Quality and Phytochemical Screening of Bitter Eggplant (Solanum melongena L.)
Abstract
Ma khuea khuen or bitter eggplant (Solanum melongena) can be used in cooking, traditional medicine and also contained many medicinal properties. The objective of this research was to study quality and primary phytochemical screening of bitter eggplant at different stages from third to seventh week after flowering. Two varieties of bitter eggplants including bitter eggplants with prickles and without prickles were studied in this research. The results of fruit quality evaluation showed that tendency of color value (L*, a*, b*) of both bitter eggplants were increasing from third to seventh week. Trending of firmness increased from third week and decreased at seventh week with average value was 0.51. Thickness and total soluble solid (TSS) increased from third week to seventh week and maximum value were 0.60 and 7.67, respectively. Moisture content had a downward trend from third week to seventh week. Additionally, all samples were studied the presence of seven phytochemicals and the analyses found that both varieties of bitter eggplants in all stages presented alkaloids, terpenoids, glycosides and steroids. Saponin was found in prickly and non-prickly bitter eggplants in fifth week to seventh week. Tannins were found in third and fourth week of both varieties. Moreover, flavonoids were only found in non-prickly bitter eggplants at seventh week.
Keywords : Solanum melongena, bitter eggplant, phytochemistry, secondary metabolites, fruit quality
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