Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)
Cooking influence on physico-chemical fruit characteristics of eggplant (Solanum melongena L.)
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DOI：
10.1016/j.foodchem.2015.08.063
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发表时间：
2016-03-01
期刊：
影响因子：
8.8
通讯作者：
Mennella, Giuseppe
中科院分区：
文献类型：
--
作者：
Lo Scalzo, Roberto;Fibiani, Marta;Mennella, Giuseppe
对“突尼斯”、“布亚”和“l305”3个基因型茄子进行了烤制和水煮处理前后的理化性状评价。不同的基因型在烹饪后表现出不同的变化，与其他两个基因型相比，“突尼斯”表现出更好的植物化学物质保留。主要的物理现象是烘烤过程中的水分损失和煮沸后的干物质损失。茄子中主要酚类物质绿原酸在烤制样品中含量较高，而飞鸽苷在水煮样品中含量较高。糖生物碱、硫醇和生物胺在烤制样品中普遍稳定，而5-羟基甲基糠醛仅在烤制样品中存在。有趣的是，用三种不同的方法测量的Folin Ciocalteu指数和自由基清除能力，在烹饪后普遍增加，烤过的样品中形成了更多的抗氧化物质。核磁共振弛豫实验澄清了茄子化合物在烹调后大分子分解和小分子生成方面变化的假设。(C) 2015 Elsevier Ltd.版权所有。
Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking. (C) 2015 Elsevier Ltd. All rights reserved.