Monitoring of Chlorogenic Acid and Antioxidant Capacity of <em>Solanum melongena</em> L. (Eggplant) under Different Heat and Storage Treatments

Monitoring of Chlorogenic Acid and Antioxidant Capacity of <em>Solanum melongena</em> L. (Eggplant) under Different Heat and Storage Treatments

<i>Solanum melongena</i> L., also known as eggplant, is a widely consumed vegetable and it is well-known for its beneficial antioxidant properties, due to phenolic compounds. In this work, the influence of different cooking procedures on the content of chlorogenic acid was evaluated on e...

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Bibliographic Details
Main Authors: Petra Šilarová, Lila Boulekbache-Makhlouf, Federica Pellati, Lenka Česlová
Format: Article
Language:English
Published: MDPI AG 2019-07-01
Series:Antioxidants
Subjects:
<i>Solanum melongena</i> L.
eggplant
cooking
HPLC
chlorogenic acid
antioxidant activity
Online Access:https://www.mdpi.com/2076-3921/8/7/234

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