Potential of eggplant peel as by-product

Kadivec, M. and Kopjar, M. and Žnidarčič, D. and Požrl, T. (2015) Potential of eggplant peel as by-product. Acta Alimentaria, 44 (1). pp. 126-131. ISSN 0139-3006

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Abstract

In this study ascorbic acid and phenolic compounds contents of eggplant flesh and eggplant peel were determined. Among the investigated eggplant cultivars generally eggplant peel had higher ascorbic acid and phenolic compounds contents than eggplant flesh. Ascorbic acid content in eggplant flesh ranged from 33.62 to 92.75 mg kg⁻¹ and in eggplant peel from 12.45 to 111.01 mg kg⁻¹. Phenolic compounds content ranged from 11.77 to 22.18 g kg⁻¹ in eggplant flesh and from 13.46 to 29.42 g kg⁻¹ in eggplant peel. Eggplant peel is usually treated as waste, i.e. byproduct, omitting its potentially beneficial characteristics. Due to higher ascorbic acid and phenolic compounds contents, further investigations should be directed on possible use of eggplant peel as natural ingredient for functional products formulation.

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