Study of antioxidant capacity of different parts of two south Algerian eggplant cultivars
In this study the antioxidant capacity of ethanolic EE and water WE extracts from different parts (calyx, peel, and pulp) of eggplant (Solanum melongena L) were evaluated using cyclic voltammetry. The antioxidant capacity of different parts of eggplant was measured using ascorbic acid equivalent antioxidant capacity assays. The peel extracts of both dark purple and white samples showed the highest antioxidant capacity (66.78 and 75.62 mg/g) followed by pulp (16.54 and 30.56 mg/g), and calyx (14.82 and 21.27 mg/g). These results indicate that antioxidant capacity of eggplant varied by parts and solvents.
Keywords: Eggplant, Solanum melongena L, antioxidant capacity, cyclic voltammtry, ascorbic acid.