids had the highest share in the total sum of aubergine phenolic acids.
ISSN:1230-0322