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Updated: 04-07-13

ANTIOXIDANT ACTIVITY AMONG DIFFERENT PARTS OF AUBERGINE (SOLANUM MELONGENA L.)

BUSHRA SULTANA¹, ZAIB HUSSAIN^2*, MUNAZZA HAMEED¹ AND MUHAMMAD MUSHTAQ¹

Abstract: Methanolic (80%) extracts of various parts (green crown, peel and flesh) of selected varieties of round and long aubergine were explored for total phenolic content (TPC) and antioxidant activity using a number of colorimetric assays. The results showed that TPC methanolic extracts, of different parts of selected varieties of aubergine, ranged from 16.72-25.00 mg GAE/100g DW. The highest amounts (22.05-25.00 mg GAE/100g DW) were obtained in round aubergine extracts and lower in long aubergine extracts (16.72-20.43 mg GAE/100g mg GAE/100g DW). Similarly, the methanolic extracts of round aubergine exhibited better inhibition of oxidation of linoleic acid (59.34-64.00 %) as compared to that of long aubergine (56.91- 60.56 %). The analysis of variance data showed that the difference in peroxide inhibition capacity and reducing power of different parts of aubergine was significant (p<0.05). The highest DPPH scavenging activity (70.01%) was achieved with methanolic extracts of peels of round aubergine. The present study suggests that round aubergine contained higher antioxidant components and potential as compared to the long variety. A positive correlation was observed between the phenolic component and free radical scavenging potential of methanolic extracts of different parts of aubergine suggesting its use as a bioactive functional food.

¹Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad 38040, Pakistan

²Institute of Chemistry, University of the Punjab, Lahore 54590, Pakistan

^*Corresponding author’s e-mail: drzh1972@hotmail.com; Tel: 03344396809