{"title":"土耳其深紫茄子皮中不同富酚组分的抗氧化活性","authors":"Assia Djouadi, Hakan Yılmazer, Anfal Djouadi, Bilal Çakır","doi":"10.1002/fsn3.70521","DOIUrl":null,"url":null,"abstract":"<p>This study investigated the extraction of phenolic compounds and the antioxidant potential of eggplant peel using various extraction methods and GRAS solvent systems. Ethanol absolute and (EtOH: water) (70:30) system solvents were used separately to extract phenolic compounds, while the (EtOH: water: citric acid) (70:30:0.5) system was utilized for anthocyanin extraction. Otherwise, to test the antioxidant activity of anthocyanin separately, an aqueous anthocyanin-rich fraction was recovered from eggplant peel crude extract using successive liquid/liquid extractions with solvents of different polarities. The presence of total phenolics, anthocyanins and proanthocyanidin were detected, and HPLC analysis was realized. The antioxidant activity was performed by the (DPPH) free radicals method. Soxhlet extraction using absolute ethanol provides a high yield of phenolic compounds. Otherwise, the anthocyanin extract showed a high level of anthocyanin contents. The liquid chromatographic analysis presented an important percentage of flavonoids. Soxhlet extract was the most effective in scavenging free radicals.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"13 7","pages":""},"PeriodicalIF":3.8000,"publicationDate":"2025-06-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70521","citationCount":"0","resultStr":"{\"title\":\"Antioxidant Activity of Different Phenolic-Rich Fractions Obtained From Peels of Turkish Dark Purple Eggplant\",\"authors\":\"Assia Djouadi, Hakan Yılmazer, Anfal Djouadi, Bilal Çakır\",\"doi\":\"10.1002/fsn3.70521\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>This study investigated the extraction of phenolic compounds and the antioxidant potential of eggplant peel using various extraction methods and GRAS solvent systems. Ethanol absolute and (EtOH: water) (70:30) system solvents were used separately to extract phenolic compounds, while the (EtOH: water: citric acid) (70:30:0.5) system was utilized for anthocyanin extraction. Otherwise, to test the antioxidant activity of anthocyanin separately, an aqueous anthocyanin-rich fraction was recovered from eggplant peel crude extract using successive liquid/liquid extractions with solvents of different polarities. The presence of total phenolics, anthocyanins and proanthocyanidin were detected, and HPLC analysis was realized. The antioxidant activity was performed by the (DPPH) free radicals method. Soxhlet extraction using absolute ethanol provides a high yield of phenolic compounds. Otherwise, the anthocyanin extract showed a high level of anthocyanin contents. The liquid chromatographic analysis presented an important percentage of flavonoids. Soxhlet extract was the most effective in scavenging free radicals.</p>\",\"PeriodicalId\":12418,\"journal\":{\"name\":\"Food Science & Nutrition\",\"volume\":\"13 7\",\"pages\":\"\"},\"PeriodicalIF\":3.8000,\"publicationDate\":\"2025-06-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.70521\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science & Nutrition\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70521\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.70521","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Antioxidant Activity of Different Phenolic-Rich Fractions Obtained From Peels of Turkish Dark Purple Eggplant
This study investigated the extraction of phenolic compounds and the antioxidant potential of eggplant peel using various extraction methods and GRAS solvent systems. Ethanol absolute and (EtOH: water) (70:30) system solvents were used separately to extract phenolic compounds, while the (EtOH: water: citric acid) (70:30:0.5) system was utilized for anthocyanin extraction. Otherwise, to test the antioxidant activity of anthocyanin separately, an aqueous anthocyanin-rich fraction was recovered from eggplant peel crude extract using successive liquid/liquid extractions with solvents of different polarities. The presence of total phenolics, anthocyanins and proanthocyanidin were detected, and HPLC analysis was realized. The antioxidant activity was performed by the (DPPH) free radicals method. Soxhlet extraction using absolute ethanol provides a high yield of phenolic compounds. Otherwise, the anthocyanin extract showed a high level of anthocyanin contents. The liquid chromatographic analysis presented an important percentage of flavonoids. Soxhlet extract was the most effective in scavenging free radicals.
期刊介绍：
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
