Bioactive and Antimicrobial Properties of Eggplant (Solanum melongena L.) under Microwave Cooking

摘要: Fruits and vegetables constitute a considerable amount of antioxidants among them eggplant is rich source polyphenol compounds. This study investigated the bioactive antimicrobial properties under different degree microwave cooking. The was cooked for 7 min (light cooked), 10 (medium 15 (high cooked). highest total content observed in light sample (27.35 mg gallic acid equivalent (GAE)/g dry weight (DW)) followed by high (26.10 GAE/g DW), while lowest (2.79 DW) obtained uncooked (control) sample. samples ranged following order; > medium uncooked. 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging between 16.16% 47.88% reducing power exhibited (absorbance 1.708) 1.597), shown 0.389). Moreover, studies showed that demonstrated broad-spectrum inhibition growth Gram-positive as well Gram-negative bacteria Candida albicans. Slightly lower potential no antibacterial or antifungal activity recorded extract Microwave cooking might be method to enhance antioxidant eggplant.