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KMID : 1134820160450121747
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 12 p.1747 ~ p.1754
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Nutritive and Antioxidative Properties of Eggplant by Cooking Conditions
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Ko Hyun-Jung
Sun Tian-Yu
Han Jung-Ah
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Abstract
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The nutritive and antioxidative properties of eggplant by cooking conditions based on hardness range were evaluated. Three cooking methods (boiling, microwaving, and steaming) with three different times were used, and cooked eggplant was freeze-dried for analysis. For color of peel, fading was most observed during boiling and least during steaming. Although raw eggplant showed high free radical scavenging activity based on 1,1-diphenyl-2-picrylhydrazyl and total polyphenol contents, both were further increased upon steaming but significantly decreased upon boiling. The amount of chlorogenic acid in eggplant increased upon steaming and decreased upon boiling or microwaving. Notable cell wall collapse was observed in the microwaved sample compared to the other two cooking methods. Calcium elution from tissues or the cell wall was observed in all samples, and the amount significantly increased with cooking time, especially by steaming.
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KEYWORD
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eggplant, cooking condition, antioxidative properties, chlorogenic acid, calcium amount
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