Glycoalkaloid Content And Other Chemical Constituents Of The Fruits Of Some Egg Plant (Solanum Melongena, L.)Varieties
- 1 March 1979
- journal article
- research article
- Published by Taylor & Francis in Journal of Plant Foods
- Vol. 3 (3) , 163-168
- https://doi.org/10.1080/0142968x.1979.11904224
Abstract
Twenty-one varieties of egg plant (Solanum melongena, L.) were analysed for various chemical constituents. On the average the long-type varieties were rich in dry matter, crude protein, anthocyanin, phenolics and glycoalkaloid contents, while the oblong type were rich in total water-soluble sugars. Among varieties, the dry matter content varied from 4.89 g/100g (Arka Navneet) to 10.26 g/100g (Arka Shirish), crude protein from 0.77 g/100g (A-61) to 2.21 g/100g (Arka Shirish), total water-soluble sugars from 1.00 g/100g (PBr·129-5) to 3.63 g/100g (Pusa Purple Round), free reducing sugars ranged from 0:38 g/lOOg (PBr·129-5) to 1.73 g/lOOg (Shankar Vijay hybrid), anthocyanin from 0.16 (T3) to 1.04 (Arka Shirish) expressed as 0.D at 550 nm in their 10 per cent (w/v) aqueous extracts. The total phenols varied from 0.44 g/100g (Arka Navneet) to 0.138 g/ 100g (Arka Shirish) and the glycoalkaloid content in terms of mg/100 g varied from 6.25 (Pusa Kranti) to 20.50 (Arka Shirish). The variety Arka Shirish had the maximum dry matter, crude protein , anthocyanin, phenolic and glycoalkaloid contents.Keywords
This publication has 1 reference indexed in Scilit:
- Methods of Plant AnalysisPublished by Springer Nature ,1973