Publikace detail

Study of termal processing of eggplant using liquid chromatography coupled mass spectrometry

Autoři: Šilarová Petra | Brighenti Virginia | Boulekbache-Makhlouf Lila | Česlová Lenka | Pellati Federica

Rok: 2016

Druh publikace: ostatní - přednáška nebo poster

Strana od-do: nestránkováno

Tituly:

Jazyk	Název	Abstrakt	Klíčová slova
eng	Study of termal processing of eggplant using liquid chromatography coupled mass spectrometry	Eggplant is one of the most common vegetables consumed all around the world. Eggplant (Solanum melongena L.) is an important source of phytochemicals, many which have antioxidant activity. Phytonutrients contained in eggplant include phenolic compounds, such as phenolic acids (mainly caffeic and chlorogenic acid) and flavonoids. This work is focused on optimization of chromatographic separation of phenolic compounds in eggplant extracts using high performance liquid chromatography coupled with mass spectrometry and tandem mass spectrometry with electrospray ionisation. The extracts of fresh, fried, baked and grilled eggplant were prepared using aqueous solution of different organic solvents (methanol, ethanol and acetone). The results were compared with respect to effect of different solvents on efficiency of extraction and with respect to effect of domestic cooking methods on the content of phenolic compounds and consequently on nutritional quality of eggplant prepared by different way.	eggplant, liquid chromatography, mass spectrometry

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