The present work aims to study some technological aspects related to the preservation of
black eggplant (Solanum melongena L.) fruits by freezing process. Also, the influence of such
preservation method on the chemical composition, nutritional value, bioactive compounds content and
antioxidant capacity of eggplant fruits will also determine. In fresh eggplant fruits, water is by far the
most abundant components with 90.21% of the total fruit weight and fiber is particularly abundant
(2.98%). Also, fruits has s moderate levels of vitamins (A, B3, B9, C, E and K) and minerals (P, Mg,
Ca, Na, Fe, and Zn) but are relatively rich in K. Phenolics was reported the most abundant bioactive
compounds, followed by anthocyanins, flavonoids and β-carotene. The high content of bioactive
compounds in the eggplant samples was met with a high level of antioxidant capacities, which was
determined by several different methods. The freezing method (slow freezing with grilling
pretreatment) that was applied in this study led to cause slightly loses of all studied vitamins by the
ratio of ranged -0.88 to -10.97%, and significant (p≤ 0.05) losses of bioactive compounds ratio of
ranged -2.52 and -10.23% as compared with the fresh samples, respectively. In contrary, freezing has
been shown to cause significant (p≤ 0.05) increase of antioxidant capacities by 4.57 and 11.74% for
antioxidant activity and trolox equivalent (TE) assays, as compared with the fresh samples,
respectively. Also, prolonging the storage period for six months at -180C did not have a significant
effect on all previous measurements. In conclusion, the use of this new and effective method in
eggplant preservation may contribute to increasing the economic importance of this product by making
it available in the markets regularly throughout the year, easing of export, and increasing the income of
the producing countries |
