A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis

A Comprehensive Evaluation of Nutritional Quality and Antioxidant Capacity of Different Chinese Eggplant Varieties Based on Multivariate Statistical Analysis

Free amino acids, polyphenols, and anthocyanins were quantified in 30 Chinese eggplant varieties. Moreover, antioxidant capacity characterizations including 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric-reducing antioxidant power (FRAP), and 2,2-diphenyl-1-picrylhydrazyl (DP...

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Bibliographic Details
Main Authors: Jian Lyu, Ning Jin, Xianglan Ma, Xueyun Yin, Li Jin, Shuya Wang, Xuemei Xiao, Jihua Yu
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Antioxidants
Subjects:
eggplant
amino acids
polyphenols
anthocyanins
antioxidant capacity
Online Access:https://www.mdpi.com/2076-3921/14/1/10
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