The Phenolics and Antioxidant Properties of Black and Purple versus White Eggplant Cultivars
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DOI: 10.3390/molecules27082410
Abstract: The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative investigation. The… read more here.
Keywords: kadife kemer; aydin siyahi; black purple; phenolics antioxidant ... See more keywords
Nutritional Value of Eggplant Cultivars and Association with Sequence Variation in Genes Coding for Major Phenolics
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DOI: 10.3390/plants11172267
Abstract: Eggplant is a widely consumed vegetable, with significant nutritional value and high antioxidant content, mainly due to its phenolic constituents. Our goal was to determine the levels of carbohydrates, proteins, total phenolics, anthocyanins, flavonoids, chlorogenic… read more here.
Keywords: sequence; antioxidant capacity; nutritional value; mutation ... See more keywords