Impact of Spices on Micronutrients, Phenolic Compounds, in Vitro and in Vivo Antioxidant Potentialities in Eggplant Leaves Cooked with Water

Eggplant leaves (Solanum macrocarpon) are rich in nutrients which unfortunately lost during cooking. To reduce micronutrients losses and enhance antioxidant potentialities, they were cooked water for 30 minutes with onion, ginger Guinea pepper. The analyzes focused on the determination of vitamin C, β-carotene, phenolic compounds, free radical-scavenging lipid peroxidation inhibitory activities. In Wistar rats, thiobarbituric acid reactive substances (TBARS), superoxide dismutase (SOD) glutathione peroxidase activities also evaluated 1 month. results indicated that C remained low eggplant onion spices. Cooked market β-carotene content (187.11 μg/100 FM) increase from 447.43 FM (with onion) to 905.44 pepper). Ginger, pepper improved field radical scavenging activities, previous IC50 value (12.00 µg/ml) became 0.67, 0.83 3.08 μg/ml respectively. TBARS rate increased only rats received 0.02 0.03 nmol/ml. SOD firsts 2 weeks experiment. Glutathione is high serum (18.70 nmol/min/ml). Onion, potentialities