Bioactive and Antimicrobial Properties of Eggplant (<i>Solanum melongena</i> L.) under Microwave Cooking

Bioactive and Antimicrobial Properties of Eggplant (<i>Solanum melongena</i> L.) under Microwave Cooking

Fruits and vegetables constitute a considerable amount of antioxidants and among them eggplant is a rich source of polyphenol compounds. This study investigated the bioactive and antimicrobial properties of eggplant under different degree of microwave cooking. The eggplant was cooked for 7 min (ligh...

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Bibliographic Details
Main Authors: Ahmad Mohammad Salamatullah, Mohammed Saeed Alkaltham, Khizar Hayat, Mohammed Asif Ahmed, Shaista Arzoo, Fohad Mabood Husain, Abdulhakeem Alzahrani
Format: Article
Language:English
Published: MDPI AG 2021-02-01
Series:Sustainability
Subjects:
microwave cooking
eggplant
total flavonoid content
antioxidant activity
antimicrobial activity
Online Access:https://www.mdpi.com/2071-1050/13/3/1519

Internet

https://www.mdpi.com/2071-1050/13/3/1519

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