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dc.contributor.authorAthiwat Chumyamen_US
dc.contributor.authorKanda Whangchaien_US
dc.contributor.authorJarunee Jungklangen_US
dc.contributor.authorBualuang Faiyueen_US
dc.contributor.authorKobkiat Saengnilen_US
dc.description.abstractWe investigated the effects of three heat treatments on antioxidant capacity and total phenolic content in purple skinned eggplant fruits. Four cultivars of eggplant: 'Muang Lek', 'Muang Lot Fai', 'Muang Kan Dam', and 'Muang Kan Khiao' were subjected to boiling, steaming, and microwaving for 5, 10, and 15 min in each treatment. The results show that antioxidant capacity (DPPH and ABTS) and total phenolic content significantly increased in all eggplant cultivars with all cooking methods compared with those of raw fruits. Fruits microwaved for 10 and 15 min had the highest antioxidant capacities and total phenolic content in all cultivars. 'Muang Lot Fai' had the highest antioxidant capacity and total phenolic content of the four cultivars examined. A highly positive correlation for each heat treatment was found between antioxidant capacity and total phenolic content.en_US
dc.titleEffects of heat treatments on antioxidant capacity and total phenolic content of four cultivars of purple skin eggplantsen_US
article.volume39en_US Mai Universityen_US Wittayanusorn Schoolen_US
Appears in Collections:CMUL: Journal Articles

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