Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/55359
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dc.contributor.authorYadav, Vinod Kumar-
dc.contributor.authorSingh, R-
dc.contributor.authorJha, Radha Krishana-
dc.contributor.authorKaushik, Prashant-
dc.date.accessioned2020-09-30T05:19:08Z-
dc.date.available2020-09-30T05:19:08Z-
dc.date.issued2020-10-
dc.identifier.issn0975-0959 (Online); 0301-1208 (Print)-
dc.identifier.urihttp://nopr.niscair.res.in/handle/123456789/55359-
dc.description634-637en_US
dc.description.abstractThe vegetable production comes with a considerable amount of putrescible biowastes. Nowadays, biowaste production and its underutilizationis perceived as the primary concerns, due to the economic and environmental expenses associated with its disposal. Eggplant peel is discarded sometimes as a biowaste that leads to the substantial losses of organic substances which often have very high levels of crucial bioactive compounds. Here, we determined the biochemical composition of the eggplant peel of the important Indian eggplant cultivars. A high percentage of dry matter content, as well as high fruit phenolics, were determined in the eggplant peel. Interestingly a robust negative correlation was determined between the peel chlorogenic acid content and ascorbic acid content. Overall, this study highlights the biochemical composition of eggplant peel and this information can be targeted on the potential usage of eggplant peel as a natural component for industrial product formulation.en_US
dc.language.isoen_USen_US
dc.publisherNISCAIR-CSIR, Indiaen_US
dc.rights CC Attribution-Noncommercial-No Derivative Works 2.5 Indiaen_US
dc.sourceIJBB Vol.57(5) [October 2020]en_US
dc.subjectChlorogenic aciden_US
dc.subjectEggplanten_US
dc.subjectFruiten_US
dc.subjectIndian cultivarsen_US
dc.subjectPeelen_US
dc.subjectPhenolicsen_US
dc.subjectPhemol acidsen_US
dc.titleBiochemical variability of eggplant peel among Indian cultivarsen_US
dc.typeArticleen_US
Appears in Collections:IJBB Vol.57(5) [October 2020]

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