Investigation of the phenolic compound profile and antioxidant properties of dried eggplant: In vitro anticancer effects and DNA protection role of dried eggplant

Abstract

Eggplant is a widely grown fruit worldwide with high levels of phenolic compounds. The study aimed to evaluate the health benefits of dried eggplant by examining its ability to prevent DNA oxidation and inhibit human breast cancer cells. The research assessed the phenolic compound profile (HPLC-DAD) and antioxidant activity of dried eggplant. The main phenolic compounds found in dried eggplant are chlorogenic acid and epicatechin. In vitro gastrointestinal analyses revealed that approx. 77 % of the phenolic compounds in dried eggplant are bioaccessible. The study also investigated the effect of dried eggplant extract on preventing DNA oxidation and found a reduction in oxidation of up to 42.51 %. Furthermore, it was determined that dried eggplant extract reduced the formation of oxidative base damage products in DNA by 78.08 %. Finally, the research examined the cytotoxic potential of dried eggplant on human breast cancer cell lines using the SRB colorimetric assay. The results indicated that dried eggplant inhibited MDA-MB-231 and MCF-7 cells with an IC₅₀ value of 185.89 µg/mL and 101.01 µg/mL, respectively. The study suggests that dried eggplant significantly prevents DNA oxidation and possesses anticancer properties on human breast cancer cells.