研究Côte科特迪瓦种植的茄子果实的理化和抗氧化特性

Agnan Marie-Michel Combo, P. A. Dakia, Obouo Hugues Jonathan Gildas Kobi, D. Angaman
{"title":"研究Côte科特迪瓦种植的茄子果实的理化和抗氧化特性","authors":"Agnan Marie-Michel Combo, P. A. Dakia, Obouo Hugues Jonathan Gildas Kobi, D. Angaman","doi":"10.7176/fsqm/102-07","DOIUrl":null,"url":null,"abstract":"Eggplant is one of the most commonly consumed vegetables in Cote d’Ivoire. For this purpose, the nutrient constituents of eggplant varieties (Niguema, N’drowa, Aliona, Bello, Kotobi, Italy, Tiger, Kalenda and Gnangnan) were evaluated by standard procedures. The proximate composition in dry weight basis was significantly (P < 0.05) varied and ranged: dry matter 86.72-93.29%, crude protein 9.94-22.11%, crude fat 5.07-20.43%, crude fiber 23.15-50.53%, crude ash 5.14-10.09%, carbohydrate 12.41-39.22%, and energy value 211.53-320.94 kcal/100g. Gnangnan had the highest content in fat. Kalenda had the highest protein content, N’drowa had the highest fiber content, Bello had the highest content in carbohydrate, while Tiger presented the highest content in both ash and energy values. The phenolic content ranges from 618.28 to 977.35 mg/100g while the vitamin C ranges from 92.88 to 150.59 mg/100g in dry weight basis. Italy had the highest content in phenolic while Kalenda had the highest content in vitamin C. Interrelationships between the parameters analysed and the different eggplant varieties were investigated by principal component analysis (PCA). PCA revealed differences between the eggplant varieties and classified them into three clusters on the basis of the measured parameters: Cluster 1 (Gnangnan), Cluster 2 (Niguema, N’drowa, Italy and Aliona) and Cluster 3 (Bello, Kalenda, Kotobi and Tiger) This study is a contribution to the knowledge of the nutritional composition of eggplant cultivated in Cote d’Ivoire. In view of these results, eggplant can help to reduce the nutrition-related disorders in Africa. Keywords: Eggplant, Varieties, Proximate composition, Antioxidant DOI: 10.7176/FSQM/102-07 Publication date: November 30 th 2020","PeriodicalId":12384,"journal":{"name":"Food Science and Quality Management","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":"{\"title\":\"Investigating Eggplant Fruit (Solanum spp.) Cultivated in Côte d’Ivoire for Their Physicochemical and Antioxidant Characteristics\",\"authors\":\"Agnan Marie-Michel Combo, P. A. Dakia, Obouo Hugues Jonathan Gildas Kobi, D. Angaman\",\"doi\":\"10.7176/fsqm/102-07\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Eggplant is one of the most commonly consumed vegetables in Cote d’Ivoire. For this purpose, the nutrient constituents of eggplant varieties (Niguema, N’drowa, Aliona, Bello, Kotobi, Italy, Tiger, Kalenda and Gnangnan) were evaluated by standard procedures. The proximate composition in dry weight basis was significantly (P < 0.05) varied and ranged: dry matter 86.72-93.29%, crude protein 9.94-22.11%, crude fat 5.07-20.43%, crude fiber 23.15-50.53%, crude ash 5.14-10.09%, carbohydrate 12.41-39.22%, and energy value 211.53-320.94 kcal/100g. Gnangnan had the highest content in fat. Kalenda had the highest protein content, N’drowa had the highest fiber content, Bello had the highest content in carbohydrate, while Tiger presented the highest content in both ash and energy values. The phenolic content ranges from 618.28 to 977.35 mg/100g while the vitamin C ranges from 92.88 to 150.59 mg/100g in dry weight basis. Italy had the highest content in phenolic while Kalenda had the highest content in vitamin C. Interrelationships between the parameters analysed and the different eggplant varieties were investigated by principal component analysis (PCA). PCA revealed differences between the eggplant varieties and classified them into three clusters on the basis of the measured parameters: Cluster 1 (Gnangnan), Cluster 2 (Niguema, N’drowa, Italy and Aliona) and Cluster 3 (Bello, Kalenda, Kotobi and Tiger) This study is a contribution to the knowledge of the nutritional composition of eggplant cultivated in Cote d’Ivoire. In view of these results, eggplant can help to reduce the nutrition-related disorders in Africa. Keywords: Eggplant, Varieties, Proximate composition, Antioxidant DOI: 10.7176/FSQM/102-07 Publication date: November 30 th 2020\",\"PeriodicalId\":12384,\"journal\":{\"name\":\"Food Science and Quality Management\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"1\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Quality Management\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7176/fsqm/102-07\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Quality Management","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7176/fsqm/102-07","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

摘要

茄子是科特迪瓦最常食用的蔬菜之一。为此,采用标准程序对不同茄子品种(Niguema、N’drowa、Aliona、Bello、Kotobi、Italy、Tiger、Kalenda和Gnangnan)的营养成分进行了评价。干重近似组成变化显著(P < 0.05),分别为干物质86.72 ~ 93.29%、粗蛋白质9.94 ~ 22.11%、粗脂肪5.07 ~ 20.43%、粗纤维23.15 ~ 50.53%、粗灰分5.14 ~ 10.09%、碳水化合物12.41 ~ 39.22%、能量值211.53 ~ 320.94 kcal/100g。脂肪含量最高的品种为江南品种。蛋白质含量最高的是卡伦达,纤维含量最高的是恩德罗瓦,碳水化合物含量最高的是贝罗,而灰分和能量值均最高的是老虎。以干重计,其酚类含量为618.28 ~ 977.35 mg/100g,维生素C含量为92.88 ~ 150.59 mg/100g。用主成分分析(PCA)研究了不同品种茄子中酚类含量和维生素c含量之间的相互关系。主成分分析揭示了茄子品种之间的差异,并根据测量参数将其分为三类:第一类(Gnangnan),第二类(Niguema, N’drowa, Italy和Aliona)和第三类(Bello, Kalenda, Kotobi和Tiger)。这项研究有助于了解科特迪瓦种植茄子的营养成分。鉴于这些结果,茄子可以帮助减少非洲的营养相关疾病。关键词:茄子,品种,近似成分,抗氧化剂DOI: 10.7176/FSQM/102-07出版日期:2020年11月30日
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigating Eggplant Fruit (Solanum spp.) Cultivated in Côte d’Ivoire for Their Physicochemical and Antioxidant Characteristics
Eggplant is one of the most commonly consumed vegetables in Cote d’Ivoire. For this purpose, the nutrient constituents of eggplant varieties (Niguema, N’drowa, Aliona, Bello, Kotobi, Italy, Tiger, Kalenda and Gnangnan) were evaluated by standard procedures. The proximate composition in dry weight basis was significantly (P < 0.05) varied and ranged: dry matter 86.72-93.29%, crude protein 9.94-22.11%, crude fat 5.07-20.43%, crude fiber 23.15-50.53%, crude ash 5.14-10.09%, carbohydrate 12.41-39.22%, and energy value 211.53-320.94 kcal/100g. Gnangnan had the highest content in fat. Kalenda had the highest protein content, N’drowa had the highest fiber content, Bello had the highest content in carbohydrate, while Tiger presented the highest content in both ash and energy values. The phenolic content ranges from 618.28 to 977.35 mg/100g while the vitamin C ranges from 92.88 to 150.59 mg/100g in dry weight basis. Italy had the highest content in phenolic while Kalenda had the highest content in vitamin C. Interrelationships between the parameters analysed and the different eggplant varieties were investigated by principal component analysis (PCA). PCA revealed differences between the eggplant varieties and classified them into three clusters on the basis of the measured parameters: Cluster 1 (Gnangnan), Cluster 2 (Niguema, N’drowa, Italy and Aliona) and Cluster 3 (Bello, Kalenda, Kotobi and Tiger) This study is a contribution to the knowledge of the nutritional composition of eggplant cultivated in Cote d’Ivoire. In view of these results, eggplant can help to reduce the nutrition-related disorders in Africa. Keywords: Eggplant, Varieties, Proximate composition, Antioxidant DOI: 10.7176/FSQM/102-07 Publication date: November 30 th 2020
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
自引率
0.00%
发文量
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信