1Nutrition and Food Security Laboratory, Food Science and Technology Department, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire
2Biochemistry and Microbiology Department, Jean Lorougnon Guede University, Daloa, Côte d'Ivoire
American Journal of Food and Nutrition.
2024,
Vol. 12 No. 6, 152-158
DOI: 10.12691/ajfn-12-6-1
Copyright © 2024 Science and Education PublishingCite this paper: Kane Affissata Fathim France, Agbo Adouko Edith, Gbogbo Moussa, Brou Kouakou. Purple Eggplant Infusion and Maceration As A Valuable Functional Food.
American Journal of Food and Nutrition. 2024; 12(6):152-158. doi: 10.12691/ajfn-12-6-1.
Correspondence to: Kane Affissata Fathim France, Nutrition and Food Security Laboratory, Food Science and Technology Department, Nangui Abrogoua University, 02 BP 801 Abidjan 02, Abidjan, Côte d’Ivoire. Email:
fathimfrancekane@gmail.comAbstract
In Côte d'Ivoire, purple eggplant is commonly used in food preparation. It contains valuable nutrients and has antioxidant potential, offering benefits for metabolic diseases. However, the cooking process results in nutrient losses. To address this, infusion and maceration were proposed as alternative methods. This study aimed to evaluate the impact of eggplant maceration and infusion on glycemia and hypercholesterolemia. Physicochemical parameters, phytochemical compound content, and antioxidant activity were determined. The glycemic response of macerated and infused eggplants was assessed using the blood sugar response method, and lipid content was measured in Wistar rats. The results showed that macerated eggplant had higher protein (0.13 ± 0.02%), fat (0.06 ± 0.0%), fiber (0.08 ± 0.01%), and ash (0.03 ± 0.003%) contents, while the infusion was richer in total carbohydrates (0.29 ± 0.05%), total sugars (2.17 ± 0.06 mg/100g), and reducing sugars (0.88 ± 0.04 mg/100g). Phenolic compound content and antioxidant activity were higher in the infused eggplant compared to the macerated eggplant. The antioxidant inhibitory concentration of 50% (IC50) for DPPH activity was 0.05 mg/mL for infused eggplant, compared to 0.17 mg/mL for macerated eggplant. These IC50 values indicate strong antioxidant activity, with respective anti-radical powers of 2000.00 and 588.24 µmol of reduced DPPH/mg of sample. Normal glycemic values after the ingestion of macerated and infused eggplants were reached at 90 minutes, with 104.5 mg/dL and 94 mg/dL, respectively, and remained stable until the end of the experiment (240 minutes). Normal blood sugar levels range between 50.5 and 110.5 mg/dL. Both macerated and infused eggplants increased HDL cholesterol levels compared to the control. A significant difference (P<0.05) was observed between the macerated and infused eggplant samples for all parameters investigated. Based on phenolic compound content, antioxidant activity, the ability to decrease hyperglycemia, and increase HDL cholesterol, macerated and infused eggplants may be beneficial for the prevention of diabetes and hypercholesterolemia.
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