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Research articles

ScienceAsia 39(2013): 246-251 |doi: 10.2306/scienceasia1513-1874.2013.39.246


Effects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplants


Athiwat Chumyama, Kanda Whangchaia,b, Jarunee Jungklanga, Bualuang Faiyuec, Kobkiat Saengnila,b,*

 
ABSTRACT:     We investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: `Muang Lek', `Muang Lot Fai', `Muang Kan Dam', and `Muang Kan Khiao' were subjected to boiling, steaming, and microwaving for 5, 10, and 15 min in each treatment. The results show that antioxidant capacity (DPPH and ABTS) and total phenolic content significantly increased in all eggplant cultivars with all cooking methods compared with those of raw fruits. Fruits microwaved for 10 and 15 min had the highest antioxidant capacities and total phenolic content in all cultivars. `Muang Lot Fai' had the highest antioxidant capacity and total phenolic content of the four cultivars examined. A highly positive correlation for each heat treatment was found between antioxidant capacity and total phenolic content.

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a Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200 Thailand
b Postharvest Technology Research Institute, Chiang Mai University / Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok 10140 Thailand
c Department of Biology, Mahidol Wittayanusorn School, Salaya, Phuttamonthon, Nakhon Pathom 73170 Thailand

* Corresponding author, E-mail: kobkiat_s@hotmail.com

Received 31 Oct 2012, Accepted 18 Mar 2013