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<p>This study assessed the impact of domestic grilling on the stability, bioaccessibility, and antioxidant potential of phenolic compounds and alkaloids in the underutilized Thai and Indian, two dwarf eggplants. A static gastrointestinal digestion model was used, coupled with Caco-2 cellular antioxidant activity assays, and the evaluation of the fate of these metabolites after digestion. Chromatographic characterization showed that grilling causes the reorganization of the food matrix, which causes an increase in the insoluble fiber fraction by up to 65.1% in Thai and 63.1% in Indian eggplants. This could also enhance the bioaccessibility of key metabolites. Syringic acid increased 242.23% after digestion in grilled Indian samples. Moreover, the cellular antioxidant activity remained high after digestion, suggesting that the modified dietary fiber network can protect phenolic compounds and glycoalkaloids (solasonine and solamargine). The findings of this research show that domestic grilling is an effective culinary method to enhance the bioaccessibility and bioactivity of these metabolites.</p>

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Effect of grilling on the stability, bioaccessibility, and antioxidant activity of Indian and Thai eggplant metabolites

  • 期刊论文

  • 发表日期：

    2026年4月16日

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  • Cristina Alicia Elizalde-Romero,
  • Rosabel Vélez-de la Rocha,
  • Libia Zulema Rodriguez-Anaya,
  • Josefina León-Félix,
  • Laura Aracely Contreras-Angulo,
  • Marilena Antunes-Ricardo,
  • Erika Ortega-Hernández,
  • Pedro de Jesús Bastidas-Bastidas,
  • J. Basilio Heredia,
  • Erick Paul Gutiérrez-Grijalva

摘要

This study assessed the impact of domestic grilling on the stability, bioaccessibility, and antioxidant potential of phenolic compounds and alkaloids in the underutilized Thai and Indian, two dwarf eggplants. A static gastrointestinal digestion model was used, coupled with Caco-2 cellular antioxidant activity assays, and the evaluation of the fate of these metabolites after digestion. Chromatographic characterization showed that grilling causes the reorganization of the food matrix, which causes an increase in the insoluble fiber fraction by up to 65.1% in Thai and 63.1% in Indian eggplants. This could also enhance the bioaccessibility of key metabolites. Syringic acid increased 242.23% after digestion in grilled Indian samples. Moreover, the cellular antioxidant activity remained high after digestion, suggesting that the modified dietary fiber network can protect phenolic compounds and glycoalkaloids (solasonine and solamargine). The findings of this research show that domestic grilling is an effective culinary method to enhance the bioaccessibility and bioactivity of these metabolites.