Eggplant leaves (Solanum macrocarpon) are rich in nutrients which are unfortunately lost during cooking. To reduce micronutrients losses and enhance antioxidant potentialities, they were cooked in water for 30 minutes with onion, ginger and Guinea pepper. The analyzes focused on the determination of vitamin C, β-carotene, phenolic compounds, free radical-scavenging and lipid peroxidation inhibitory activities. In Wistar rats, thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) and glutathione peroxidase activities were also evaluated during 1 month. The results indicated that vitamin C remained low in eggplant leaves cooked with onion and spices. Cooked eggplant market leaves β-carotene content (187.11 μg/100 FM) increase from 447.43 μg/100 FM (with onion) to 905.44 μg/100 FM (with Guinea pepper). Ginger, Guinea pepper and onion improved eggplant field leaves free radical scavenging activities, which previous IC50 value (12.00 µg/ml) became 0.67, 0.83 and 3.08 μg/ml respectively. TBARS rate increased only for rats which received eggplant market leaves cooked with onion from 0.02 to 0.03 nmol/ml. SOD activities increased during the firsts 2 weeks of experiment. Glutathione peroxidase activities is high in serum of rats which received eggplant field leaves cooked with onion (18.70 nmol/min/ml). Onion, ginger and Guinea pepper enhance eggplant antioxidant potentialities during cooking.
| Published in | American Journal of BioScience (Volume 11, Issue 2) |
| DOI | 10.11648/j.ajbio.20231102.11 |
| Page(s) | 37-45 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Eggplant Leaves, Onion, Spices, Micronutrients, Antioxidant Activities, Cooking, Wistar Rats
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APA Style
Kouamé-Osnou Cica Etoile, Agbo Adouko Edith, Gbogbo Moussa, Gbogouri Grodji Albarin. (2023). Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water. American Journal of BioScience, 11(2), 37-45. https://doi.org/10.11648/j.ajbio.20231102.11
ACS Style
Kouamé-Osnou Cica Etoile; Agbo Adouko Edith; Gbogbo Moussa; Gbogouri Grodji Albarin. Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water. Am. J. BioScience 2023, 11(2), 37-45. doi: 10.11648/j.ajbio.20231102.11
AMA Style
Kouamé-Osnou Cica Etoile, Agbo Adouko Edith, Gbogbo Moussa, Gbogouri Grodji Albarin. Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water. Am J BioScience. 2023;11(2):37-45. doi: 10.11648/j.ajbio.20231102.11
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Download@article{10.11648/j.ajbio.20231102.11,
author = {Kouamé-Osnou Cica Etoile and Agbo Adouko Edith and Gbogbo Moussa and Gbogouri Grodji Albarin},
title = {Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water},
journal = {American Journal of BioScience},
volume = {11},
number = {2},
pages = {37-45},
doi = {10.11648/j.ajbio.20231102.11},
url = {https://doi.org/10.11648/j.ajbio.20231102.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20231102.11},
abstract = {Eggplant leaves (Solanum macrocarpon) are rich in nutrients which are unfortunately lost during cooking. To reduce micronutrients losses and enhance antioxidant potentialities, they were cooked in water for 30 minutes with onion, ginger and Guinea pepper. The analyzes focused on the determination of vitamin C, β-carotene, phenolic compounds, free radical-scavenging and lipid peroxidation inhibitory activities. In Wistar rats, thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) and glutathione peroxidase activities were also evaluated during 1 month. The results indicated that vitamin C remained low in eggplant leaves cooked with onion and spices. Cooked eggplant market leaves β-carotene content (187.11 μg/100 FM) increase from 447.43 μg/100 FM (with onion) to 905.44 μg/100 FM (with Guinea pepper). Ginger, Guinea pepper and onion improved eggplant field leaves free radical scavenging activities, which previous IC50 value (12.00 µg/ml) became 0.67, 0.83 and 3.08 μg/ml respectively. TBARS rate increased only for rats which received eggplant market leaves cooked with onion from 0.02 to 0.03 nmol/ml. SOD activities increased during the firsts 2 weeks of experiment. Glutathione peroxidase activities is high in serum of rats which received eggplant field leaves cooked with onion (18.70 nmol/min/ml). Onion, ginger and Guinea pepper enhance eggplant antioxidant potentialities during cooking.},
year = {2023}
}
TY - JOUR T1 - Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water AU - Kouamé-Osnou Cica Etoile AU - Agbo Adouko Edith AU - Gbogbo Moussa AU - Gbogouri Grodji Albarin Y1 - 2023/05/10 PY - 2023 N1 - https://doi.org/10.11648/j.ajbio.20231102.11 DO - 10.11648/j.ajbio.20231102.11 T2 - American Journal of BioScience JF - American Journal of BioScience JO - American Journal of BioScience SP - 37 EP - 45 PB - Science Publishing Group SN - 2330-0167 UR - https://doi.org/10.11648/j.ajbio.20231102.11 AB - Eggplant leaves (Solanum macrocarpon) are rich in nutrients which are unfortunately lost during cooking. To reduce micronutrients losses and enhance antioxidant potentialities, they were cooked in water for 30 minutes with onion, ginger and Guinea pepper. The analyzes focused on the determination of vitamin C, β-carotene, phenolic compounds, free radical-scavenging and lipid peroxidation inhibitory activities. In Wistar rats, thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) and glutathione peroxidase activities were also evaluated during 1 month. The results indicated that vitamin C remained low in eggplant leaves cooked with onion and spices. Cooked eggplant market leaves β-carotene content (187.11 μg/100 FM) increase from 447.43 μg/100 FM (with onion) to 905.44 μg/100 FM (with Guinea pepper). Ginger, Guinea pepper and onion improved eggplant field leaves free radical scavenging activities, which previous IC50 value (12.00 µg/ml) became 0.67, 0.83 and 3.08 μg/ml respectively. TBARS rate increased only for rats which received eggplant market leaves cooked with onion from 0.02 to 0.03 nmol/ml. SOD activities increased during the firsts 2 weeks of experiment. Glutathione peroxidase activities is high in serum of rats which received eggplant field leaves cooked with onion (18.70 nmol/min/ml). Onion, ginger and Guinea pepper enhance eggplant antioxidant potentialities during cooking. VL - 11 IS - 2 ER -
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