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Total Phenol Content of Different Varieties of Brinjal (solanum Melongena L.) and Potato (solanum Tuberosum L.) Growing in Bangladesh

Nazma Shaheen
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Ali Abbas Mohammad Kurshed
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

KAZI MUHAMMAD REZAUL KARIM
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Md.. Mohiduzzman
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Cadi Parvin Banu
Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh

Momtaz Begum
Department of Botany, Faculty of Biological Science, University of Dhaka, Dhaka-1000, Bangladesh.

Yuko Takano-Ishikawa
National Food Research Institute (NFRI), Kannondai, Tsukuba, 305-8642, Japan.

Abstract/ Executive Summary:

To evaluate the total phenolic content of different varieties of Brinjal and Potato, two highly consumed vegetables in Bangladesh, an investigation was done. It was thought important, since these might play a significant source of phenolic compounds in diet for the prevention of chronic diseases and also contribute to the growing economy and development of Bangladesh by reducing the cost for the treatment of chronic diseases.The total phenol content (TPC) of different varieties of Bringal and Potato (Solanum melongena L. and Solanum tuberosum L) varied from 3.16 ± 0.04 - 7.86 ± 0.33 mg GAE/g of fresh weight (FW). It also revealed that all varieties of Solanum tuberosum L. with peel contained higher TPC than without peel. Comparison between mean TPC of different varieties Solanum tuberosum L. with and without peel on FW basis by independent sample the t-test showed a significant difference (p = 0.003) in TPC. Findings of present study indicate that BARI Begun-8, high yielding varieties of Solanum melongena and Solanum tuberosum with peel are good sources of polyphenols and therefore may contribute as a source of dietary antioxidant.

Keywords: Vegetables, Total phenol content, Antioxidant activity

Location: Institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Vegetables

Objectives:

To evaluate the total phenolic content of different varieties of Brinjal and Potato

highly consumed vegetables, which might play a significant source of phenolic compounds in diet for the prevention of chronic diseases and also contribute to the growing economy and development of Bangladesh by reducing the cost for the treatment of chronic diseases.

Methodology:

Fresh five different varieties of Solanum melongena L. and Solanum tuberosum L. were collected for the study. Edible portion of the fresh vegetables were cut into small pieces (0.25 cm) and dried at 55^oC in an oven. The dried matters were weighed, grinded and stored in desiccators prior to extraction. Hexane, dichloromethane, acetone and acetic acid were used forbr solvent extraction. Gallic acid, sodium carbonate and Folin-Ciocalteau reagent were used for estimation of total phenol. All chemicals used for the analysis were of analytical grade. Total phenol content (TPC) of the selected sample extracts was estimated colorimetrically according to the Folin-Ciocalteau method (Singlleton and Rossi 1965). A gallic acid standard curve of varying concentration was constructed by plotting gallic acid concentration on abscissa and absorbance on ordinates for quantification of total polyphenol. The total polyphenol content was expressed as gallic acid equivalent per fresh weight (mg GAE/g FW).

Source of Information: Bangladesh J. Bot. 42(1): 175-177, 2013 (June)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results of the present study revealed that S. tuberosum (brinjal) and S. tuberosum (potato) could be an important source of polyphenols and might exert an antioxidant activity in the local diet.

Knowledge Management: Journal