A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis.

ABSTRACT: Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were performed. The total amino acid content of the 30 eggplant varieties ranged from 15,267.19 to 26,827.4 mg kg^-1 DW. The most abundant amino acids were glutamic acid, arginine, and aspartic acid. The coefficients of variation (CV) for the 20 amino acids ranged from 5.85 to 106.14%, of which 18 free amino acids had CVs > 20%. Total polyphenol and anthocyanin contents ranged from 17,097.41 to 39,474.98 µg g^-1 DW and 5.28 to 978.32 µg g^-1 DW, respectively. Th

SUBMITTER: Lyu J 

PROVIDER: S-EPMC11761265 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature