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Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water

Received: 1 April 2023     Accepted: 20 April 2023     Published: 10 May 2023
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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.

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), 2023. Published by Science Publishing Group

Keywords

Eggplant Leaves, Onion, Spices, Micronutrients, Antioxidant Activities, Cooking, Wistar Rats

References
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Cite This Article
  • 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

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    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

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    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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  • @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}
    }
    

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  • 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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Author Information
  • Food Science Department, Nangui Abrogoua University, Abidjan, C?te d’Ivoire

  • Food Science Department, Nangui Abrogoua University, Abidjan, C?te d’Ivoire

  • Biochemistry and Microbiology Department, Jean Lorougnon Guede University, Daloa, C?te d'Ivoire

  • Food Science Department, Nangui Abrogoua University, Abidjan, C?te d’Ivoire

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