Evaluation of total Phenol, Flavonoid and Anthocyanin Content in Different Varieties of Eggplant
Keywords:
anthocyanin, eggplant, flavonoid, phenolAbstract
Eggplant or brinjal (Solanum melongena) fruit is known as vegetables of diet food because of high moisture content and low coloristic value. Eggplant is endowed with nutrients as other plants. The eggplant fruit possess medicinal properties because of the presence of phyto-chemicals which attributes to its anti-carcinogenic activity. In this study, five eggplants genotypes (violet nadan, long green, small round green, violet suphol and violet with white stripes) were evaluated for total phenolic activity, total flavonoid activity and anthocyanin activity. The results showed that the total phenolic and flavonoid values of eggplant varieties extract varied from 856.76 to 386.75 gallic acid equivalents mg/100 g extract and total flavonoid content from 102.01 to 22.62 catechin equivalents mg/100 g extract Violet suphol which contained high total phenolic and flavonoid content had better anthocyanin value as compared (129.29 mg/gm) to other varieties. Vegetables provide the body, an added source of antioxidants to fight against free radicals.
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