Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

Pellegrino Conte, Marta Fibiani, Gianluca Francese, Giuseppe L. Rotino, Roberto Lo Scalzo, Giuseppe Mennella, Antonietta D'Alessandro

Risultato della ricerca: Article

22 Citazioni (Scopus)

Abstract

Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.
Lingua originaleEnglish
pagine (da-a)835-842
Numero di pagine8
RivistaFOOD CHEMISTRY
Volume194
Stato di pubblicazionePublished - 2016

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Solanum melongena
Cooking
eggplants
Fruits
cooking
Fruit
grilling
delphinidin
fruits
Genotype
boiling
Boiling liquids
genotype
Physical Phenomena
Furaldehyde
Chlorogenic Acid
sampling
glycoalkaloids
hydroxymethylfurfural
Biogenic Amines

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

Cita questo

Conte, P., Fibiani, M., Francese, G., Rotino, G. L., Lo Scalzo, R., Mennella, G., & D'Alessandro, A. (2016). Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.). FOOD CHEMISTRY, 194, 835-842.

Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.). / Conte, Pellegrino; Fibiani, Marta; Francese, Gianluca; Rotino, Giuseppe L.; Lo Scalzo, Roberto; Mennella, Giuseppe; D'Alessandro, Antonietta.

In: FOOD CHEMISTRY, Vol. 194, 2016, pag. 835-842.

Risultato della ricerca: Article

Conte, P, Fibiani, M, Francese, G, Rotino, GL, Lo Scalzo, R, Mennella, G & D'Alessandro, A 2016, 'Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)', FOOD CHEMISTRY, vol. 194, pagg. 835-842.
Conte P, Fibiani M, Francese G, Rotino GL, Lo Scalzo R, Mennella G e altri. Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.). FOOD CHEMISTRY. 2016;194:835-842.
Conte, Pellegrino ; Fibiani, Marta ; Francese, Gianluca ; Rotino, Giuseppe L. ; Lo Scalzo, Roberto ; Mennella, Giuseppe ; D'Alessandro, Antonietta. / Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.). In: FOOD CHEMISTRY. 2016 ; Vol. 194. pagg. 835-842.
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abstract = "Physico-chemical traits of three eggplant genotypes ({"}Tunisina{"}, {"}Buia{"} and {"}L 305{"}) were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with {"}Tunisina{"} showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.",
keywords = "Analytical Chemistry, Antioxidants, Chlorogenic Acid, Cooking, Eggplant, Food Science, Fruit, Magnetic Resonance Spectroscopy, Medicine (all), NMR relaxometry, Phenols, Phytochemicals, Solanum melongena",
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TY - JOUR

T1 - Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)

AU - Conte, Pellegrino

AU - Fibiani, Marta

AU - Francese, Gianluca

AU - Rotino, Giuseppe L.

AU - Lo Scalzo, Roberto

AU - Mennella, Giuseppe

AU - D'Alessandro, Antonietta

PY - 2016

Y1 - 2016

N2 - Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.

AB - Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.

KW - Analytical Chemistry

KW - Antioxidants

KW - Chlorogenic Acid

KW - Cooking

KW - Eggplant

KW - Food Science

KW - Fruit

KW - Magnetic Resonance Spectroscopy

KW - Medicine (all)

KW - NMR relaxometry

KW - Phenols

KW - Phytochemicals

KW - Solanum melongena

UR - http://hdl.handle.net/10447/218893

UR - http://www.elsevier.com/locate/foodchem

M3 - Article

VL - 194

SP - 835

EP - 842

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -