The Potential Anti-Oxidative Stress Effect of Eggplant Flour and its usage in Muffin Production

نوع المستند : مقالات علمیة محکمة

المؤلف

Nutrition and Food Science Department, Faculty of Home Economics, Helwan University

10.21608/mbse.2025.426675.1682

المستخلص

This study examined the impact of eggplant flour on oxidative stress and biochemical markers in rats and its application in muffin production. Muffins were prepared with 0, 25, 50, 75, and 100% eggplant flour and tested for sensory, physical, nutritional, and functional properties. Results showed that 25 and 50% substitution gave the best sensory scores, with no significant difference from the control (P ˂ 0.05). At higher levels (75 and 100%), odor, texture, and crumb quality declined. Muffin height and volume were stable up to 50% substitution but decreased at higher levels. Proximate analysis showed a large increase in dietary fiber from 2.50% in the control to 23.04% at 50% and iron from 4.00 mg/100 g to 83.36 mg/100 g at 50%. Color measurements indicated reduced redness and higher yellowness, with changes in hue. Functional tests showed higher anthocyanins (0.247 g/100 g at 50%) and antioxidant activity (34.1% at 50%), supported by an increase in phenolics. Water activity rose slightly with substitution, reflecting the moisture-binding effect of eggplant fiber. Liver and kidney functions, lipid profile, oxidant and antioxidant biomarkers recorded significant improvement in rats fed eggplant flour compared to +ve control rats. Kidney and liver histological examination was in line with biochemical finding. Overall, results suggest that 25–50% eggplant flour substitution improves nutritional and functional value of muffins while keeping good sensory quality.

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