Research Journal of Pharmacy and Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

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
     

   Subscribe/Renew Journal


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.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Lawande KF, Chavan JK Eggplant (Brinjal). In: Salunkhe DK, Kadam SS. Handbook of Vegetable Science and Technology: Production, Composition, Storage, and Processing. Marcel Dekker, New York 1998; 225-44.

  • Kashyap V, Kumar SV, Collonnier C, Fusari F, Haicour R, et al. Biotechnology of eggplant. Sci Hortic,2003; 1-25.

  • Lans C Comparison of plants used for skin and stomach problems in Trinidad and Tobago with Asian ethnomedicine. J Ethnobiol Ethnomed2007; 3: 3.

  • Zhang Y, Hu Z, Chu G, Huang C, Tian S, et al. Anthocyanin accumulation and molecular analysis of anthocyanin biosynthesis-associated genes in eggplant (Solanum melongena L.). J Agric Food Chem 2014; 62: 2906-2912.

  • Kaneyuki T, Noda Y, Traber MG, Mori A, Packer L, Superoxide anion and hydroxyl radical scavenging activities of vegetable extracts measured using electron spin resonance. Biochem. Mol. Biol. In t1999; 47:979-989.

  • Noda Y, Kneyuki T, Igarashi K, Mori A, Packer L Antioxidant activity of nasunin, an anthocyanin in eggplant peels. Toxicology 2000; 148: 119-128.

  • Sadilova E, Stintzing FC, Carle R Anthocyanins, colour and antioxidant properties of eggplant (Solanum melongena L.) and violet pepper (Capsicum annuum L.) peel extracts. Z Naturforsch C 2006; 61: 527-535.

  • I. Takashi, K. Yoshiki, S. Yasuo, I Yasumasa, K. Takao, K. Tetsuya Nasunin from Eggplant Consists of Cis-Trans Isomers of Delphinidin 3-[4-(p-Coumaroyl)-L-rhamnosyl (12-6) glucopyranoside]-5-glucopyranoside J Agric Food Chem 2005;53: 9472-9477

  • Basuny AM, Arafat SM, El-Marzooq MA. Antioxidant and antihyperlipidemic activities of anthocyanins from eggplant peels. Journal of Pharma Research and Reviews. 2012: 2(3):5057.

  • Gonçalves MC, Diniz MF, Borba JD, Nunes XP, Barbosa-Filho JM. Berinjela (Solanum melongena L.)–mito ou realidade no combate as dislipidemias? Rev Bras Farmacogn. 2006: 16(2): 252-257.

  • Akamura S, Watanabe S, Obata Y The structure of the major anthocyanin in eggplant Agric Biol Chem ,1963, 7: 663-665.

  • Kuroda CM. Wada The colouring matter of eggplant (Nasu). Part II. Proc Imp Acad (Japan) 1935,11:235-237

  • Lydia Ferrara A case of allergy and food sensitivity: the nasunin, natural color of eggplant JOSR Journal of Pharmacy, 2015; 5, (10): 54-58

  • Harborne JB. Phytochemical methods: a guide to modern techniqus of plant analysis. London: New York: Chapman and Hall; 1973.

  • Kahkonen, MP Heinonen M Antioxidant activity of anthocyanins and their aglycons J Agric Food Chem 2003;51:628-633

  • N. Yasuko, K. Takao, I. Kiharu, M. Akitane P., Lester Antioxidant activity of nasunin, an anthocyanin in eggplant peels Toxicology 2000, 148:119-123

  • Gallo Daniele Navigliolydia Ferrara Nasunin, an antioxidant anthocyanin from eggplant peels, as natural dye to avoid food allergies and Intolerancesmonica European scientific journal March 2014, 10(9), 1-11

  • Hanan G Sary, Nisha A, Ayqub et.al, Isolation of bioactive compounds from Centaurea aegyptiaca, Int. J. Pharmacy and pharmaceutical sciences 2018, 10(4):1-6.

  • C. Tateyama, K. Igarashi Anthocyanin and chlorogenic acid contents of some selected eggplant (Solanum melongena L.) cultivars, and the radical scavenging activities of their extracts Nippon Shokuhin Kagaku Kogaku Kaishi, 2006, 53, 218-224

  • Kimura, Y., Araki, Y., Takenaka, A., Igarashi, K., Protective effects of dietary nasunin on Paraquat-induced oxidative stress in rats. Biosci Biotechnol Biochem 1999; 63 (5):799-804.

  • Prashant Arya Antioxidant and phytochemical aspects of Himalayan herbal Perstropic Bcalyculata leaves against respiratory infections Int. J. Pharmacy and pharmaceutical sciences 2018,10(3):16-21.


Abstract Views: 217

PDF Views: 0




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

Abstract Views: 217  |  PDF Views: 0

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