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Idesia (Arica)

On-line version ISSN 0718-3429

Abstract

GONZALEZ-MENDOZA, Daniel et al. Phenolic compounds and antioxidant capacity presents three varieties of eggplant grown in the Mexicali valley Baja California. Idesia [online]. 2015, vol.33, n.3, pp.17-21. ISSN 0718-3429.  http://dx.doi.org/10.4067/S0718-34292015000300003.

In the present study our evaluated the quality biochemistry of three varieties of eggplant (Versatil, Barcelona and Esculentum) with the potential to be grown in a greenhouse in the Mexicali Valley. Since ripe fruit respectively, was determined the content of total phenolic compounds and antioxidant capacity. The results showed that the variety Esculentum showed higher antioxidant activity (23.43 mg/ml of extract) but not of total phenolic compounds where the Versatile was the one that showed the greatest levels of these compounds (8.13 mg/mg fresh weight). Which indicates that the antioxidant activity could be influenced by the presence of other bioactive compounds. However, the presence of bioactive compounds in fruits of eggplant could be a quality parameter, which could help to increase their cultivation and production in the Mexicali Valley. Future studies should be directed to the identification of other bioactive compounds that could contribute to the antioxidant activity of eggplant varieties evaluated and its impact on consumer health.

Keywords : health; oxidative stress; eggplant; Mexicali Valley; antioxidants.

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