Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Jerimae S Bernardo and Rosario S Sagum
University of Santo Tomas, Philippines
Posters & Accepted Abstracts: J Nutr Food Sci
Eggplant (Solanum melongena L.) is one of the most frequently consumed vegetables around the world, and it ranks among the vegetables highest in antioxidant activity; however, it has been observed that its peel is usually discarded during food preparations and/or removed before eating. This study aimed, therefore, to characterize and assess the safe use of eggplant peel as a potential functional ingredient in pan de sal. It was found that eggplant peel is not a significant source of macro-nutrient (protein, fat and carbohydrate) and can therefore be a low caloric ingredient. Moreover, it contains high amount of dietary fiber (6.90 g/100 g) and phytonutrients (total polyphenol content (TPC)=1230�?±0.02 mg GAE/100 g DW, total flavonoid content (TFC)=4390�?±0.28 mg CE/100 g DW, total anthocyanidins (TA)=1420�?±0.01 mg CE/100 g DW), and exhibits antioxidant capacities (DPPH EC50=114.34 mg/L, FRAP=560�?±0.01 mg TE/100 g DW). Microbial analysis and test for heavy metals indicated that it is safe for human consumption. Cytotoxicity assay revealed that eggplant peel extract has no/little cytotoxic effect on normal cells (IC50=725) as compared to HepG2 (IC50=179.29 �?¼g/mL) and breast cancer cell lines (IC50=154.67 �?¼g/mL). The sensorial qualities of the developed pan de sal (with 0, 4, 8, 12% eggplant peel) were found to be acceptable by the consumers specifically the pan de sal with 4% eggplant peel. Furthermore, pan de sal with eggplant peel (4%) displayed significantly higher amount of dietary fiber, phytonutrients and antioxidant activities relative to the pan de sal without eggplant peel. Therefore, eggplant peel can be utilized as a potential functional ingredient and this may open a new avenue for the food industry.
Email: jerimae_005@yahoo.com