Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour

Anthony Ukom, Dennis Egbujor, Lilian Nwanagba, Immaculata Okparauka
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Abstract

Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, and carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, and 63.35–65.77%, respectively. Citric acid treatment and dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 mg/100g), potassium (489.53–628.58 mg/100g), magnesium (68.86–75.39 mg/100g) and iron (8.91–11.82 mg/100g) than the blanched treatment. Functional properties of eggplant flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), and wettability (1.43–4.35%,) increased with citric acid and sun-drying method while swelling index (1.25–1.61%) and water absorption capacity (3.85–5.61%) increased with citric acid and oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 mg QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) and FRAP (58.67–65.36 Mmol/100mL) showed significant (p<0.05) increases in citric acid and dried methods. From the results, the physicochemical and antioxidant properties of eggplant flour were positively affected by citric acid pre-treatments in sun and oven-dried methods.
预处理和干燥方式对茄子全粉理化及抗氧化性能的影响
切好的茄子经过预处理(焯水和柠檬酸浸),烘干(烤箱和太阳晒),然后磨成粉。采用标准方法评价其理化性能和抗氧化性能。结果表明,蛋白质、水分、脂肪、灰分、粗纤维和碳水化合物含量均有所增加。分别为7.78 ~ 8.39%、8.90 ~ 10.14%、4.32 ~ 5.28%、0.77 ~ 0.91%、10.72 ~ 13.43%和63.35 ~ 65.77%。柠檬酸处理和干燥处理比漂白处理提高了钠(121.77 ~ 125.87 mg/100g)、锌(3.18 ~ 5.77 mg/100g)、钾(489.53 ~ 628.58 mg/100g)、镁(68.86 ~ 75.39 mg/100g)和铁(8.91 ~ 11.82 mg/100g)的矿物质含量。茄子粉的功能特性表明,柠檬酸和晒干法提高了茄子粉的容重(0.42 ~ 0.50%)、吸油能力(0.64 ~ 4.85%)和润湿性(1.43 ~ 4.35%),柠檬酸和烘箱法提高了茄子粉的膨胀指数(1.25 ~ 1.61%)和吸水能力(3.85 ~ 5.61%)。总多酚含量(26.49 ~ 29.78 mg GAE/mL)、类黄酮含量(22.12 ~ 11.38 mg QE/mL)、ABTS含量(52.38 ~ 61.34 Mmol/100mL)、DPPH含量(62.78 ~ 68.48%)和FRAP含量(58.67 ~ 65.36 Mmol/100mL)显著升高(p < 0.05)。结果表明,柠檬酸预处理对茄子粉的理化性能和抗氧化性能均有积极影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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