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