Study Of Antioxidant Capacity Of Different Parts Of Two South Algerian Eggplant Cultivars

Abstract

In this study the antioxidant capacity of ethanolic EE and water WE extracts fromdifferent parts (calyx, peel, and pulp) of eggplant (Solanum melongena L) were evaluated using cyclic voltammetry.The antioxidant capacity of different parts of eggplant was measured using ascorbic acid equivalent antioxidant capacity assays. The peel extracts of both dark purple and white samples showed the highest antioxidant capacity (66.78and 75.62 mg/g) followed by pulp (16.54 and 30.56 mg/g), and calyx (14.82 and 21.27 mg/g). These results indicate that antioxidant capacity of eggplant varied by parts and solvents.