Effect of Different Thermal Processing Methods and Treatment Time on the Antioxidant Content in Eggplant (Solanum melongena)

Tan, Wei Lin (2020) Effect of Different Thermal Processing Methods and Treatment Time on the Antioxidant Content in Eggplant (Solanum melongena). Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Tan Wei Lin_Full Text.pdf Restricted to Registered users only Download (831kB)

Abstract

Eggplant is a plant which is high in antioxidant content and water content. Eggplant can help to control weight, manage diabetes, improve cardiovascular health and help in digestive system due to its high fiber and low calories characteristics. The aim of this study is to study the effect of different thermal processing methods and treatment time on the antioxidant content in eggplant. The antioxidant activity of eggplant was determined by using total phenolic content (TPC), DPPH free radical scavenging activity, total flavonoid content (TFC), ferric-reducing antioxidant power (FRAP) and anthocyanin tests. Thermal treatments can enhance the antioxidant extraction in eggplant. Steaming can increase antioxidant level better than boiling and baking at shorter treatment time. Generally, steaming of eggplant for 5 minutes has the highest amount of antioxidants due to the softening, rupture and increased the permeability of cell wall thus increase the extraction of antioxidant compounds. For boiling and baking, the initial reduction in antioxidant level due to heat treatments will rise with longer treatment time (10-15min) until the breakdown of antioxidant occurs which results in reduction in antioxidant content. Keywords: Eggplant, antioxidant activity, DPPH, TPC, TFC, FRAP, anthocyanin, steaming, boiling, baking