Physico-chemical traits of three eggplant genotypes ("Tunisina", "Buia" and "L 305") were evaluated before and after two cooking treatments (grilling and boiling). Different genotypes revealed different changes after cooking, with "Tunisina" showing a better retention of phytochemicals with respect to other two genotypes. The main physical phenomena were water loss during grilling, and dry matter loss after boiling. Chlorogenic acid, the main phenolic in eggplant, resulted higher in grilled samples, while delphinidin glycosides resulted more retained in boiled samples. Glycoalkaloids, thiols and biogenic amines were generally stable, while 5-hydroxy-methyl-furfural was found only in grilled samples. Interestingly, Folin-Ciocalteu index and free radical scavenging capacity, measured with three different assays, were generally increased after cooking, with a greater formation of antioxidant substances in grilled samples. NMR relaxation experiments clarified the hypothesis about the changes of eggplant compounds in terms of decomposition of larger molecules and production of small ones after cooking.
Keywords: 5-Hydroxy-methyl-furfural (PubChem CID: 237332); Antioxidants; Chlorogenic acid (PubChem CID: 1794427); Cooking; Delphinidin-3-rutinoside (PubChem CID: 44256887); Eggplant; NMR relaxometry; Nasunin (PubChem CID: 44256909); Phenols; Putrescine (PubChem CID: 1045); Solamargine (PubChem CID: 73611); Solasonine (PubChem CID: 119247); Spermidine (PubChem CID: 1102).
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