* Corresponding Author
Effect of Pretreatments and Drying Methods on The Physicochemical and Antioxidant Properties of Whole Eggplant (Solanum aethiopicum) Flour
https://doi.org/10.22146/ifnp.77790 Anthony Ukom(1*), Dennis Egbujor(2), Lilian Nwanagba(3), Immaculata Okparauka(4)
(1) Department of Food Science & Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
(2) Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University, Umudike
(3) Department of Food Science and Technology, College of Applied Food Science and Tourism, Michael Okpara University, Umudike
(4) Biochemistry Unit, Science Laboratory Technology, Akanu Ibiam Federal Polytechnic, Ebonyi State
(*) Corresponding Author
Abstract
Sliced eggplant was pretreated (blanching and citric acid dip), -dried (oven and sun), then pulverized to flour. Physicochemical and antioxidant properties were evaluated using standard methods. The results showed increases in protein, moisture, fat, ash, crude fiber, and carbohydrate contents. They ranged from 7.78–8.39%, 8.90–10.14%, 4.32–5.28%, 0.77–0.91%, 10.72–13.43%, and 63.35–65.77%, respectively. Citric acid treatment and dried methods increased the minerals content for sodium (121.77–125.87 mg/100g), zinc (3.18–5.77 mg/100g), potassium (489.53–628.58 mg/100g), magnesium (68.86–75.39 mg/100g) and iron (8.91–11.82 mg/100g) than the blanched treatment. Functional properties of eggplant flour revealed that bulk density (0.42–0.50%,), oil absorption capacity (0.64–4.85%), and wettability (1.43–4.35%,) increased with citric acid and sun-drying method while swelling index (1.25–1.61%) and water absorption capacity (3.85–5.61%) increased with citric acid and oven drying method. Total polyphenol (26.49–29.78 mg GAE/mL), flavonoid (22.12–11.38 mg QE/mL), ABTS (52.38–61.34 Mmol/100 mL), DPPH (62.78–68.48%) and FRAP (58.67–65.36 Mmol/100mL) showed significant (p<0.05) increases in citric acid and dried methods. From the results, the physicochemical and antioxidant properties of eggplant flour were positively affected by citric acid pre-treatments in sun and oven-dried methods.
Keywords
Full Text:
PDFReferences
Arslan, D. and Özcan, MM. (2010). Food and bioproducts processing dehydration of red bell-pepper (Capsicum annuum L.): Change in drying behavior, colour, and antioxidant content. Food Bioprod Process, 89 (4), 504–513, doi: 10.1016/j.fbp.2010.09.009
Agoreyo, B. O., Obansa, E. S. and Obanor, E. O. (2012). Comparative nutritional and phytochemical analyses of two varieties of Solanum melongena. Science World Journal. 7(1), 5–8.
Association of Official and Analytical Chemists (AOAC). (2010). Official Methods of Analysis. 18th Edition, Association of Official Analytical Chemists. Washington DC
Akter, M., Anjum, N., Roy, F., Yasmin, S., Sohany, M., Md Sultan Mahomud, Md S. (2023). Effect of drying methods on physicochemical, antioxidant, and functional properties of potato peel flour and quality evaluation of potato peel composite cake. Journal of Agriculture & Food Research, 11, 100508.
Bao, J., Cai, Y., Sun, M., Wang, G. and Corke, H. (2015). Anthocyanins, flavonols, and free radical scavenging activity of Chinese bayberry (Myrica rubra) extracts and their colour properties and stability. Journal of Agricultural and Food Chemistry. 53(6), 2327–2332.
Bechoff, A., Dufour., D., Dhuique-Mayer, C., Marouzé, C., Reynes, M., Westby, A. (2009). Effect of hot air, solar, and sun drying treatments on provitamin A retention in orange-fleshed sweet potato. Journal of Food Engineering. 92, 164–171.
Combo, A. M. M., Dakia, P. A., Kobi1, O. H. J. G., and Angaman, D. M. (2020). Investigating Eggplant Fruit (Solanum spp.) Cultivated in Côte d’Ivoire for their Physicochemical and Antioxidant Characteristics. Food Science and Quality Management, 102, 46–53.
Dauda, SN., Aliyu, L. and Chiezey, UF. (2005). Effect of seedling egg at transplant and poultry manure on fruit yield and nutrients of garden egg (Solanum gilo L.) varieties. Journal of Tropical Science. 5, 38–41.
Delia B., Rodriguez-Amaya D. B. and Kimura, M. (2004). HarvestPlus Handbook for
Carotenoid Analysis. Technical Monograph Series 2.
Deng, L., Mujumdar, AS., Yang, X., Zheng, Z., Gao, Z. and Xiao, H. (2017). Chemical and physical pretreatments of fruits and vegetables: Effects on drying characteristics and quality attributes – A comprehensive review. Critical Reviews in Food Science and Nutrition, 1–27.
Dias, JS. 2012. Nutritional quality and health benefits of vegetables: A review. Food and Nutrition Sciences, 3, 1354–374
Di Scala, K., Vega-Gálvez, A., Uribe, E., Oyanadel, R., Miranda, M., Vergara, J., Quispe, I. and Lemus-Mondaca, R. (2011). Changes of quality characteristics of pepino fruit (Solanum muricatum Ait) during convective drying. International Journal of Food Science and Technology, 46(4), 746–753.
Doymaz, I. (2010). Effect of citric acid and blanching pretreatments on drying and rehydration of Amasya red apple. Food and bioproducts processing, 88(2), 124–132.
Drammeh, L., Girgih, A. T. and Ahemen, S. A. (2018). Effect of Pre-Treatment and Drying Methods on the Antioxidant Properties and Amino Acid Profile of Tomato Powder. Journal of Human Nutrition and Food Sciences, 6(2): 1126.
Egbuonu, ACC., Nzewi, DC. and Egbuonu, ONC. (2014). Functional properties of bitter yam (Discorea dumetrum) as influenced by soaking prior to oven drying. American Journal of Food Technology, 9(2), 97–163.
Food and Agricultural Organization of the United Nations, Statistics Division, FAOSTAT (2015). Retrieved 20th November 2015. Production / Crops for Eggplant in 2013.
Goncalves, E. M., Pinheiro, J., Alegria, C., Abreu, M., Brandao, T. R., Silva, C. L. (2009). Degradation kinetics of peroxidase enzyme, phenolic content, and physical and sensorial characteristics in broccoli (Brassica oleracea L. ssp. Italica) during blanching. Journal of Agricultural and Food Chemistry. 57 (12), 5370–5375.
https://doi.org/10.1021/ jf900314x.
Hasslam, E. (2008). Natural polyphenols (vegetable tannin) as possible mode of Action. Journal of Natural Product, 59, 205–215.
Horna, JD. and Gruere, G. (2006). Marketing underutilized crops for biodiversity; The case of the African garden egg (Solanum athiopicum) in Ghana. 8th International BioECON Conference, 29-30 August 2006. King’s college Cambridge.
Jaiswal, A. K., Gupta, S. and Abu-Ghannam, N. 2012. Kinetic evaluation of colour, texture, polyphenols and antioxidant capacity of Irish York cabbage after blanching treatment. Food Chemistry, 131 (1), 63–72. https://doi.org/10.1016/j. foodchem.2011.08.032.
Kamiloglu, S., Toydemir, G., Boyacioglu, D., Beekwilder, J., Hall, RD. and Capanoglu, E. (2016). A review on the effect of drying on antioxidant potential of fruits and vegetables. Critical Reviews in Food Science and Nutrition, 56(1), 110–129.
Katalinic, V., Milos, M., Kulisic, T.and Jukic, M. (2006). Screening of 70 medicinal plant extracts for antioxidant capacity and total phenols. Food Chemistry. 94(4), 550–557.
Kebede, M. and Admassu, S. (2019). Application of antioxidants in food processing industry: options to improve the extraction yields and market value of natural products. Advances in Food Technology and Nutritional Sciences, Open Journal, 5(2), 38–49.
Miranda, G., Berna, A., Salazar, D. and Mulet, A. (2009). Sulphur dioxide evolution during apricot storage. LWT-Food Science and Technology, 42(2), 531–533.
Moharram, H. A. and Youssef, M. M. (2014). Methods for determining the antioxidant Activity: a review. Alexandria Journal of Food Science and Technology, 11(1), 31–42.
Mujumdar, A. S. (2014). Impingement drying. In: A. S., Mujumdar (Ed.), Handbook of industrial drying. Fourth edition. UK: Taylor and Francis, UK, 52.
Naeem, M. Y. and Ugur, S. (2019). Nutritional content and health benefits of Eggplant. Turkish Journal of Agriculture, Food Science and Technology, 7(3), 31–36.
Ndife, J., Idaresit, E., Onwuzuruike, U. A., Ubbor, S. C., Ojinnaka, M. C. (2019). Impact of Blanching Pretreatment on the Quality Characteristics of Three Varieties of Oven Dried Eggplant. International Journal of Agriculture and Biological Sciences, 3(4), 15–26.
NRC. (1974). Recommended Dietary Allowance. 8th ed. National Academy of Science, Washington DC, USA.
Nyangena, IO., Owino, WO., Imathiu, S. and Ambuko, J. (2019). Effect of pretreatments prior to drying on antioxidant properties of dried mango slices. Scientific African, 6, e00148, doi.org/10.1016/j.sciaf.2019.e00148
Nwodo, SC, Okwuchukwu, KE. and Solomon, OR. (2013). Effects of Solanum aethiopicum fruit on plasma lipid profile in rats. Advances in Bioresearch. 4(4): 79–84.
Offor, CE., (2015). Determination of vitamin composition of Dissotis rotundifolia Leaves. International Journal of Current Microbiology and Applied Sciences, 4(1), 211.
Omolola, AO., Jideani, AI. and Kapila, PF. (2017). Quality properties of fruits as affected by drying operation. Critical Review in Food Science and Nutrition, 57(1), 95–108.
Onwuka, GI. (2018). Food analysis and instrumentation. Theory and practices. Revised edition. Naphtali Prints Lagos, Nigeria.
Palermo, M., Pellegrini, N. and Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables. Journal of Science Food and Agriculture, 94(6), 1057–1070.
Paul, S. H., Usman, A. A., Gana, I. N., Manase, A., Adeniyi, O. D., Olutoye, M. A. (2018). Comparative study of mineral and nutritional composition of a multifunctional flora composite formulated from seven medicinal plants and their applications to human health. Engr. Technol. Open Access Journal. 1(5): 137–150.
Quy, DD., Artik, EA., Phuong, LT., Lien, HH., Felycia, ES., Suryadi, I. and Yi-Hsu, J. (2014). Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatic. Journal of Food and Drug Analysis, (22), 296–392. Available online at www.sciencedirect.com
Sanchez-Mata, MC., Yokoyama, WE., Hong, YJ. and Prohens, J. (2010). Alpha-solasonine and alpha-solamargine contents of gboma (Solanum macrocarpon L.) and scarlet (Solanum aethiopicum L.) eggplants. Journal of Agricultural and Food Chemistry, 58, 5502–5508.
Solanke, SB. and Tawar, MG. (2019). Phytochemical information and pharmacological activities of eggplant (Solanum melongena L.): A comprehensive review. EAS Journal of Pharmacy and Pharmacology, 1(3), 106–114.
Stratil, P., Klejdus, B. and Kubáň, V. (2006). Determination of total content of phenolic compounds and their antioxidant activity in vegetables evaluation of spectrophotometric methods. Journal of Agricultural and Food Chemistry, 54(3), 607-616.
Ukom, A.N., and J.A. Obi. (2018). Comparative Evaluation of the Nutrient Composition and Phytochemical Content of Selected Vegetables Consumed in Nigeria. International Letters of Natural Sciences, 71, 43‒50. https://doi.org/10. 18052/www.scipress.com/ILNS.71.43.
Uthumporn, U. & Fazilah, A. & Tajul, A.Y. & Murad, Maizura & Sari, Ruri. (2016). Physico-chemical and Antioxidant Properties of Eggplant Flour as a Functional Ingredient. Advance Journal of Food Science and Technology, 12. 235–243. 10.19026/ajfst.12.2905.
Volden, J., Borge, GIA., Hansen, M., Wicklund, T., Bengtsson, GB. (2009). Processing (blanching, boiling, steaming) effects on the content of glucosinolates and antioxidant-related parameters in cauliflower (Brassica oleracea L. ssp. botrytis). LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft-Technol.), 42(1), 63–73. https://doi.org/10.1016/j.lwt.2008.05.018.
Yadav, A., Kumari, R., Yadav, A., Mishra, J. P., Srivatva, S., and Prabha, S. (2016). Antioxidants and its functions in human body – A review. Research in Environment and Life Sciences, 9(11), 1328–1331.
Yu, Y., Jin, T. Z., and Xiao, G. (2017). Effects of pulsed electric fields pretreatment and drying method on drying characteristics and nutritive quality of blueberries. Journal of Food Processing and Preservation, 2(1), 1–10.
DOI: https://doi.org/10.22146/ifnp.77790
Article Metrics
Abstract views : 1214
| 
views : 819
Refbacks
- There are currently no refbacks.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.
Journal of Indonesian Food and Nutrition Progress have been indexed by:
This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
