Pigment variation by colorimetric analysis in raw, grilled and boiled eggplant (Solanum melongena L.) fruits
Keywords:
Color, lighting, visual perception, digital, designAbstract
Pigment variation by colorimetric analysis in raw, grilled and boiled eggplant (Solanum melongena L.) fruits [...]
References
Singh A.P., Luthria D., Wilson T., Vorsa N., Singh V., Banuelos G.S., Pasakdee S. Polyphenols content and antioxidant capacity of eggplant pulp. Food Chem. 2009, 114: 955-961.
Hanson P.M., Yang R., Tsou S.C.S., Ledesma D., Engle L., Lee T. Diversity in eggplant (Solanum melongena) for superoxide scavenging activity, total phenolics, and ascorbic acid. J. Food Comp. Anal. 2006, 19: 594-600.
Matsubara K., Kaneyuki T., Miyake T., Mori M. Antiangiogenic activity of nasunin, an antioxidant anthocyanin, in eggplant peels. J. Agric. Food Chem. 2005, 53: 6272-6275.
Noda Y., Kaneyuki T., Igarashi K., Mori A., Packer L. Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology 2000, 148: 119-123.
Mazza G., Miniati E. Anthocyanins in fruits, vegetables, and grains, CRC Press Inc., Boca Raton, FL, 1993.
Azuma K., Ohyama A., Ippoushi K., Ichianagi T., Takeuchi A., Saito T., Fukuoka H. Structures and antioxidant activity of anthocyanins in many accessions of eggplant and its related species. J. Agric. Food Chem. 2008, 56: 10154- 10159.
Ioncheva N., Tanchev S. Kinetics of thermal degradation of some anthocyanidin-3,5-diglucosides. Z. Lebensm. Unters. Forsch. 1974, 155: 257-262.
Rice-Evans C.A., Miller N.J., Paganga G. Structure- antioxidant relationships of flavonoids and phenolic acids. Free Radic. Biol. Med. 1996, 20: 933-956.
Wang H., Cao G., Prior R.L. Oxygen radical absorbing capacity of anthocyanins. J. Agric. Food Chem. 1997, 45: 304-309.
Thavasi V., Leong L.P., Bettens R.P.A. Investigation of the influence of hydroxy groups on the radical scavenging ability of polyphenols. J. Phys. Chem. A 2006, 110: 4918- 4923.
Sakamura S., Obata Y. Anthocyanase and anthocyanins occurring in eggplant, Solanum melongena L. (I). Agr. Biol. Chem. 1961, 25: 750-756.
Sakamura S., Watanabe S., Obata Y. Anthocyanase and anthocyanins occurring in eggplant, Solanum melongena L. (III). Oxidative decolorization of the anthocyanin by polyphenol oxidase. Agr. Biol. Chem. 1965, 29: 181-190.
Pérez-Gilabert M., García Carmona F. Characterization of catecholase and cresolase activities of eggplant polyphenol oxidase. J. Agric. Food Chem. 2000, 48: 695- 700.
Hayashi K., Ohara N., Tsukui A. Stability of anthocyanins in various vegetables and fruits. Food Sci. Technol., Int. 1996, 2: 30-33.
Havlíková L., Míková K. Heat stability of anthocyanins. Z. Lebensm. Unters. Forsch. 1985, 181: 427-432.
Cacace J.E., Mazza G. Optimization of extraction of anthocyanins from black currants with aqueous ethanol. J. Food Sci. 2003, 68: 240-248.
Brambilla A., Lo Scalzo R., Bertolo G., Torreggiani D. Steam-blanched highbush blueberry (Vaccinium corymbosum L.) juice: phenolic profile and antioxidant capacity in relation to cultivar selection. J. Agric. Food Chem. 2008, 56: 2643-2648.
Yamaguchi T., Mizobuchi T., Kajikawa R., Kawashima H., Miyabe F., Terao J., Takamura H., Matoba T. Radical- scavenging activity of vegetables and the effect of cooking on their activity. Food Sci. Technol. Res. 2001, 7: 250-257.
Jiménez-Monreal A.M., García-Diz L., Martínez-Tomé M., Mariscal M., Murcia M.A. Influence of cooking methods on antioxidant activity of vegetables. J. Food Sci. 2009, 74: H97-H103.
Lo Scalzo R., Fibiani M., Mennella G., Rotino G.L., Dal Sasso M., Culici M., Spallino A., Braga P.C. Thermal treatments of eggplant (Solanum melongena L.) increases the antioxidant content and the inhibitory effect on human neutrophil burst. J. Agric. Food Chem. 2010, 58: 3371- 3379.
Ichiyanagi T., Kashiwada Y., Shida Y., Ikeshiro Y., Kaneyuki T., Konishi T. Nasunin from eggplant consists of
cis-trans isomers of delphinidin 3-[4-(p-coumaroyl)-L- rhamnosyl (1-6)glucopyranoside]-5-glucopyranoside. J. Agric. Food Chem. 2005, 53: 9472-9477.
Giusti M.M., Wrolstad R.E. Characterization and measurement of anthocyanins by UV-visible spectroscopy. Eds.: Wrolstad R.E., Acree T.E., Decker E.A., Penner M.H., Reid D.S., Schwartz S.J., Shoemaker C.F., Smith D.M., Sporns P. In: Current protocols in food analytical chemistry. Hoboken, NJ, USA: Wiley & Sons, Inc; 2001. p F 1.2.1-F 1.2.13
CIE. Improvement to industrial colour-difference evaluation. Vienna: CIE Publication No. 142-2001, Central Bureau of the CIE, 2001.
www.brucelindbloom.com
Aruna G., Mamatha B.S., Baskaran V. Lutein content of selected Indian vegetables and vegetables oils determined by HPLC. J. Food Comp. Anal. 2009, 22: 632-636.
El-Qudah J.M. Identification and quantification of major carotenoids in some vegetables. Am. J. Applied Sci. 2009, 6: 492-497.
Yoshikawa K., Inagaki K., Terashita T., Shishiyama J., Kuo S., Shankel D.M. Antimutagenic activity of extracts from Japanese eggplant. Mut. Res. 1996, 371: 65-71.
Zuo L., Seog E.J., Lee J.H. Effects of ascorbic and citric acids on CIE color values of fresh-cut apples cubes.
J. Food Tech. 2008, 6: 20-24.
Downloads
Published
Issue
Section
License
The "Cultura e Scienza del Colore - Color Culture and Science" journal is registered at the Court of Milan at n.233 of 24.06.2014.
The journal is an open access journal, free for readers and authors and has joined ROAD, the Directory of Open Access scholarly Resources, since 2014. Articles published in the “Cultura e Scienza del Colore - Color Culture and Science" journal are open access articles, distributed under the terms and conditions of the Creative Commons Attribution License (CC BY). The copyright is retained by the author(s).