Chlorogenic acid retention in white and purple eggplant after processing and cooking

M.J. ZARO, L.C. ORTIZ, S. KEUNCHKARIAN, A.R. CHAVES, A.R. VICENTE, A. CONCELLÓN

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2015 vol. 64 p. 802 - 808

0023-6438

The stability of vegetable antioxidants in response to processing and cooking treatments may be affectedby the variety. However, the information available in the literature is very limited. In this work wedetermined the influence of the eggplant variety (white e cv ?Cloud Nine? and purple e cv ?Lucia?)onpulp chlorogenic acid content (5-O-caffeoyl-quinic acid; CQA) and antioxidant capacity (AC) in responseto common pre-processing (cutting, salting or blanching), processing (air-vacuum- solar- and freeze-drying, slow- and fast-freezing) and cooking methods (microwaving, baking, grilling, steaming, boilingor pressure cooking). Fresh purple ?Lucia? eggplants showed higher AC and CQA content (16%) than white?Cloud Nine? fruit. Fruit pre-processing caused significant losses of AC, with the effect being higher in thepurple cultivar. Hot air- and sun-drying almost depleted CQA in both cultivars. In contrast, white egg-plants retained higher AC upon freezing and microwaving. Wet cooking methods (boiling and pressurecooking) markedly increased fruit AC indicating that these preparation procedures improved antioxidantextractability. The eggplant cultivar has a major influence in antioxidant retention during processing andcooking; the white variety ?Cloud Nine? proved in general, more suitable for processing in terms ofantioxidant retention than the purple ?Lucia? genotype.