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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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2083-6007
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Comparison of Nutrient Content in Fruit of Commercial Cultivars of Eggplant (Solanum melongena L.)

Faik Ahmet Ayaz
  • Corresponding author
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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/ Nesrin Colak
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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/ Mujgan Topuz
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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/ Petr Tarkowski
  • Centre of the Region Haná for Biotechnological and Agricultural Research, Central Laboratories and Research Support Faculty of Science, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic
  • Centre of the Region Haná for Biotechnological and Agricultural Research, Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Slechtitelu 29, 78371 Olomouc, Czech Republic
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/ Pavel Jaworek
  • Centre of the Region Haná for Biotechnological and Agricultural Research, Central Laboratories and Research Support Faculty of Science, Palacky University, Šlechtitelů 27, 78371 Olomouc, Czech Republic
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/ Gerald Seiler
  • U. S. Department of Agriculture, Agricultural Research Service, Northern Crop Science Laboratory, Fargo, ND 58102, USA
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/ Huseyin Inceer
  • Department of Biology, Faculty of Science, Karadeniz Technical University, 61080 Trabzon, Turkey
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Published Online: 2015-11-26 | DOI: https://doi.org/10.1515/pjfns-2015-0035

Abstract

Eggplant (Solanum melongena L.) is one of the most popular common major vegetable crops worldwide. This study evaluated the nutritional content of seven commercial eggplant fruits in terms of fatty acid, mineral, sugar, organic acid, amino acid and polyamine contents. The most abundant fatty acid was linoleic acid (range, 39.14-53.81%, ave. 45%), and the most abundant mineral was K (range, 1556.2-3171.6 mg/kg fw, ave. 2331.9). The major organic acid was malic acid (range, 129.87-387.01 mg/g fw, ave. 157.49), and the major sugar was fructose (range, 1242.81- 1379.77 mg/100 g fw, ave. 1350.88). The major polyamine was putrescine (11.54 and 25.70 nmol/g fw, ave. 17.86), and the major amino acid was glutamine (148.4 and 298.75 mg/100 g fw, ave. 219.74). Overall, taking into account the export potential of eggplants, these results may contribute to further studies aiming to improve other nutrient-rich varieties of eggplant in breeding programs.

Keywords: eggplant; fatty acid; mineral; organic acid; amino acid; polyamine

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About the article

Received: 2014-11-08

Revised: 2015-02-04

Accepted: 2015-04-16

Published Online: 2015-11-26

Published in Print: 2015-12-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, DOI: https://doi.org/10.1515/pjfns-2015-0035.

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© by Faik Ahmet Ayaz. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. BY-NC-ND 4.0

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