Background and objectives:Eggplant (Solanum melongena L.) is an important vegetable for their richness in healthy components such as phenolic compounds. Previous studies have shown that environmental conditions and growing techniques may influence the content in phenolic compounds in plants. Therefore, the aim of this study was the characterization and quantification of phenolic compounds on three eggplant varieties grown at different seasons using HPLC-DAD-ESITOF- MS. Methods:The eggplant samples were crushed and placed on a lyophilizer, which was pre-cooled to -50ºC for 1 h at 1 mbar. The extracts were prepared and recovered using methanol: H2O (80:20, v/v).The analyses of phenolic compounds were carried out by HPLC-DAD-ESI-TOF-MS. The separation was performed with a Poroshell 120 column (EC-C18) and, water with 0.5 % acetic acid and acetonitrile as mobile phases. Results:Twenty five compounds were identified and quantified by the optimized methodology. Derivates of caffeic, coumaric and ferulic acids, together to delphinidin rutinoside were the major compounds in all varieties of eggplants studied. Chlorogenic acid was the polyphenol found in a highest concentration in all samples, changing in the range 48.16-250.20 μg/g of sample. Furthermore, most phenolic compounds showed significant differences depending on the growing season. C onclusions:Results obtained have shown that there is a high variability among the content of phenolic compounds in eggplants from different varieties. Besides, samples grown in summer possessed a higher concentration of phenolic compounds than those grown during the cold season. These findings are due to high temperatures that cause stress to the plants and, thus, eggplants accumulate higher concentrations of secondary metabolites such as polyphenols. The control of the growing season of eggplants will be of interest for food industry due to the benefits of polyphenols in health.
P. García Salas, A. Gómez Caravaca, V. Verardo, A. Segura Carretero, A. Fernández Gutierrez (2013). IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS BY HPLC-DAD-ESI-TOF-MS IN DIFFERENT VARIETIES OF EGGPLANT GROWN AT DIFFERENT SEASONS. ANNALS OF NUTRITION & METABOLISM, 63(S1), 1656-1656.
IDENTIFICATION AND QUANTIFICATION OF PHENOLIC COMPOUNDS BY HPLC-DAD-ESI-TOF-MS IN DIFFERENT VARIETIES OF EGGPLANT GROWN AT DIFFERENT SEASONS
VERARDO, VITO;
2013
Abstract
Background and objectives:Eggplant (Solanum melongena L.) is an important vegetable for their richness in healthy components such as phenolic compounds. Previous studies have shown that environmental conditions and growing techniques may influence the content in phenolic compounds in plants. Therefore, the aim of this study was the characterization and quantification of phenolic compounds on three eggplant varieties grown at different seasons using HPLC-DAD-ESITOF- MS. Methods:The eggplant samples were crushed and placed on a lyophilizer, which was pre-cooled to -50ºC for 1 h at 1 mbar. The extracts were prepared and recovered using methanol: H2O (80:20, v/v).The analyses of phenolic compounds were carried out by HPLC-DAD-ESI-TOF-MS. The separation was performed with a Poroshell 120 column (EC-C18) and, water with 0.5 % acetic acid and acetonitrile as mobile phases. Results:Twenty five compounds were identified and quantified by the optimized methodology. Derivates of caffeic, coumaric and ferulic acids, together to delphinidin rutinoside were the major compounds in all varieties of eggplants studied. Chlorogenic acid was the polyphenol found in a highest concentration in all samples, changing in the range 48.16-250.20 μg/g of sample. Furthermore, most phenolic compounds showed significant differences depending on the growing season. C onclusions:Results obtained have shown that there is a high variability among the content of phenolic compounds in eggplants from different varieties. Besides, samples grown in summer possessed a higher concentration of phenolic compounds than those grown during the cold season. These findings are due to high temperatures that cause stress to the plants and, thus, eggplants accumulate higher concentrations of secondary metabolites such as polyphenols. The control of the growing season of eggplants will be of interest for food industry due to the benefits of polyphenols in health.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
