Phenolic Acid Content and Composition of Eggplant Fruit in a Germplasm Core Subset
By J. Stommel, B. Whitaker. Journal of the American Society for Horticultural Science, 2003
167 citations recorded by the source corpus.
Eggplant (Solanum melongena L.) is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity due to its fruit's phenolic constituents. Several potential health promoting effects have been ascribed to plant phenolic phytochemicals. We report here a first evaluation of phenolic acid constituents in eggplant fruit from accessions in the USDA eggplant core subset. The core subset includes 101 accessions of the cultivated eggplant, S. melongena, and 14 accessions representing four related eggplant species, S. aethiopicum L., S. anguivi Lam., S. incanum L., and S. macrocarpon L. Significant differences in phenolic acid content and composition were evident among the five eggplant species and among genotypes within species. Fourteen compounds separated by HPLC, that were present in many but not all accessions, were identified or tentatively identified as hydroxycinnamic acid (HCA) derivatives based on HPLC elution times, UV absorbance spectra, ES-—MS mass spectra, and in some cases proton NMR data. These phenolics were grouped into five classes: chlorogenic acid isomers, isochlorogenic acid isomers, hydroxycinnamic acid amide conjugates, unidentified caffeic acid conjugates, and acetylated chlorogenic acid isomers. Among S. melongena accessions, there was a nearly 20-fold range in total HCA content. Total HCA content in S. aethiopicum and S. macrocarpon was low relative to S. melongena. A S. anguivi accession had the highest HCA content among core subset accessions. Chlorogenic acid isomers ranged from 63.4% to 96% of total HCAs in most core accessions. Two atypical accessions, S. anguivi PI 319855 and S. incanum PI500922, exhibited strikingly different HCA conjugate profiles, which differed from those of all other core subset accessions by the presence of several unique phenolic compounds. Our findings on eggplant fruit phenolic content provide opportunities to improve eggplant fruit quality and nutritive value.
Subfields: Biochemistry, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/6eebd847d06540f7c9d41029b9a4b33053396cce
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Citations in the corpus
- Eggplant relatives as sources of variation for developing new rootstocks: Effects of grafting on eggplant yield and fruit apparent quality and composition (2011, background): “Divergence between allied eggplant species for fruit phenolic acid constituents and their total has been documented (Stommel and Whitaker, 2003).”
- Diversity in eggplant (Solanum melongena) for superoxide scavenging activity, total phenolics, and ascorbic acid (2006, background): “Chlorogenic acid and its isomers make up the major class of phenolics in eggplant fruit (Stommel and Whitaker, 2003).”
- Breeding for chlorogenic acid content in eggplant: interest and prospects. (2013, background): “CGA is, by far, the major phenolic compound of the eggplant fruit, and typically makes between 80% and 95% of the total hydroxycinnamic acids present in the fruit flesh (Prohens et al., 2013; Stommel and Whitaker, 2003; Whitaker and Stommel, 2003).”