Nutrient and phytochemical constituents of four eggplant varieties

Abstract

The nutrient and phytochemical constituents of four eggplant cultivars (Solanum. marcrocarpon (round), Solanum aetheopicum, Solanum Marcrocapon (oval), Solanum gilo) were evaluated by standard procedures. The moisture content in the cultivars was high ranging from 88.31±0.023–91.94±0.11% while the protein, ash, energy and fat content were low. There were significant differences (P<0.05) in the moisture, fiber and ash contents among the cultivars. The K+ content of all the cultivars was higher than other elements analyzed ranging from 821.00±13.10 to 764.00±10.00mg/100g. Na+, Ca2+ and Cu2+ were higher in S. gilo while S. aetheopicum had the lowest concentrations in all the elements analyzed except Na+ and Ca2+. The concentrations of alkaloids, tannins and saponins were very high. S. marcrocarpon (round) cultivar had the least values for both alkaloids and tannins while S. Macrocarpon (oval) and S. gilo had the highest concentrations of both phytochemicals. S. marcrocarpon (round) eggplant had the highest concentration of flavonoid (16.88±0.08mg/100g), S. aetheopicum (12.53±0.03mg/100g), S. gilo 12.87±0.06mg/100g and S. marcrocarpon (oval) (16.22±0.06 mg/100g). The results revealed that eggplants have rich mineral content and various important of phytochemicals which may account for their medicinal properties acclaimed. Thus, they could be valuable raw material for health and pharmaceutical industries