Department of Life Sciences, University of Modena and Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy.
Food Chem. 2021 Mar 30;341(Pt 2):128298. doi: 10.1016/j.foodchem.2020.128298. Epub 2020 Oct 6.
Eggplant is an important component of the Mediterranean Diet, which becomes edible after cooking. This study determined the fate of dark purple eggplant phenolic compounds after baking, boiling, frying, grilling and digestion. Thirty-seven phenolic compounds were identified and quantified in raw eggplant. Frying determined a 74% increase in total hydroxycinnamic acids whereas a decrease was observed after boiling (27%), grilling (51%), and baking (60%). After digestion, 45%, 33% and 22% of total phenolic compounds resulted bioaccessible in baked, grilled and fried dark purple eggplant. Fried eggplant displayed the highest amount of phenolic compounds (751.46 mg/100 g) after digestion. The cooking methods differently affected the release of individual phenolic compounds. Baking and grilling resulted in higher amount of bioaccessible caffeoylquinic acids whereas frying in di-caffeoylquinic acids and hydroxycinnamic acid-amides. A careful design of the cooking method may be pivotal to modulate the release of specific phenolic compounds.
茄子是地中海饮食的重要组成部分，烹饪后可食用。本研究确定了烘焙、煮沸、油炸、烧烤和消化后深紫色茄子酚类化合物的命运。在生茄子中鉴定和定量了 37 种酚类化合物。油炸导致总羟基肉桂酸增加了 74%，而煮沸（27%）、烧烤（51%）和烘焙（60%）则导致其含量下降。消化后，烤、烤和炸深紫色茄子中分别有 45%、33%和 22%的总酚类化合物具有生物可利用性。油炸茄子在消化后显示出最高的酚类化合物含量（751.46mg/100g）。烹饪方法对个别酚类化合物的释放有不同的影响。烘焙和烧烤导致更多的可生物利用的咖啡酰奎宁酸，而油炸则导致二咖啡酰奎宁酸和羟基肉桂酸酰胺的含量增加。仔细设计烹饪方法可能是调节特定酚类化合物释放的关键。
