Effect of drying methods on the retention of bioactive compounds in African eggplant.

ABSTRACT: African eggplants (Solanum aethiopicum L.) are a rich source of bioactive compounds and functional constituents that are beneficial to human health. However, the short shelf life of these vegetables can be a major cause of postharvest losses especially during peak harvesting season. Drying is one of the most convenient technologies for the production of shelf stable food products. However, drying can lead to considerable loss of the available bioactive compounds due to thermal degradation depending on the drying method and temperature conditions. This study investigated the effect of four drying methods (solar, oven, vacuum, and freeze) on the retention of total phenolics, beta-carotene, antioxidant capacity, and lycopene in five African eggplant (S. aethiopicum) accessions (

SUBMITTER: Mbondo NN 

PROVIDER: S-EPMC6021694 | biostudies-literature | 2018 Jun

REPOSITORIES: biostudies-literature