Antioxidant activity among different parts of aubergine (Solanum melongena L.)

Methanolic (80%) extracts of various parts (green crown,peel and flesh) of selected varieties of round and long aubergine were explored for total phenolic content (tpc) and antioxidant activity using a number of colorimetric assays. the results showed that tpc methanolic extracts,of different parts of selected varieties of aubergine,ranged from 16.72- 25.00 mg gae/100g dw. the highest amounts (22.05-25.00 mg gae/100g dw) were obtained in round aubergine extracts and lower in long aubergine extracts (16.72-20.43 mg gae/100g mg gae/100g dw). similarly,the methanolic extracts of round aubergine exhibited better inhibition of oxidation of linoleic acid (59.34-64.00 %) as compared to that of long aubergine (56.91- 60.56 %). the analysis of variance data showed that the difference in peroxide inhibition capacity and reducing power of different parts of aubergine was significant (p<0.05). the highest dpph scavenging activity (70.01%) was achieved with methanolic extracts of peels of round aubergine. the present study suggests that round aubergine contained higher antioxidant components and potential as compared to the long variety. a positive correlation was observed between the phenolic component and free radical scavenging potential of methanolic extracts of different parts of aubergine suggesting its use as a bioactive functional food.