PHENOLIC ACID CONTENTS IN FRUITS OF AUBERGINE ( SOLANUM MELONGENA  L.).

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 F₁18.76 µg/g fresh matter. Moreover, it was shown that free phenolic acids had the highest share in the total sum of aubergine phenolic acids.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.