CRA-IAA, Agricultural Research Council, Food Technology Research Unit, via Venezian 26, Milan, Italy.
J Agric Food Chem. 2010 Mar 24;58(6):3371-9. doi: 10.1021/jf903881s.
The aim of this study was to compare the amount and activity of phytonutrients in raw, grilled, and boiled eggplant fruit using chemical measures and a biological assay of oxidative bursts in human neutrophils. The thermally treated samples showed various changes in their chemical composition (dry matter, soluble solids, acidity, and the amount of alcohol insoluble substances) due to the cooking processes and were much richer in the main phenolic compounds such as chlorogenic and caffeic acids, which are known to be antioxidants. Consequently, their free radical scavenging activity was significantly higher, especially that of superoxide anion. The biological assay of oxidative bursts from human neutrophils in the presence of N-formyl-methionyl-leucyl-phenylalanine confirmed the greater activity of extracts of the cooked eggplants with respect to raw eggplants. Successive extract dilutions showed a significant activity up to 1.25 microg/mL after cooking, while raw fruits resulted in an activity up to 10.00 microg/mL. These results showed that the thermal treatment commonly used before consumption can increase the content and biological activity of antioxidant compounds of eggplants.
本研究旨在通过化学方法和人中性粒细胞氧化爆发的生物测定，比较生、烤和煮茄子果实中植物营养素的含量和活性。由于烹饪过程，热处理样品的化学成分（干物质、可溶性固体、酸度和醇不溶物的量）发生了各种变化，并且富含主要的酚类化合物，如绿原酸和咖啡酸，这些化合物已知具有抗氧化作用。因此，它们的自由基清除活性显著提高，特别是超氧阴离子的活性。在存在 N-甲酰基-甲硫氨酸-亮氨酸-苯丙氨酸的情况下，人中性粒细胞氧化爆发的生物测定证实了煮茄子提取物相对于生茄子提取物具有更高的活性。连续提取物稀释后，在烹饪后 1.25μg/ml 时显示出显著的活性，而生茄子的活性高达 10.00μg/ml。这些结果表明，食用前常用的热处理可以增加茄子中抗氧化化合物的含量和生物活性。
