Nutritional value and antioxidant content of seed‐containing and seedless eggplant fruits of two cultivars grown under protected cultivation during autumn–winter and spring–summer
2017
Makrogianni, Despoina I | Tsistraki, Anastasia | Karapanos, Ioannis C | Passam, Harold C
BACKGROUND: Due to their low carbohydrate and high antioxidant content, eggplants are beneficial for the human diet. At <15 °C, pollen production and fertility are reduced and plant‐growth regulators may be used to set seedless fruit. Because only the agronomic effects of hormone are well‐documented, we investigated the composition and metabolism during the development/maturation of seed‐containing and seedless fruits of two cultivars grown over two seasons. RESULTS: The respiration rate of both seedless and seed‐containing fruit decreased with development and maturation. In seedless fruit, starch content decreased at market maturity, whereas in seed‐containing fruit starch increased. Respiration and starch were higher in spring–summer than in autumn–winter. Disaccharides were highest at market maturity, with sucrose generally higher in seed‐containing fruit; monosaccharides were variable and protein content was reduced in seedless fruit. Phenols closely correlated with antioxidant activity and decreased with development; at market maturity in spring–summer phenols were higher in seedless fruit (Tsakoniki) or unaffected (Emi). Polyphenol oxidase and peroxidase activities were mostly higher in seed‐containing fruit, but browning was higher in seedless fruit. CONCLUSIONS: Notwithstanding reduced protein and increased browning, seedless fruit at market maturity presented less starch, hence fewer calories, and more antioxidants (phenols) for the human diet than the corresponding seed‐containing fruit. © 2017 Society of Chemical Industry
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