Carotenoids, Glutathione and Vitamin E contents of Eggplants (<em>Solanum spp.</em>) during ripening

Main Article Content

B. O. Agoreyo
O. Okhihie
F. O. Agoreyo

Abstract

Eggplants (Solanum spp.) are important fruit vegetables that are mostly eaten in the unripe stage. Analyses of lycopene, glutathione and vitamin E contents of Solanum melongena (round and oval varieties) and Solanum aethiopicum, showed that these antioxidants increased from the unripe to the overripe stage during ripening. The overripe stage of Solanum melongena (round variety) was found to contain the highest level of lycopene (0.717 ± 0.016 ?g/g fresh weight), while highest levels of glutathione and vitamin E (105.00 ± 02 nmole/g fresh weight and 12.867 ±2.433 ?g/g fresh weight respectively) occurred in Solanum melongena (oval variety). The overripe stages of these fruits are good sources of these important natural antioxidants that have nutritional and health benefits.

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How to Cite
Agoreyo, B. O., Okhihie, O., & Agoreyo , . F. O. (2020). Carotenoids, Glutathione and Vitamin E contents of Eggplants (<em>Solanum spp.</em>) during ripening. Nigerian Journal of Pharmaceutical and Applied Science Research, 2(1), 41–48. Retrieved from http://mail.nijophasr.net/index.php/nijophasr/article/view/29
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Articles
Author Biographies

B. O. Agoreyo

Department of Biochemistry, Faculty of Life Sciences, University of Benin, P.M.B. 1154, Benin City, Nigeria

O. Okhihie

Department of Biochemistry, Faculty of Life Sciences, University of Benin, P.M.B. 1154, Benin City, Nigeria.

F. O. Agoreyo

Department of Physiology, School of Basic Medical Sciences, University of Benin, P.M.B. 1154, Benin City, Nigeria.

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