Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)
作者： Roberto Lo Scalzo , Marta Fibiani , Gianluca Francese , Antonietta D’Alessandro , Giuseppe L. Rotino
DOI: 10.1016/J.FOODCHEM.2015.08.063
关键词:
摘要: Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before after two cooking treatments (grilling boiling). Different revealed different changes cooking, with "Tunisina" showing a better retention phytochemicals respect to other genotypes. The main physical phenomena water loss during grilling, dry matter boiling. Chlorogenic acid, the phenolic in eggplant, resulted higher grilled samples, while delphinidin glycosides more retained boiled samples. Glycoalkaloids, thiols biogenic amines generally stable, 5-hydroxy-methyl-furfural was found only Interestingly, Folin-Ciocalteu index free radical scavenging capacity, measured assays, increased greater formation antioxidant substances NMR relaxation experiments clarified hypothesis about compounds terms decomposition larger molecules production small ones cooking.
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