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ABSTRACT:
The present study was designed to extract nasunin and evaluated the effect of phytochemicals preset in different varieties of eggplants in Tamil Nadu, India. In vitro analysis of antioxidant activity of DPPH radical scavenging, reducing properties were analyzed in different varieties. The biochemical constituents of carbohydrates, proteins, lipids, dietary fibre and total phenol contents of both the ripe and unripe eggplant were also evaluated. The results indicate that purple color eggplant showed higher amount of nasunin antioxidants and phenolics than white colored varieties However, both purple and white colored varieties of eggplant exerted similar free radical scavenging activity and reducing property. We concluded that when consumed both varieties of green and purple coloured varieties of eggplant can be considered as potential bioactive compounds and antioxidant sources were identified by HPLC and GC-MS.
KEYWORDS: Nasunin, methanolic extract, Polyphenols, antioxidants.
INTRODUCTION:
Eggplant, a edible fruit is also called aubergine or brinjal (Solanum melongena L.), which is cultivated in Asia and Europe. Two kinds of anthocyanin have been isolated and identified from the purple eggplant. The role of anthocyanin pigments has medicinal agents and wellaccepted dogma in medicine throughout the world[1-3].
Nasunin is highest amount of potent antioxidants. It helps to neutralize free radicals and inhibit generation of hydroxyl ions, making it an excellent antiaging phytonutrient[4"6]. It has antiangiogenic properties which help it to fight cancer by restricting the growth of new blood vessels. It also helps to maintain blood vessels clear and relaxed. Nasunin functions to scavenge excess iron in the body which prevent a free radical chain reaction that damages cells. In the way it is also protective of brain cells and other parts of the nervous system[7]. The most prominent natural source of nasunin is the skin of egg plants. It was isolated from the plant in 1993. This is only gives eggplant fruits the purplish -blue coloration. In eggplants it functions to protect the plant from environment damage, especially from the sun[8,9]
The anthocyanin delphinidin-3-rutinoside was identified from eggplant by HPLC-DAD-MS3 analyses. A second anthocyanin, delphinidin-3 -(p-coumaroylrutinoside) -5 - glucoside (nasunin), was isolated as purple coloured crystals from eggplant peels. Properties of Nasunin: Delphinine, Delphinidin-3-(p-coumaroylrutinoside)-5glucoside, Delphinidin-3 -(4-p-coumaroylrhamnosyl( 1 -6) glucoside)-5-glucoside Hydrogen bond Acceptor count23, Hydrogen bond Donor count-14, Hydrogen bond Donor count-13-[10,11]