INFLUENCE OF THE THERMAL PROCESSING ON THE PHYSICOCHEMICAL PROPERTIES AND THE ANTIOXIDANT ACTIVITY OF A SOLANACEAE VEGETABLE: EGGPLANT

Physico-chemical parameters, antioxidants and antioxidant activity were evaluated in eggplant fruit (Solanum melongena) before and after domestic cooking methods (frying, griddling and baking). The results showed large differences among the three treatments. After the cooking process, total phenolics and flavonols increased significantly, whereas vitamin C, carotenoid, lycopene and anthocynin contents decreased significantly. The thermal treated samples showed significant increase in their chemical composition (pH, total soluble solids, ash and non enzymatic browning) along with a significant loss in their water and total sugar contents. Results showed that eggplant improved its antioxidant capacity in all cooking methods. Taken together, our results suggest that the various thermal treatments can increase some phytonutrients and antioxidant activity of eggplant. PRACTICAL APPLICATIONS Eggplant (Solanum melongena L.) is an important source of phytochemicals in the Algerian diet, which can be consumed after three cooking processes: frying, griddling and baking. However, few data are available on the effect of these domestic cooking methods on its nutritional quality. The purpose of this study is to offer to the consumers the best cooking way that enhances phytonutrients and antioxidant activity of eggplant fruit.