{"id":71,"date":"2025-09-03T12:13:50","date_gmt":"2025-09-03T12:13:50","guid":{"rendered":"https:\/\/agrimarepository.web2learn.eu\/?post_type=knowledgebase&#038;p=71"},"modified":"2025-09-03T12:41:32","modified_gmt":"2025-09-03T12:41:32","slug":"extraction-of-aubergine-peel-by-subcritical-water-chemical-characterization-and-bioactivity-assays","status":"publish","type":"knowledgebase","link":"https:\/\/agrimarepository.web2learn.eu\/?knowledgebase=extraction-of-aubergine-peel-by-subcritical-water-chemical-characterization-and-bioactivity-assays","title":{"rendered":"Extraction of aubergine peel by subcritical water: chemical characterization and bioactivity assays"},"content":{"rendered":"\n<p>Chemical composition of aubergine peel indicates that this biomass is high in pectin, with galacturonic acid having high degree of esterification, delphinidin and it`s glycosides, as well as phenolic compounds. Rich phytochemical profile of this biowaste makes it an interesting source for food, cosmetic and other applications. Chemical characterization of aubergine peel extract was carried out after extraction with hot compressed water, applying an extraction temperature of 130\u00b0C for 30 minutes. Total phenols quantified in extracts were 355.6\u00b12.02 mg GAE\/l, whereas total flavonoids and anthocyanins were 136.3\u00b13.5 mg RE\/l and 8.2\u00b10.9 mg C-3-G, respectively. Extract exhibited good antioxidant and antiradical properties. Total antioxidant activity was 905.25\u00b118.03 AAE\/l, while activity against DPPH radicals was 532.36\u00b10.02 AAE\/l, and for ABTS radicals IC50 was 7.69\u00b10.5. Pectin represented 3.99\u00b10.2% in extract. Phytochemical screening of aubergine peel extract indicated the presence of free flavonoids, tannins, gallic tannins, O- and c-heterosides, coumarins and alkaloids.<\/p>\n\n\n\n<p>Tanja Brezo-Borjan, Jaroslava \u0160varc-Gaji\u0107*, Marina \u010cobanov, Milana Mari\u010di\u0107, Dragana Kova\u010devi\u0107, Milan Stokrpa ; Faculty of Technology, University of Novi Sad, 21 000 Novi Sad, Serbia<\/p>\n\n\n\n<div data-wp-interactive=\"core\/file\" class=\"wp-block-file\"><object data-wp-bind--hidden=\"!state.hasPdfPreview\" hidden class=\"wp-block-file__embed\" data=\"https:\/\/agrimarepository.web2learn.eu\/wp-content\/uploads\/2025\/09\/UNS_Presentation_Extraction-of-aubergine-peel-by-subcritical-water-chemical-characterization-and-bioactivity-assays.pdf\" type=\"application\/pdf\" style=\"width:100%;height:600px\" aria-label=\"Embed of UNS_Presentation_Extraction of aubergine peel by subcritical water chemical characterization and bioactivity assays.\"><\/object><a id=\"wp-block-file--media-b59e487f-6698-4641-9617-1b288ec9cffb\" href=\"https:\/\/agrimarepository.web2learn.eu\/wp-content\/uploads\/2025\/09\/UNS_Presentation_Extraction-of-aubergine-peel-by-subcritical-water-chemical-characterization-and-bioactivity-assays.pdf\">UNS_Presentation_Extraction of aubergine peel by subcritical water chemical characterization and bioactivity assays<\/a><a href=\"https:\/\/agrimarepository.web2learn.eu\/wp-content\/uploads\/2025\/09\/UNS_Presentation_Extraction-of-aubergine-peel-by-subcritical-water-chemical-characterization-and-bioactivity-assays.pdf\" class=\"wp-block-file__button wp-element-button\" download aria-describedby=\"wp-block-file--media-b59e487f-6698-4641-9617-1b288ec9cffb\">Download<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Chemical composition of aubergine peel indicates that this biomass is high in pectin, with galacturonic acid having high degree of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center 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center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"knowledgebase_cat":[14],"class_list":["post-71","knowledgebase","type-knowledgebase","status-publish","hentry","knowledgebase_cat-health-applications"],"_links":{"self":[{"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/knowledgebase\/71","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/knowledgebase"}],"about":[{"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/types\/knowledgebase"}],"author":[{"embeddable":true,"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=71"}],"version-history":[{"count":1,"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/knowledgebase\/71\/revisions"}],"predecessor-version":[{"id":73,"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=\/wp\/v2\/knowledgebase\/71\/revisions\/73"}],"wp:attachment":[{"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=71"}],"wp:term":[{"taxonomy":"knowledgebase_cat","embeddable":true,"href":"https:\/\/agrimarepository.web2learn.eu\/index.php?rest_route=%2Fwp%2Fv2%2Fknowledgebase_cat&post=71"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}