Antioxidant Activity and Phenolic Content of Microwave-Assisted Solanum melongena Extracts

Table 2

Comparison of phenolic content of water extracts and 50% aqueous ethanol extracts of dry entire eggplant and skin at 100°C at variable heating times, with conventional method or microwave-assisted extraction (MAE). Values are reported in mg gallic acid equivalents ± SD (𝑛=3) on 1.5 g of eggplant.

	15 min (water)	30 min (water)	60 min (water)	90 min (water)	90 min (water/ethanol)
Entire fruit*	3.51±0.04	6.66±0.03	10.19±0.06	14.63±1.35	15.35±0.19
Entire fruit**	5.95±0.04	8.38±0.06	21.33±0.05	36.81±0.04	15.19±0.25
Skin*	10.17±0.07	11.85±0.04	21.97±0.50	34.02±0.16	36.13±0.09
Skin**	9.18±0.04	10.82±0.04	18.99±0.14	35.02±0.16	47.09±0.62

∗Conventional method. ∗∗MAE.