Distribution, stability and fate of phenolic compounds in white and purple eggplants (Solanum melongena L.)

摘要: Abstract Eggplants rank among the vegetables richest in antioxidants, but little is known about allocation, stability, and turnover of these metabolites. The distribution, accumulation degradation phenolic antioxidants inner outer pulp two commercially important eggplant types (white dark purple), at harvest after 14 30 d refrigerated storage under non-chilling conditions (10 °C 90% RH) were determined this study. Chlorogenic acid (ChA) was histolocalized by fluorescence with 2-aminoethyl-diphenylborinate activity compounds oxidizing enzymes (polyphenoloxidase, PPO peroxidase, POD) as well H 2 O concentration both fruit regions determined. During storage, purple more susceptible to dehydration showed greater deterioration than white eggplants. Both genotypes accumulated higher sugar content opposed acids, which concentrated region. At harvest, antioxidant capacity similar types. TEAC DPPH assays situ localization, total ChA core fruit. stability markedly different between genotypes. In fruit, increased during first weeks remaining stable afterwards. contrast, eggplants, declined an initial stage they accumulated. POD vitro activities, associated mainly seeds, fibers, vascular bundles did not correlate browning or loss antioxidants. Instead, reduction production . Results indicate that are predominantly located eggplants regardless genotype, Rather being result reactions, substantial losses whole recommended likely from seed coat development lignification immature