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Dergiler / Food Health and Technology Innovations / 2025 / Cilt: 8 Sayı: 17

DETERMINING SOME CHARACTERISTICS OF MEZRA EGGPLANT

Özlem Turgay(KAHRAMANMARAS SUTCU IMAM UNIVERSITY, FACULTY OF ENGINEERING-ARCHITECTURE, DEPARTMENT OF FOOD ENGINEERING)0000-0003-2286-833X
Sayfa
802–806
Yayın Tarihi
2025-12-29
DOI
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⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

Mineral analysis was carried out using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), and the eggplant samples were found to contain phosphorus (23.28 mg/100 g), magnesium (22.67 mg/100 g), potassium (230.30 mg/100 g), iron (0.25 mg/100 g), zinc (0.19 mg/100 g), calcium (8.92 mg/100 g), copper (0.12 mg/100 g), and sodium (7.70mg/100g).

📌 3 Maddede Bu Makale

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Amaç & Hipotez:Eggplant is a highly nutritious vegetable, widely consumed in almost every dish in Turkey, and is considered very beneficial to human health.
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Temel Bulgular & Veri:The results showed that the moisture content was 93.19 ± 0.114 g and the ash content was 0.564 ± 0.029 g.
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Sonuç & Katkı:Mineral analysis was carried out using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), and the eggplant samples were found to contain phosphorus (23.28 mg/100 g), magnesium (22.67 mg/100 g), potassium (230.30 mg/100 g), iron (0.25 mg/100 g), zinc (0.19 mg/100 g), calcium (8.92 mg/100 g), copper (0.12 mg/100 g), and sodium (7.70mg/100g).
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Eggplant · Mezra · Local food

Abstract

Eggplant is a highly nutritious vegetable, widely consumed in almost every dish in Turkey, and is considered very beneficial to human health. In this study, the protein, mineral content, moisture, ash, and total phenolic compound values of Mezra Eggplant (Solanum melongena), cultivated in Mezra village of Birecik district, Şanlı Urfa province, were investigated. The results showed that the moisture content was 93.19 ± 0.114 g and the ash content was 0.564 ± 0.029 g. Protein analysis was performed using the Kjeldahl method, yielding a protein content of 0.85 ± 0.25 g and a nitrogen content of 0.135 ± 0.04 g. Total phenolic compounds were determined by the Folin Ciocalteu method and measured at 405.815 mg/kg. Mineral analysis was carried out using Inductively Coupled Plasma Optical Emission Spectroscopy (ICP-OES), and the eggplant samples were found to contain phosphorus (23.28 mg/100 g), magnesium (22.67 mg/100 g), potassium (230.30 mg/100 g), iron (0.25 mg/100 g), zinc (0.19 mg/100 g), calcium (8.92 mg/100 g), copper (0.12 mg/100 g), and sodium (7.70mg/100g).

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Bu Makaleye Atıf Yap

Turgay, Ö. (2025). DETERMINING SOME CHARACTERISTICS OF MEZRA EGGPLANT. Food Health and Technology Innovations, Cilt: 8 Sayı: 17, 802–806. https://ajindex.com/articles/1586189

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Kaynakça (14)

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