Abstract:
Eggplant is one of most common vegetables consumed all around the world. The present study evaluates
the antioxidant potential of four different varieties of eggplant (long green, purple coloured big size, purple
coloured moderate size and purple coloured small size) in terms of total phenolic content, DPPH, total
reducing power, superoxide radical scavenging activity, metal chelating activity and total anthocyanin
content. Extracts from purple colour small size eggplant fruit demonstrated better antioxidant activities
than the other samples which may be attributed to the higher phenolic and anthocyanin content since a
linear relation was observed between the TPC and the antioxidant parameters.
