Šilarová Petra, Boulekbache-Makhlouf Lila, Pellati Federica, Česlová Lenka
Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-53210 Pardubice, Czech Republic.
Department of Inorganic Technology, Faculty of Chemical Technology, University of Pardubice, Doubravice 41, CZ-53210 Pardubice, Czech Republic.
Antioxidants (Basel). 2019 Jul 20;8(7):234. doi: 10.3390/antiox8070234.
L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on eggplant samples of different geographic origin by high-performance liquid chromatography (HPLC). An easy and quick extraction procedure with 50% methanol as the extraction solvent was optimized for the first time by means of a design-of-experiment and applied to heat treated samples of eggplant. The antioxidant capacity of eggplant extracts was also evaluated by using the ABTS assay and it was correlated with the data obtained by the HPLC method. The content of chlorogenic acid was different in each heat-treated eggplant sample and it depended on the temperature applied during the cooking procedure. In particular, an increase of chlorogenic acid content with rising temperature was observed. Conversely, a very high temperature (250 °C) caused a decrease of chlorogenic acid amount. The influence of storage on the content of chlorogenic acid was also monitored. While the level of chlorogenic acid in fresh samples decreased during four weeks of storage, an increase in its content in heat treated eggplant was observed within the same period. Multivariate data analysis was used to classify eggplant samples into different groups, according to the country of origin and heat treatment procedure. This study provides new insights to preserve the antioxidant properties of eggplant phenolics during different thermal and storage treatments in order to highlight their health promoting effects.
茄子，也被称为“L.”，是一种广泛食用的蔬菜，因其含有的酚类化合物而具有有益的抗氧化特性，这一点广为人知。在这项研究中，通过高效液相色谱法（HPLC）评估了不同烹饪方法对不同地理来源茄子样品中绿原酸含量的影响。首次通过实验设计优化了以50%甲醇为提取溶剂的简便快速提取方法，并将其应用于茄子热处理样品。还使用ABTS法评估了茄子提取物的抗氧化能力，并将其与HPLC法获得的数据相关联。每个热处理茄子样品中的绿原酸含量不同，这取决于烹饪过程中所施加的温度。特别是，观察到绿原酸含量随温度升高而增加。相反，非常高的温度（250℃）会导致绿原酸含量下降。还监测了储存对绿原酸含量的影响。虽然新鲜样品中的绿原酸水平在储存四周期间有所下降，但在同一时期观察到热处理茄子中绿原酸含量有所增加。多元数据分析用于根据原产国和热处理程序将茄子样品分为不同组。这项研究为在不同的热加工和储存处理过程中保留茄子酚类物质的抗氧化特性提供了新的见解，以便突出它们对健康的促进作用。
