Research Journal of Pharmacy and Technology

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Extraction of Nasunin from Different Colored Egg Plant Peels and its Phytochemical Screening by GC-MS


Affiliations
1 Department of Industrial Biotechnology, BIHER, Chennai, India
     

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The present study was designed to extract nasunin and evaluated the effect of phytochemicals preset in different varieties of eggplants in Tamil Nadu, India. In vitro analysis of antioxidant activity of DPPH radical scavenging, reducing properties were analyzed in different varieties. The biochemical constituents of carbohydrates, proteins, lipids, dietary fibre and total phenol contents of both the ripe and unripe eggplant were also evaluated. The results indicate that purple color eggplant showed higher amount of nasunin antioxidants and phenolics than white colored varieties However, both purple and white colored varieties of eggplant exerted similar free radical scavenging activity and reducing property. We concluded that when consumed both varieties of green and purple coloured varieties of eggplant can be considered as potential bioactive compounds and antioxidant sources were identified by HPLC and GC-MS.

Keywords

Nasunin, Methanolic Extract, Polyphenols, Antioxidants.
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  • Extraction of Nasunin from Different Colored Egg Plant Peels and its Phytochemical Screening by GC-MS

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Authors

S. Anbuselvi
Department of Industrial Biotechnology, BIHER, Chennai, India
Sravanthi Sistla
Department of Industrial Biotechnology, BIHER, Chennai, India
M. A. Nikhil Kumar
Department of Industrial Biotechnology, BIHER, Chennai, India
Roshini Esther
Department of Industrial Biotechnology, BIHER, Chennai, India

Abstract


The present study was designed to extract nasunin and evaluated the effect of phytochemicals preset in different varieties of eggplants in Tamil Nadu, India. In vitro analysis of antioxidant activity of DPPH radical scavenging, reducing properties were analyzed in different varieties. The biochemical constituents of carbohydrates, proteins, lipids, dietary fibre and total phenol contents of both the ripe and unripe eggplant were also evaluated. The results indicate that purple color eggplant showed higher amount of nasunin antioxidants and phenolics than white colored varieties However, both purple and white colored varieties of eggplant exerted similar free radical scavenging activity and reducing property. We concluded that when consumed both varieties of green and purple coloured varieties of eggplant can be considered as potential bioactive compounds and antioxidant sources were identified by HPLC and GC-MS.

Keywords


Nasunin, Methanolic Extract, Polyphenols, Antioxidants.

References